4658

4386

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان،دانشكده كشاورزي

1387

دوازده،136،[II]ص.: مصور،جدول،نمودار

ص.ع.به: فارسي و انگليسي

مهدي كديور، جواد كرامت

محمد فضيلتي

6/7/88

محمد شاهدي، حسن قاضي عسگر

مهندسي كشاورزي

ID4386

به فارسي و انگليسي: قابل رويت در نسخه ديجيتال

Determination of physicochemical properties of camel hump fat and optimization of its enzymatic interesterification in supercritical carbon dioxide to produce cocoa butter analog Hajar Shekarchizadeh hajar@ag iut ac ir Submitted on December 23 2008 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiMahdi Kadivar Kadivar@cc iut ac irJavad Keramat Keramat@cc iut ac irAbstractNowadays unfortunately animal fat sources have been eliminated from human diets whilehydrogenated vegetable oils are used to supply saturated fatty acids There are 50 60 transfatty acids in hydrogenated oils which cause an increase in LDL cholesterol whereas animalfats like camel hump fat CHF are rich in saturated and mono unsaturated fatty acids and canbe used in different foods In the present work some physicochemical properties of CHF were determined Then it wassubjected to enzymatic interesterififcation in order to produce cocoa butter analog Fifteen hump samples from Iranian camels were collected from three different points of thecamel humps Samples were obtained immediately after slaughter transported to thelaboratory and then stored at 18 C in sealed plastic bags until the lipids were extracted Inorder to lipid extraction the hump samples were cut into small pieces and then batch dryrendering was done in stainless steal tank The extracted fat was pressed and filtered toremove solid residue and then stored at 18 C until the sample analysis Slip melting point refractive index specific gravity saponification value acid value proxidevalue and iodine value were determined according to AOCS methods as physicochemicalcharacteristic All measurements were done in three replications Fatty acids composition andtriacylglycerols profile of this fat also was determined using gas chromatograghy Its iodine index was 38 28 g I2 100g fat which was an indication of high saturated fatty acids Saponification value 190 32 mg KOH g fat indicated that most of its fatty acids were longchain Low peroxide index of CHF 0 33 meq Kg could show its high oxidation stability Itslow acidic value 0 49 was due to low existence of free fatty acids in the fat High meltingpoint of CHF that caused its solid form at room temperature was due to its saturated longchain fatty acids Specific gravity and refractive index of this fat at 60 C were 0 901 and1 451 respectively Palmetic stearic and oleic acids constituted up to 82 of its fatty acidsand its main TAGs were POO 15 24 SOO 13 2 OOO 8 67 MOO 7 88 POP 7 43 and POS 6 56 Fatty acids similarity of CHF and cocoa butter and presence of

مهدي كديور، جواد كرامت

محمد فضيلتي

محمد شاهدي، حسن قاضي عسگر