Optimizing cholesterol removal in cream using β-cyclodextrin and response surface methodology

被引:56
作者
Ahn, J [1 ]
Kwak, HS [1 ]
机构
[1] Sejong Univ, Dept Food Sci & Technol, Seoul 143747, South Korea
关键词
cholesterol reduction; cream; beta-cyclodextrin;
D O I
10.1111/j.1365-2621.1999.tb15098.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Average cholesterol reduction increased as beta-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When beta-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15% beta-cyclodextrin. When stirring speed was 1,200 rpm, the effect of beta-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.
引用
收藏
页码:629 / 632
页数:4
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