Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk
Joint Authors
Maskooki, A. M.
Valibeigi, S.
Beheshti, S. H. R.
Feizi, J.
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-06-25
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C.
The cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment.
The results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the β-CD was increased particularly in homogenized milk at 20°C.
However, the reduction rate of cholesterol was decreased when extra β-CD was added due to its intermolecular reactions.
The maximum cholesterol reduction was achieved at the level of 1% β-CD.
The fat content, SNF, protein, lactose, and density content were decreased with increasing β-CD whereas it did not affect ash content.
American Psychological Association (APA)
Maskooki, A. M.& Beheshti, S. H. R.& Valibeigi, S.& Feizi, J.. 2013. Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-455202
Modern Language Association (MLA)
Maskooki, A. M.…[et al.]. Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk. International Journal of Food Science No. 2013 (2013), pp.1-6.
https://search.emarefa.net/detail/BIM-455202
American Medical Association (AMA)
Maskooki, A. M.& Beheshti, S. H. R.& Valibeigi, S.& Feizi, J.. Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-455202
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-455202