Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Subroto, Edy

doi:10.30534/ijeter/2020/20872020

Cited by 8 publications

(5 citation statements)

References 40 publications

(63 reference statements)

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“…The results obtained are consistent with the literature data, which indicate that ultrasound promotes vigorous stretching of dispersed phase droplets to unstable liquid cylinders of critical length and interferential disintegration of the resulting liquid cylinders into a number of very small droplets, i.e. mechanical destruction of fat cells and maximum dispersion of the system, which create stable emulsions with a particle size close to 1 micron [5,11]. When exposed to ultrasound, different parts of protein molecules are in different zones of the action of its wave.…”

Section: Using An Ultrasonic Generator To Improve the Quality Of Meat Products 3 Results And Discussionsupporting

confidence: 91%

Using an ultrasonic generator to improve the quality of meat products

2020

IJETER

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This article presents the results of the development of an algorithm for legal support of small businesses based on studying the dynamics of economic processes in this area of the economy. The main significant problems hindering the development of small and medium-sized businesses are considered. The state is a stakeholder in the development of this sector of the economy, therefore, to support it, it must develop effective and mutually beneficial programs. The analysis of the activities of small enterprises in the Republic of North Ossetia-Alania is carried out. A high share of investments by small enterprises in the total volume of regional investments in fixed assets in the country as a whole was noted, which is explained by the active participation of small businesses in housing construction and the implementation of large investment projects.

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Section: Using An Ultrasonic Generator To Improve the Quality Of Meat Products 3 Results And Discussionsupporting

confidence: 91%

Using an ultrasonic generator to improve the quality of meat products

2020

IJETER

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“…8 No presente estudo, a gordura vegetal estava presente na maioria dos biscoitos. A composição nutricional da gordura vegetal é variável, dependendo da sua matéria-primaatualmente a indústria tem substituído o óleo de soja pelo de palma, 33,34 porém, foi observado que as gorduras vegetais industriais apresentam gorduras trans e saturadas. 35,36 A gordura trans está sendo retirada gradativamente da fabricação dos alimentos, tendo em vista que a nova legislação sobre rotulagem prevê sua exclusão completa a partir de 31 de dezembro de 2022.…”

Section: Discussionunclassified

Qualidade nutricional de biscoitos disponíveis à venda em supermercados

Silveira,

De Moura,

Dornelles Gasperin

2023

DEMETRA

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Introdução: Biscoitos são produtos de panificação feitos com farinha, gordura, açúcar e outros ingredientes, e podem ser alimentos processados ou ultraprocessados. Objetivo: O objetivo deste trabalho foi avaliar a qualidade nutricional de biscoitos comercializados em supermercados brasileiros. Materiais e Métodos: Após a autorização dos responsáveis, dois supermercados participaram do estudo. Foram coletados os dados de informação nutricional e a lista de ingredientes dos biscoitos a partir dos rótulos dos produtos, através de fotos e anotações. Os dados foram tabulados e analisados estatisticamente através de estatística descritiva e análise de variância (ANOVA) com nível de significância de p<0,05. Resultado: No total, foram incluídos 412 biscoitos diferentes, dos quais 73,5% eram doces e 26,5%, salgados. A média de ingredientes por produto foi de 14,80, e 84,7% dos biscoitos eram produzidos com 11 ou mais ingredientes; o número máximo de ingredientes encontrado foi de 29. A gordura vegetal foi encontrada em 79,6% dos produtos. Os biscoitos doces tiveram valores mais elevados de açúcares p<0,0001), gordura total (p=0,002) e gordura saturada (p<0,0001), e os biscoitos salgados tiveram valores mais altos de proteínas (p<0,0001), e sódio (p<0,0001). Quando comparados com biscoitos processados, os biscoitos ultraprocessados tiveram níveis mais elevados de carboidratos (p=0,001), açúcares (p<0,0001), gordura total (p<0,0001) e gordura saturada (p<0,0001). Conclusão: No presente estudo, biscoitos processados e salgados tiveram melhor qualidade nutricional que os biscoitos doces e ultraprocessados, e são considerados melhores opções para os consumidores em supermercados.

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“…Kualitas VCO ditentukan oleh kandungan asam lemak rantai medium (MCFA) terutama asam laurat dan bentuk monogliseridanya, monolaurin yang membuat VCO sangat aktif sebagai antibakteri, anti protozoa, dan anti virus ( Maria et al, 2005 ;Silalahi, et al, 2014). Berbagai cara dilakukan untuk mendapatkan VCO dari buah kelapa seperti: ekstraksi pelarut, pengepresan, dan ekstraksi enzimatis (Subroto et al 2020;Agarwal and Bosco. 2017).…”

Section: Pendahuluanunclassified

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

Suirta¹,

Asih²

2023

JCHEM

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ABSTRAK Telah dilakukan pembuatan virgin coconut oil (VCO) dengan ekstrak jamur Aspergillus niger serta uji antibakteri VCO dengan bakteri Staphylococcus aureus. Kualitas VCO ditentukan dengan uji kadar air, angka asam, angka penyabunan, angka iod, uji organoleptik, dan analisis GC-MS. Ekstraksi VCO tanpa menggunakan ekstrak jamur hanya mendapatkan VCO sebanyak 5,859 g. Penambahan ekstrak jamur A. niger 0,5% b/v menghasilkan VCO sebanyak 8,832 g, menunjukkan terjadi kenaikan yang sangat signifikan (p<0,05). Hasil uji kadar air, angka asam, angka penyabunan, dan angka iod masing-masing diperoleh: 0,1958; 0,2929; 5,0487; dan 0,2781, hasil ini sesuai dengan baku mutu VCO yang ditetapkan. Hasil uji organoleptik memberikan VCO yang tidak berwarna dan tidak berbau, dan hasil analisis GC-MS diperoleh kandungan asam lemak rantai medium dengan kandungan asam laurat sebagai komponen terbanyak. Hasil uji antibakteri terhadap bakteri Staphylococcus aureus menunjukkan kemampuan VCO dalam menghambat pertumbuhan bakteri dengan zona hambat 13,5 mm. Kata kunci: antibakteri, Aspergillus niger, Staphylococcus aureus, virgin coconut oil. ABSTRACT Preparation of virgin coconut oil (VCO) with Aspergillus niger fungi extract and the antibacterial test of the VCO with Staphylococcus aureus has been carried out. The quality test of the VCO included water content, acid number, saponification number, iodine value, organoleptic test, and GC-MS analysis. VCO extraction without using fungi extract only got 5.859 g of VCO. The addition of 0.5% w/v of A. niger fungi extracts produced 8.832 g of VCO, indicating a very significant increase (p <0.05). The water content, acid number, saponification number, and iodine value obtained were 0.158; 0.2929; 5.0487; and 0.2781 respectively, which met the VCO quality standard. The organoleptic test proved that the VCO was colourless and odourless. Meanwhile, the GC-MS analysis showed the content of medium-chain fatty acids with lauric acid as the largest component. The antibacterial test against Staphylococcus aureus indicated the ability of VCO to inhibit the growth of bacteria with an inhibition zone of 13.5 mm. Keywords: antibacterial, Aspergillus niger, Staphylococcus aureus, virgin coconut oil.

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Characteristics, Purification, and the Recent Applications of Soybean Oil in Fat-Based Food Products: A Review

Cited by 8 publications

References 40 publications

Using an ultrasonic generator to improve the quality of meat products

Using an ultrasonic generator to improve the quality of meat products

Qualidade nutricional de biscoitos disponíveis à venda em supermercados

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

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