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| Effect of virgin coconut oil dosage on the quality of vegetable-fat cream before and after whipping |
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| DOI： |
| KeyWord:virgin coconut oil whipped cream zero trans fatty acids whipping performance |
| FundProject:中央级公益性科研院所基本科研业务费专项(1630152023008，1630152022002) |
| Author Name | Affiliation | | LI Mingzhu1,2，SONG Fei2,3，TANG Minmin2,3，WANG Hui2,3，
KAN Jintao2,3，ZHANG Yufeng2,3 | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China
2.Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang
571339, Hainan, China
3.Hainan Engineering Center of Coconut Further Processing/National
Engineering Research Center of Coconut, Wenchang 571339, Hainan, China |
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| Abstract: |
| In order to solve the problem of high trans fatty acid content in vegetable-fat whipped cream, the whipped cream with zero trans fatty acid was prepared with virgin coconut oil as the oil phase. The effects of virgin coconut oil dosage（28%-36%）on the quality of the cream before and after whipping were studied, and the texture characteristics, decoration performance and sensory quality of the whipped cream were compared with those of the commercial vegetable-fat whipped cream. The results indicated that with the increase of virgin coconut oil dosage, the whipping time of the cream gradually shortened, the foaming rate and foam stability of the cream showed a trend of first increasing and then decreasing, and the apparent viscosity of the cream increased. The average particle size of the fat globules, and the fat partial coaslescence rate of the whipped cream both increased. The optimum virgin coconut oil dosage was 32%. At this time, the whipping time of the cream was 122 s, the whipping foaming rate of the cream was the highest (95.86%), the stability of foam was the best (94.58%), and there were no significant differences in textural properties (hardness, cohesiveness, elasticity, gumminess, chewiness) and sensory scores between the whipped cream and the commercial vegetable-fat whipped cream. The whipped cream had sharp edges and firm peaks, and there was no whey separation after being placed at 25 ℃ for 1 h. And no trans fatty acids were detected in the cream. In conculsion, preparing vegetable-fat whipped cream with virgin coconut oil as the oil phase overcomes the problem of high trans fatty acids content in traditional vegetable-fat whipped cream, which can satisfy the consumer′s pursuit of nutrition and health. |
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