Browsing by Subject "Migraatio"

Oil migration in the fat fillings causes deterioration of food quality and changes in product properties. The fats used in fillings should be compatible with the fats in the product. Vegetable oils cannot be added directly to the fillings. Fillings need to be modified. Plant materials could bind oil in the products. It is not clear how a filling made from edible plant material and vegetable oil affects the shelf life of product. The aim of this study was to investigate how different edible plant materials bind oil and how vegetable oil migrates in the product during three months of storage. The oil absorption capacity of plant materials was determined by a centrifugation method. The filling was made of selected edible plant materials and vegetable oil. Prepared filling was used in the test product. The test product was stored at two different storage temperatures: 20 and 23 °C. The migration of oil in product was examined by determining the fatty acid composition of the test product by gas chromatography, the melting point by differential scanning calorimetry (DSC), the fat blooming by a DigiEye device and the sensory properties by sensory evaluation. There were big differences in the oil absorption capacity of the different edible plant materials. During storage, the major changes in product fatty acid compositions occurred in the control samples without plant material. Oil migration occurred in all the vegetable oil-based samples. The indicator fatty acids of oil migration, migrated to the test product more in vegetable oil-based samples than in the samples containing different fat. However, the edible plant materials bound the oil in the test product and slowed down the migration of oil. According to the DSC measurement, the fat of all the samples remained in the desired crystalline form. The migration of the oil had not progressed so far that the crystal form would have changed. Based on the DigiEye measurement, none of samples bloomed. However, by sensory evaluation, blooming had already occurred. The elevated storage temperature also accelerated the fat blooming of vegetable oil-based samples. Thus, in vegetable oil-based test product, the blooming due to oil migration had already begun. Research could be continued by further developing the filling as well as the shape of the samples. The storage time could also be extended to make the changes clearer.