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 izdelati postopek za odstranjevanje holesterola iz jajčnega rumenjaka z uporabo dveh adsorbentov (škroba in b-ciklodekstrina) z minimalnim poslabšanjem prehranske vrednosti in ...funkcionalnih lastnosti. za določanje holesterola v jajčnem rumenjaku smo izdelali in validirali metodi HPLC in TLC. Optimalno zmanjšanje holesterola iz jajčnega rumenjaka smo dosegli z b-ciklodekstrinom pri molskem deležu AD/H=12 in hitrosti mešanja 360obr/min. Dobljen proizvod je vseboval 94,5 % manj holesterola kot nativni rumenjak. zmanjšala se je vsebnost celokupne maščobe, beljakovin, vitamina E, cistina in valina. Deholesterolizirane rumenjake smo uporabili za industrijsko izdelavo majoneze in francoske solate in ju primerjali s klasičnima izdelkoma. Ohranjena je bila stabilnost emulzije, nekoliko manjša je bila viskoznost. Skupni vtis senzoričnega ocenjevanja deholesterolizirane majoneze in francoske solate je bil kljub poslabšanju nekaterih lastnosti (barve, arome, vonja, okusa in konsistence) zadovoljiv. S tem je bila potrjena praktična uporabnost postopka oz. dobljenega proizvoda.
Type of material - master's thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [M. Požar], 1999
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