Academic Journal
Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA
| العنوان: | Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA |
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| المؤلفون: | Psodorov Dragan, Lazić Vera, Ačanski Marijana, Psodorov Đorđe, Popović Senka, Plavšić Dragana, Pastor Kristian, Šuput Danijela, Nježić Zvonko |
| المصدر: | Chemical Industry and Chemical Engineering Quarterly, Vol 24, Iss 2, Pp 149-155 (2018) |
| بيانات النشر: | Association of the Chemical Engineers of Serbia, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Chemical engineering |
| مصطلحات موضوعية: | fatty acid, GC-MS, packaging material, Ricotta-filled pastry, storage, Chemical engineering, TP155-156, Chemical industries, HD9650-9663 |
| الوصف: | Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1451-9372 2217-7434 |
| Relation: | https://doaj.org/toc/1451-9372; https://doaj.org/toc/2217-7434 |
| DOI: | 10.2298/CICEQ170412027P |
| URL الوصول: | https://doaj.org/article/14dc6e58db7b4d478bf2d127824a8bf6 |
| رقم الانضمام: | edsdoj.14dc6e58db7b4d478bf2d127824a8bf6 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 14519372 22177434 |
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| DOI: | 10.2298/CICEQ170412027P |