An oil fraction from edible beef tallow as a constituent of whey-soy drink mix |
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Authors: | V H Holsinger F E Luddy C S Sutton H E Vettel C Allen F B Talley |
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Affiliation: | (1) Present address: Nutrition Institute, ARS, USDA, 20705 Beltsville, MD;(2) Present address: National Arboretum, Washington, DC;(3) Eastern Regional Research Center, U.S. Department of Agriculture, 19118 Philadelphia, Pennsylvania |
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Abstract: | In order to increase its potential as a food ingredient, an oil fraction derived from a commercial edible beef tallow was
substituted for soybean oil in a formulation designed to yield a spray-dried free-flowing powder readily reconstitutable with
water to yield a nutritious beverage. If desired, the beverage powder could be fortified with a vitamin-mineral premix containing
iron. After 6 months of storage at 37 C, no significant difference in flavor score was observed between samples containing
the beef tallow oil fraction and control samples containing soybean oil. There was also no significant difference in flavor
scores received by samples containing the beef tallow oil fraction fortified with vitamins and minerals and fortified control
samples. However, peroxide values were eight times greater in the unfortified control samples. The beef tallow oil fraction
warrants further study as a food ingredient in engineered food systems where enhanced oxidative stability is desirable. |
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Keywords: | |
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