JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Functional Properties of Cholesterol-removed Compound Whipping Cream by Palm Oil
Shim, S.Y.; Ahn, J.; Kwak, H.S.;
  PDF(new window)
 Abstract
The present study was carried out to examine the changes in functional properties of cholesterol-removed compound whipping cream made by -CD treated cream and palm oil. Six different ratios of cream to palm oil (10:0 as control, 9:1, 8:2, 7:3, 6:4, and 5:5, v/v) were tested. The overrun percentage increased with an increased amount of palm oil. When the ratio of cream to palm oil was 10:0 (control), the overrun was 130%, which was significantly lower than other ratios reached to 150%. Foam instability was measured as 3.1 ml defoamed cream in control, however, the value of foam instability decreased with an increase of palm oil addition. The TBA value of cholesterol-removed compound whipping cream increased from 0.08 to 0.13 with no addition of palm oil during 4 wk storage. When the ratio of cream to palm oil was 5:5, TBA value increased dramatically at 3 wk and thereafter. Among sensory characteristics, texture value increased with higher amount of palm oil, however, flavor and overall preferences were opposite. Above results indicated that partial substitution of palm oil in manufacture of cholesterol-removed compound whipping cream resulted in a stable foam development with little adverse effect on flavor and lipid oxidation during storage. The present study showed a possible application in manufacture of cholesterol-removed compound whipping cream, which may be effective in other foods.
 Keywords
Compound Whipping Cream;Cholesterol Removal;Palm Oil;Functional Properties;
 Language
English
 Cited by
 References
1.
Adams, M. L., P. M. Sullivan and E. F. Richter. 1986. Evaluation of direct saponification method for determination of cholesterol in meats. J. Assoc. Off. Anal. Chem. 69:842-846.

2.
Ahn, J. and H. S. Kwak. 1999. Optimizing cholesterol removal in cream using $\beta$-cyclodextrin and response surface methodology. J. Food Sci. 64:629-632.

3.
Bruhn, C. M. and J. C. Bruhn. 1988. Observations on the whipping characteristics of cream. J. Dairy Sci. 71:857-862.

4.
Damadaran, S. 1990. Interfaces, protein films and foams. In: (Ed. J. E. Kinsella) Advances in food and nutrition research. Academic Press, New York, USA. 34:1-79.

5.
Davis, J. G. 1976. The utilisation of dairy products in the food industry. Process Biochem. 10:13-20.

6.
Goff, H. D. 1977. Instability and partial coalescence in whippable dairy emulsions. J. Dairy Sci. 80:2620-2630.

7.
Grundy, S. M., D. Brheimer, H. Blackburn, W. V. Brown, P. O. Kwiterovich, F. Mattson, G. Schonfeld and W. H. Weidman. 1982. Rational of the diet-heart treatment of the American Heart Association Report of the Nutrition Committee. Circulation 65:839A-854A.

8.
Gurr, M. I. 1992. Dietary lipids and coronary disease: old evidence, new perspectives and progress. Lipid Res. 31:195-243.

9.
Hegenauer, J., P. Saltman, D. Ludwig, L. Ripley and P. Bajo. 1979. Effects of supplemental iron and copper on lipid oxidation in milk. 1. Composition of metal complexes in emulsified and homogenized milk. J. Agric. Food Chem. 27:860-867.

10.
Kwak, H. S., C. G. Nam and J. Ahn. 2001. Low cholesterol Mozzarella cheese obtained from homogenized and $\beta$-cyclodextrin-treated milk. Asian-Aust. J. Anim. Sci. 14:268-275.

11.
Kwak, H. S., C. S. Jung, S. Y. Shim and J. Ahn. 2002. Removal of cholesterol from Cheddar cheese by $\beta$-cyclodextrin. J. Agric. Food Chem. 50:7293-7298

12.
Law, M. R., N. J. Wald, T. Wu, A. Hackshaw and A. Bailey. 1994. Systematic underestimation of association between serum cholesterol concentration and ischaemic heart disease in observational studies: data from the BUPA study. Br. Med. J. 308:363-366.

13.
Lee, D. K., J. Ahn and H. S. Kwak. 1999. Cholesterol removal from homogenized milk with $\beta$-cyclodextrin. J. Dairy. Sci. 82:2327-2330.

14.
Makoto, K., O. Akio and S. Reijiro. 1992. Cholesterol removal from animal with cyclodextrin by inclusion. Honnen LTD., assigne. Japan Pat. No. 4:168, 198.

15.
Mangino, M. E., Y. Y. Liao, N. J. Harper, C. V. Morr and J. G. Zadow. 1987. Effects of heat processing on the functionality of whey protein concentrates. J. Food Sci. 52:1522-1524.

16.
Nagamoto, S. 1985. Cyclodextrin-expanding the development of their functions and applications. Chem. Economy & Engr Rev. 17:28-34.

17.
Nesaretnam, K., N. Robertson, Y. Basiron and C. S. Macpie. 1993. Application of hydrogenated palm kernal oil and palm stearin in whipping cream. J. Sci. Food. Agric. 61:401-407.

18.
Noda, M. and Y. Shiinoki. 1986. Microstructure and rheological behavior of whipping cream. J. Texture Stud. 17:189-196.

19.
Oakenfull, D. G. and G. S. Sihdu. 1991. Cholesteorl reduction. Commonwealth scientific and industrial research organization. Int. Pat. No. 91/11114.

20.
O'Sullivan, A. C. and M. K. Keogh. 1967. Ultra high temperature whipping cream. J. Dairy Sci. 51:1324-1329.

21.
SAS. 1985. Users Guide: Statistics, Version 5 Edition. SAS Inst.; Inc., Cary, NC, USA.

22.
Shim, S. Y., J. Ahn and H. S. Kwak. 2003. Functional properties of cholesterol-removed whipping cream treated by $\beta$-cyclodextrin. J. Dairy Sci. 86:2767-2772.

23.
Smith, A. K., H. D. Goff and Y. Kakuda. 2000a. Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer. Int. Dairy J. 10:295-301.

24.
Smith, A. K., Y. Kakuda and H. D. Goff. 2000b. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Res. Int. 33:697-706.

25.
Stanley, D. W., H. D. Goff and A. S. Smith. 1996. Texturestructure relationships in foamed dairy emulsions. Food Res. Int. 29:1-10.

26.
Szejtli, J. 1988. Chapter 2: Cyclodextrin inclusion complexes. In: (Ed. J. Szejtli) Cyclodextrin Technology. Kluwer Akademic Publishers, Dordrecht, The Netherlands, pp. 79-170.

27.
Towler, C. 1982. Cream products for the consumer. N. Z. J. Dairy Sci. Technol. 17:191-202.