Although it was not possible to provide a specific description of
the morphology of the samples in this study, it was possible to
compare the results of the microstructural analysis with the
consistency evaluation, given that crystal aggregation promoted by
the addition of STS increased the fat consistency at 25 C for all
concentrations of STS. In addition, the combined effect of the
morphology and spatial distribution of the crystal aggregates in the
fat crystal network also contributed to these results (Tang &
Marangoni, 2006). The samples containing 1, 3, and 5 g/100 g STS
had fractal dimension values of 1.72, 1.77, and 1.76, respectively,
whereas the fractal dimension values of the samples containing 1,
3, and 5 g/100 g SE were 1.68, 1.45, and 1.74, respectively; only the
value for the sample containing 3 g/100 g SE was significantly
different (p < 0.05). However, addition of STS enhanced the fractal
dimension of the samples relative to the samples containing SE at
the respective concentrations.
Although it was not possible to provide a specific description ofthe morphology of the samples in this study, it was possible tocompare the results of the microstructural analysis with theconsistency evaluation, given that crystal aggregation promoted bythe addition of STS increased the fat consistency at 25 C for allconcentrations of STS. In addition, the combined effect of themorphology and spatial distribution of the crystal aggregates in thefat crystal network also contributed to these results (Tang &Marangoni, 2006). The samples containing 1, 3, and 5 g/100 g STShad fractal dimension values of 1.72, 1.77, and 1.76, respectively,whereas the fractal dimension values of the samples containing 1,3, and 5 g/100 g SE were 1.68, 1.45, and 1.74, respectively; only thevalue for the sample containing 3 g/100 g SE was significantlydifferent (p < 0.05). However, addition of STS enhanced the fractaldimension of the samples relative to the samples containing SE atthe respective concentrations.
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