Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads

C. E. Stathopoulos; S. Chockchaisawasdee; J. Doyle; B. T. O'Kennedy; J. S. Mounsey

doi:10.1080/10942910701799231

Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads

C. E. Stathopoulos, S. Chockchaisawasdee, J. Doyle, B. T. O'Kennedy, J. S. Mounsey

Research output: Contribution to journal › Article › peer-review

9 Citations (Scopus)

Abstract

The aim of this research was to investigate the effect of mineral fortification on the textural and oxidative stability of reduced-fat spreads produced using -carrageenan. Model systems were prepared containing varying amounts of zinc, copper, and iron. The hardness of the spreads stored at 5C and 25C was assessed over time using a penetrometer (20 cone), and it was observed that samples were generally weaker compared to the controls. Samples containing the transition minerals iron and copper were very susceptible to oxidation, becoming rancid rapidly. Low levels of zinc addition, between 2-10% of the recommended daily allowance (RDA), led to spreads with acceptable oxidative stability and a textural profile comparable to the controls over the storage period examined.

Original language	English
Pages (from-to)	368-378
Number of pages	11
Journal	International Journal of Food Properties
Volume	12
Issue number	2
DOIs	https://doi.org/10.1080/10942910701799231
Publication status	Published - Apr 2009
Externally published	Yes

Keywords

-carrageenan
Mineral fortification
Reduced-fat spreads

ASJC Scopus subject areas

Food Science

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10.1080/10942910701799231

Cite this

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abstract = "The aim of this research was to investigate the effect of mineral fortification on the textural and oxidative stability of reduced-fat spreads produced using -carrageenan. Model systems were prepared containing varying amounts of zinc, copper, and iron. The hardness of the spreads stored at 5C and 25C was assessed over time using a penetrometer (20 cone), and it was observed that samples were generally weaker compared to the controls. Samples containing the transition minerals iron and copper were very susceptible to oxidation, becoming rancid rapidly. Low levels of zinc addition, between 2-10% of the recommended daily allowance (RDA), led to spreads with acceptable oxidative stability and a textural profile comparable to the controls over the storage period examined.",

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AU - Stathopoulos, C. E.

AU - Chockchaisawasdee, S.

AU - Doyle, J.

AU - O'Kennedy, B. T.

AU - Mounsey, J. S.

PY - 2009/4

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AB - The aim of this research was to investigate the effect of mineral fortification on the textural and oxidative stability of reduced-fat spreads produced using -carrageenan. Model systems were prepared containing varying amounts of zinc, copper, and iron. The hardness of the spreads stored at 5C and 25C was assessed over time using a penetrometer (20 cone), and it was observed that samples were generally weaker compared to the controls. Samples containing the transition minerals iron and copper were very susceptible to oxidation, becoming rancid rapidly. Low levels of zinc addition, between 2-10% of the recommended daily allowance (RDA), led to spreads with acceptable oxidative stability and a textural profile comparable to the controls over the storage period examined.

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Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads

Abstract

Keywords

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