Journal of Engineering Science (Chişinău) (Sep 2019)

FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL

  • Oxana Radu,
  • Alexei Baerle,
  • Pavel Tatarov,
  • Liliana Popescu

DOI
https://doi.org/10.5281/zenodo.3444139
Journal volume & issue
Vol. XXVI, no. 3
pp. 119 – 124

Abstract

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The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than in a classic milk-based butter, the problem of preserving spread biological value appeared. The analysis of product`s physico-chemical, structural, organoleptic and microbiological proprieties showed that the spread is stabile 10 days at (3 ± 2)ºC and within up to one month at – (6 ± 3)ºC. Polyunsaturated fatty acids in product composition were noticeably subjected to oxidative degradation only after 4 weeks of storage. It has been proven that namely microbiological stability is the determining factor, which affects the shelf life of a spread.

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