scholarly journals Comparison of vegetable shortening and cocoa butter as vehicles for cortisol manipulation in Salmo trutta

2017 ◽  
Vol 92 (1) ◽  
pp. 229-236 ◽  
Author(s):  
K. Birnie-Gauvin ◽  
K. S. Peiman ◽  
M. H. Larsen ◽  
K. Aarestrup ◽  
K. M. Gilmour ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Salmo Trutta ◽  
Vegetable Shortening

scholarly journals KARAKTERISTIK COKELAT FILLING KACANG METE YANG DIPENGARUHI JENIS DAN JUMLAH LEMAK NABATI

2018 ◽  
Vol 5 (2) ◽  
pp. 91
Author(s):  
Asep Dedy Sutrisno
Keyword(s):  
Cocoa Butter ◽  
Anacardium Occidentale ◽  
Vegetable Shortening

Tujuan dari penelitian ini adalah untuk mempelajari dan mengetahui karakteristik cokelat filling kacang mete (Anacardium occidentale L.) yang dipengaruhi jenis dan jumlah lemak nabati. Penelitian ini diharapkan dapat memberikan informasi mengenai pengaruh penggunaan jenis lemak nabati dan jumlah lemak nabati dalam pembuatan cokelat filling kacang mete (Anacardium occidentale L.). Diharapkan dapat memberikan informasi pengembangan teknologi, pengolahan dan wawasan yang luas dalam membuat produk cokelat filling kacang mete (Anacardium occidentale L.), serta memberikan informasi mengenai pengaruh proses pengolahan terhadap neraca bahan komponen lemak. Rancangan percobaan yang digunakan dalam penelitian ini adalah pola faktorial 3 x 3 dalam Rancangan Acak Kelompok (RAK)  dan ulangan yang dilakukan sebanyak tiga kali. Pola percobaan faktorial tersebut terdiri dari dua faktor, yaitu : faktor A (jenis lemak nabati) terdiri dari 3  taraf yaitu : cocoa butter (a1), vegetable shortening (a2) dan margarin (a3) dan faktor B (jumlah lemak nabati) terdiri dari 3 taraf  yaitu: 25% (b1), 20% (b2) dan 15% (b3). Hasil analisis dan perhitungan statistik pada penelitian utama menunjukkan faktor A (jenis lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, tekstur, titik beku, rasa, dan aroma. Faktor B (jumlah lemak nabati) berpengaruh terhadap kadar lemak, titik leleh, dan tekstur. Interaksi antara faktor A (jenis lemak nabati) dan B (jumlah lemak nabati) berpengaruh terhadap titik leleh.

scholarly journals Implantation of cocoa butter reduces egg and hatchling size in Salmo trutta

2011 ◽  
Vol 79 (3) ◽  
pp. 587-596 ◽  
Author(s):  
M. O. Hoogenboom ◽  
J. D. Armstrong ◽  
M. S. Miles ◽  
T. Burton ◽  
T. G. G. Groothuis ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Salmo Trutta ◽  
Hatchling Size

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome

2011 ◽  
Vol 14 (3) ◽  
pp. 443-448 ◽  
Author(s):  
N. Kurhalyuk ◽  
H. Tkachenko ◽  
K. Pałczyńska
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Brown Trout ◽  
Salmo Trutta ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substance ◽  
Tbars Level ◽  
Reactive Substance ◽  
Brown Trout Salmo Trutta

Resistance of erythrocytes from Brown trout (Salmo trutta m. trutta L.) affected by ulcerative dermal necrosis syndrome In the present work we evaluated the effect of ulcerative dermal necrosis (UDN) syndrome on resistance of erythrocytes to haemolytic agents and lipid peroxidation level in the blood from brown trout (Salmo trutta m. trutta L.). Results showed that lipid peroxidation increased in erythrocytes, as evidenced by high thiobarbituric acid reactive substance (TBARS) levels. Compared to control group, the resistance of erythrocytes to haemolytic agents was significantly lower in UDN-positive fish. Besides, UDN increased the percent of hemolysated erythrocytes subjected to the hydrochloric acid, urea and hydrogen peroxide. Results showed that UDN led to an oxidative stress in erythrocytes able to induce enhanced lipid peroxidation level, as suggested by TBARS level and decrease of erythrocytes resistance to haemolytic agents.

Differentiated Scanning Calorimetry of Model Systems with Cocoa Butter

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 29-36
Author(s):  
Alexander Vereshchagin ◽  
Irina Reznichenko ◽  
Nikolay Bychin
Keyword(s):  
Cocoa Butter ◽  
Palm Olein ◽  
Palm Stearin ◽  
Model Systems ◽  
Scanning Calorimetry ◽  
Glucose Syrup ◽  
Polymorphic Modifications ◽  
Confectionery Products ◽  
System Temperature ◽  
Dsc Method

The article concerns the research specificity of model systems such as cocoa butter – palm olein, cocoa butter – sucrose and cocoa butter – glucose syrup by the differential scanning calorimetry (DSC) method. The researchers run experiments in the temperature range from –100 to –50°C at a heating rate of 10 °C/min. In the cacao butter – palm olein system an eutectic occurs with a palm olein content of 30.0 % indicating the limited solubility of palm olein in cocoa butter. In the cocoa butter – sucrose system, cocoa butter crystallizes as in the α-form (10,0– 30,0; 60.0–90.0 % MK), and as a mixture of α-and β-forms of MK (40.0; 50,0; 70,0 and 80.0 %). Sucrose stabilizes low-temperature polymorphic modifications of cocoa butter. In the cocoa butter – glucose syrup system, temperature of samples melting is 21-22 °C. This composition is promising for use as a filling of confectionery products and glazes production. In this regard, a man can use glucose syrup only in the candy cases production. The role of surfactants used for the formation and stabilization of cocoa butter polymorphs and increasing the thermal stability of the shock-lad without the introduction of palm stearin requires separate consideration.

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