Artículo
Etiquetas: Azúcar-reducción, Información nutricional, Logotipos de salud, Nutrición
Etiquetas: Azucar, Azúcar-reducción, Bibliografía Nacional Química, Metodos TCATA, Metodos TDS, Postres de leche, Vainilla
Etiquetas: Azúcar-reducción, Evaluación sensorial, Sabores, Vainilla
Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed