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13.
Izdelava postopka za zmanjšanje vsebnosti holesterola v jajčnem rumenjaku in njegova karakterizacija : magistrsko delo = Development and characteristics of a method for reducing cholesterol from egg yolk : master of science thesis
Požar, Mojca
Namen dela je bil iydelati postopek ya odstranjevanje holesterola iy jaj~nega rumenjaka y uporabo dveh adsorbentov ({kroba in b-ciklodekstrina) y minimalnimposlab{anjem prehranske vrednosti in ...funkcionalnih lastnosti. Ya dolo~anje holesterola v jaj~nem rumenjaku smo iydelali in validirali metodi HPLC in TLC. Optimalno ymanj{anje holesterola iy jaj~nega rumenjaka smo dosegli y b-ciklodekstrinom pri molskem dele`u AD/H=12 in hitrosti me{anja 360obr/min. Dobljen proiyvod je vseboval 94,5 % manj holesterola kot nativni rumenjak. Ymanj{ala se je vsebnost celokupne ma{~obe, beljakovin, vitamina E, cistina in valina. Deholesteroliyirane rumenjake smo uporabili ya industrijskoiydelavo majoneye in francoske solate in ju primerjali s klasi~nima iydelkoma. Ohranjena je bila stabilnost emulyije, nekoliko manj{a je bila viskoynost. Skupni vtis senyori~nega ocenjevanja deholesteroliyirane majoneye in francoske solate je bil kljub poslab{anju nekaterih lastnosti (barve, arome, vonja, okusa in konsistence) yadovoljiv. S tem je bila potrjenaprakti~na uporabnost postopka oy. dobljenega proiyvoda.
Type of material - master's thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [M. Požar], 1999
Skladišče M II 0000008191 IN: 02000056148
Skladišče M II 8191 IN: 02000056148
available - outside loan, loan period: 30 days
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