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심중환,신효선 동국대학교 산업기술연구원 1995 산업기술논문집 Vol.6 No.-
This study was conducted to obtain basic information about seasonal changes of fatty acid compositions and physicochemical characteristics in bakery margarines manufactured in spring, summer, fall, and winter for quality improvement of domestic bakery margarines. Correlations among the physicochemical parameters was also investigated. The results showed that melting point(MP) and iodine value(IV) significantly changed according to seasonal changes. However, there was hardly any difference in water and salt contents and saponification values(SV) in same brand by seasonal changes. The major fatty acids were palmitic, stearic, oleic and linoleic acids, and lauric acid contents were high for some samples. For most of samples, solid fat content(SFC) at 33.3℃ was more than 3.5%, and average SFC and consistency for products manufactured in summer were higher than those in winter. There were no significant seasonal changes in whipping value. The temperature showing the most desirable hardness was about 24.5℃, 30.6℃, 26.5℃, and 23℃ for spring, summer, fall and winter, respectively. The MP and the SFC at 21.1℃ were significantly decreased with increasing the content of polyunsaturated fatty acid, and the MP decreased with increasing the IV. These tendencies are more apparent for products with the SV below 200. However, the oil off value was significantly increased with increasing the consistency irrespectively of the SV.