ISSN:
0007-070X
Source:
Emerald Fulltext Archive Database 1994-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic ß-cyclodextrin (ßCD) to goat's milk improves the flavour and reduces its goaty taste, due to encapsulation of molecules responsible of this flavour. In vitro studies of the inclusion of formed complexes between ßCD and short-chain fatty acids, caprylic (C8...) and capric acid (C10...), were carried out by differential scanning calorimetry (DSC) and proton magnetic resonance (...1HNMR). Complex formation was confirmed by DSC, through the disappearance of the signs due to melting of C10 and C8 after the encapsulation process. The 1H NMR technique shows that C10... is included in the ßCD cavity. The results suggest that ßCD can encapsulate short-chain fatty acids, making possible its use for masking of these compounds in goat's milk and derivatives.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1108/00070700110391470