Μελέτη μερικής αντικατάστασης λίπους σε προϊόντα λαμιναρισμένης ζύμης, τύπου Σφολιάτας (Master thesis)
The primary purpose of this project was to produce a lower calorie flaky pastry from a traditional flaky pastry recipe containing exclusively margarine, achieving the desired swelling friability and structure. For this purpose the production of a synthetic fat has been made (medium and long chain triacylglycerols -MLCT) with lower caloric value from a common margarine, containing materials such as stearin which is a triacylglycerol with long chain and with coconut oil which is a triacylglycerol with medium chain. This fat was used in order to replace margarine in flaky pastry during the lamination process. Furthermore was produced a paste of mono- and diglycerides of fatty acids / (Ε 471) and sorbitol με in order to replace partially a percentage of common margarine in the dough. In a final experiment was used maltodextrin gel with DE= 2-5, in order to replace partially a percentage of common margarine too. The caloric value of the end products was calculated and compared with the control to investigate any nutritional claims. Thereafter the fatty acid profile was prepared by using Gas chromatography (GCFID), while a comparative thermal analysis of the fat and the sample of margarine was performed using Differential Scanning Calorimetry (DSC), as well as determining their crystallinity with X-ray diffraction spectroscopy (X-RD). An analysis of the quality and organoleptic characteristics was carried out on the baked samples of the flaky pastry using statistical analysis. More specifically for the comparison of the samples was used the analysis of the international reported variance as ANOVA (Analysis Of Variance) and final evaluation of the qualitative and organoleptic variables was done by the Principal Component Analysis (Principal Component Analysis-PCA). The results of the measurements made in a synthetic fat MLCT showed that the saturated fatty acids levels did not substantially differ between a common margarine and the MLCT mixture, the trans fat ratios of the MLCT mixture showed a decrease relative to the common margarine, whereas the degree of the crystallinity at the ambient temperature carried out by the experiment, is similar for both samples. Finally, was observed that at ambient temperature the percentage of total solids of the MLCT mixture was higher than the corresponding percentage of common margarine, while at 30 ο C corresponding to the oral temperature, the fat had the same percentage of solids and thus give the same feeling when consuming them. In conclusion, the statistic analysis applied to the quality characteristics of the flaky pastry samples did not reveal statistically significant differences between the samples and thus it was considered that the flaky pastry samples did not differ from each other, unlike the organoleptic characteristics of the samples that examined showed statistically significant the colour of surface, Hardness and greasiness
|Institution and School/Department of submitter:||Σχολή Τεχνολόγων Γεωπόνων και Τεχνολογίας Τροφίμων και Διατροφής / Τμήμα Τεχνολογίας Τροφίμων|
|Keywords:||μερική αντικατάσταση λίπους;προϊόντα λαμιναρισμένης ζύμης;σφολιάτα;θερμιδική αξία;ανθρακική αλυσίδα;λιπαρά οξέα;αέρια χρωματογραφία (GC-FID);Principal Component Analysis-PCA;κορεσμένα λιπαρά οξέα|
|Description:||Μεταπτυχιακή εργασία--ΣΤΕΤΡΟΔ-Τμήμα Τεχνολογίας Τροφίμων, 2018—10028|
|Appears in Collections:||Μεταπτυχιακές Διατριβές|
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