An oil fraction from edible beef tallow as a constituent of whey-soy drink mix View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1978-05

AUTHORS

V. H. Holsinger, F. E. Luddy, C. S. Sutton, H. E. Vettel, C. Allen, F. B. Talley

ABSTRACT

In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was substituted for soybean oil in a formulation designed to yield a spray-dried free-flowing powder readily reconstitutable with water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin-mineral premix containing iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable. More... »

PAGES

473-477

References to SciGraph publications

  • 1947-06. A study of lipids in commercial feeds in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1973-07. Development of edible tallow fractions for specialty fat uses in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • <error retrieving object. in <ERROR RETRIEVING OBJECT
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02668487

    DOI

    http://dx.doi.org/10.1007/bf02668487

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1040063467

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/566292


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