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Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil
Joint Authors
Chikhoune, Anis
Bedjou, Fatiha
Oubouzid, Sabrina
Boukefoussa, Rosa
Bechri, Bilal
Tarmoul, Houria
Abdeladim, Toufik
Tounsi, Abderrahmane
Hamitri, Mourad
Chikh, Said
Kouadri, Louiza
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-02-11
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Interesterification becomes a very powerful tool in food industry.
A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor.
The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls.
Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards.
Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC).
A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA).
Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0.
Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose.
Results of the sensory analysis showed the good quality of the prepared products.
American Psychological Association (APA)
Chikhoune, Anis& Bedjou, Fatiha& Oubouzid, Sabrina& Boukefoussa, Rosa& Bechri, Bilal& Tarmoul, Houria…[et al.]. 2014. Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil. Journal of Chemistry،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1040140
Modern Language Association (MLA)
Chikhoune, Anis…[et al.]. Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil. Journal of Chemistry No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1040140
American Medical Association (AMA)
Chikhoune, Anis& Bedjou, Fatiha& Oubouzid, Sabrina& Boukefoussa, Rosa& Bechri, Bilal& Tarmoul, Houria…[et al.]. Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil. Journal of Chemistry. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1040140
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1040140