Effect of the catalyst on the physical and aroma attributes of interesterified milk fat-vegetable oil blends

• Autor(a) principal: Rocha,Mayara Ribeiro
• Data de Publicação: 2018
• Outros Autores: Bôas,Renata Nazaré Vilas, Biaggio,Francisco Carlos, Castro,Heizir Ferreira de, Giordani,Domingos Sávio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100472
• topic: Milk fat; Vegetable oils; Interesterification; Catalyst; Aroma; Consistency

Abstract The present study aimed to verify the influence of the catalyst (sodium methoxide and the lipase from Rhizopus oryzae immobilized on a hybrid support - silica-polyvinyl alcohol) on the physical and aroma attributes of the products obtained from the interesterification of milk fat with vegetable oils (soybean and canola). The evaluation was carried out using an electronic nose (e-nose) and a texture analyzer. Interesterification reactions were carried out with binary blends (65% of milk fat and 35% of vegetable oil) using 0.75% sodium methoxide (60 °C for 60 min) and immobilized Rhizopus oryzae lipase at a fixed proportion of 500 units of activity per gram of blend (45 °C for 6 h). The results showed that the e-nose sensors discriminated satisfactorily the aromas of both raw materials and products and were able to distinguish them according to the catalyst used. In relation to the texture, both catalysts generated products with appropriate consistencies with satisfactory plasticity and spreadability at refrigerator temperatures.