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Lipid and protein oxidation and the stability of heme iron (HI) in refrigerated frankfurters (60 days/4°C) were studied. Lipid oxidation was evaluated as TBA-RS and hexanal counts isolated with solid-phase microextraction (SPME), whereas protein carbonyls groups were quantified by following the DNPH coupling method. Frankfurters were produced using meat and fat from either extensively reared Iberian...
Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further...
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