Publication detail

Influence of vegetable oils on fatty acids composition in processed cheese analogues

SŮKALOVÁ, K. VÍTOVÁ, E. BUŇKA, F. MAHDALOVÁ, M.

Original Title

Influence of vegetable oils on fatty acids composition in processed cheese analogues

Type

abstract

Language

English

Original Abstract

The aim of this work was to assess the total FA and FFA content in the model samples of processed cheese analogues produced with addition of different vegetable oils (apricot kernel, blackcurrant, flaxseed and grape seed oils). The FA composition was then compared with standard processed cheese (without addition of vegetable oil). The lipids from cheese samples were extracted using ISO 1735, FA were esterified by methanolic KOH according to ISO 5509 and determined by gas chromatography with flame-ionization detection. For obtaining FFA the lipid extracts were fractionated using Solid Phase Extraction method before esterification process.

Keywords

processed cheese analogue, fatty acids, free fatty acids

Authors

SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.; MAHDALOVÁ, M.

Released

2. 9. 2015

Publisher

Brno University of Technology

Location

Brno

ISBN

978-80-214-5228-2

Book

Chemistry and Life 2015 - Book of abstracts

Edition

1

Edition number

1

Pages from

100

Pages to

100

Pages count

1

BibTex

@misc{BUT118113,
  author="Eva {Vítová} and Kateřina {Sůkalová} and Martina {Mahdalová} and František {Buňka}",
  title="Influence of vegetable oils on fatty acids composition in processed cheese analogues",
  booktitle="Chemistry and Life 2015 - Book of abstracts",
  year="2015",
  series="1",
  edition="1",
  pages="100--100",
  publisher="Brno University of Technology",
  address="Brno",
  isbn="978-80-214-5228-2",
  note="abstract"
}