Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 6
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- Pages.730-735
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- 1993
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- 0367-6293(pISSN)
Effect of Interesterification for Increasing Creaming Power in Lard
라아드의 크림성 향상에 대한 에스테르교환의 효과
- Lim, Hye-Kyoung (Department of Food and Nutrition, Dongduck Women's University) ;
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Kim, Myoung-Ae
(Department of Food and Nutrition, Dongduck Women's University)
- Published : 1993.12.01
Abstract
This study was performed in order to clarify whether the creaming power of lard could be improved by random interesterification. The physicochemical properties, solid fat content, consistency, and creaming power of fat, and sensory evaluation on cream were investigated. The temperature of SFC
라아드의 크림성 향상에 대한 에스테르교환의 효과를 검토하기 위하여 시료유지의 이화학적 성실, 고체지 함량, consistency, 크림성을 측정하고, 크림에 대한 관능검사를 실시하였다. 에스테르교환 리아드는 SFC 5-30의 온도범위가