Influence of L-ascorbic acid addition on the content of fatty acids in butter during storage
2008
Borek-Wojciechowska, R.,Technical University, Radom (Poland). Dept. of Quality Science
Butter continues to be readily purchased by consumers. The wealth of ingredients makes it a fat of exceptional nutritional value. Storage changes, particularly oxidation changes of butter fatty acids, are a major problem. Therefore, attempts are being made to slow these changes. This research presents an attempt at determining the effect of addition of L-ascorbic acid on fatty acid stability in butter during storage at 4 deg C. This study has shown that L-ascorbic acid affected contents of mono- and polyunsaturated acids in a statistically relevant way, but only after three and four weeks of storage
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