Functional and quality profile evaluation of butters, spreadable fats, and shortenings available from Czech market

Lapčíková, Barbora; Lapčík, Lubomír; Valenta, Tomáš; Kučerová, Tereza

dc.title	Functional and quality profile evaluation of butters, spreadable fats, and shortenings available from Czech market	en
dc.contributor.author	Lapčíková, Barbora
dc.contributor.author	Lapčík, Lubomír
dc.contributor.author	Valenta, Tomáš
dc.contributor.author	Kučerová, Tereza
dc.relation.ispartof	Foods
dc.identifier.issn	2304-8158 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	11
utb.relation.issue	21
dc.type	article
dc.language.iso	en
dc.publisher	MDPI
dc.identifier.doi	10.3390/foods11213437
dc.relation.uri	https://www.mdpi.com/2304-8158/11/21/3437
dc.relation.uri	https://www.mdpi.com/2304-8158/11/21/3437/pdf?version=1667049737
dc.subject	butters	en
dc.subject	spreadable fats	en
dc.subject	shortenings	en
dc.subject	texture profile analysis	en
dc.subject	free fatty acids	en
dc.subject	differential scanning calorimetry	en
dc.subject	theology	en
dc.subject	fluorescence spectrometry	en
dc.description.abstract	The aim of this study was to assess the functional properties of butters, spreadable fats, and shortenings, collected from the Czech market, in correlation with their nutritional values declared by the producers. Various methods were applied to determine relevant parameters of the products. Using penetration tests, samples were characterized by specific textural attributes according to their composition and processing type, particularly for the presence of milk/vegetable fats. Using differential scanning calorimetry (DSC), thermal peaks corresponding to medium- and high-melting triacylglycerol fractions were detected in the ranges 15-16 degrees C and 31.5-34.5 degrees C, respectively. Rheological analysis revealed that the viscoelasticity of samples was related to frequency behavior of the fat structure, characterized by the dominance of elastic modulus (G') over viscous modulus (G '') up to the frequency of 10 Hz. This indicated good emulsion stability of the products in the region of linear viscoelasticity. For spreadable fats, the structure was resistant to phase separation in the whole frequency range under study (0.1-100 Hz). The results showed that the applied techniques can be successfully used to characterize the processing and compositional quality of butters and vegetable fats.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1011263
utb.identifier.obdid	43883676
utb.identifier.scopus	2-s2.0-85141696680
utb.identifier.wok	000881126300001
utb.identifier.pubmed	36360051
utb.source	J-wok
dc.date.accessioned	2023-01-06T08:04:00Z
dc.date.available	2023-01-06T08:04:00Z
dc.description.sponsorship	Tomas Bata University in Zlin [IGA/FT/2022/005]
dc.description.sponsorship	Tomas Bata University in Zlin, TBU: IGA/FT/2022/005
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Technology
utb.contributor.internalauthor	Lapčíková, Barbora
utb.contributor.internalauthor	Lapčík, Lubomír
utb.contributor.internalauthor	Valenta, Tomáš
utb.contributor.internalauthor	Kučerová, Tereza
utb.fulltext.affiliation	Barbora Lapčíková, Lubomír Lapčík * https://orcid.org/0000-0002-9917-7310 , Tomáš Valenta https://orcid.org/0000-0001-5683-5718 and Tereza Kučerová Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic * Correspondence: [email protected]; Tel.: +420-576-035-115
utb.fulltext.dates	Received: 5 October 2022 Revised: 21 October 2022 Accepted: 26 October 2022 Published: 29 October 2022
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utb.fulltext.sponsorship	This research was funded by Tomas Bata University in Zlin, grant number IGA/FT/2022/005.
utb.wos.affiliation	[Lapcikova, Barbora; Lapcik, Lubomir; Valenta, Tomas; Kucerova, Tereza] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic
utb.scopus.affiliation	Faculty of Technology, Department of Food Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlin, 760 01, Czech Republic
utb.fulltext.projects	IGA/FT/2022/005
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology
utb.fulltext.ou	Department of Food Technology