Effect of incorporating butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) on the keeping quality of pastillas de leche
1997
Helera, E.T. | Abella, M.P. | Lorenzo, D.D. (Central Luzon State Univ., Munoz, Nueva Ecija (Philippines). Philippine Carabao Center)
This study was conducted to evaluate the effect of incorporating Butylated Hydroxy Anisole (BHA) and Butylated Hydroxy Toluene (BHT) as antioxidants on the keeping quality of pastillas de leche made from buffalo milk. The different treatments used were as follows: 1- control (no antioxidant), 2- 0.01 perecent BHA, 3- 0.02 percent BHA, 4- 0.01 percent BHT, 5- 0.02 percent BHT, 6- 0.01 percent BHA and 0.01 percent BHT. The level of BHA and BHT used were based from the fat content of milk. Treatment 6 (0.01 percent BHT + 0.01 percent BHA) registered the highest crude protein (CP) content among the treatments. BHT-treated groups had higher CP values than BHA-treated groups. On the other hand, BHA-treated groups had higher CP content than the control group. The fat content was maintained to its original condition in the control group against the decreased values in the treated groups. BHT-treated groups have lesser moisture content than the BHA-treated and control groups after 24 days. While no significant differences were noted between the BHA-treated and control groups. Irrespective of time, the BHT-treated groups had the lowest free fatty acids (FFA) values as compared to the BHA-treated and control groups. Both BHT and BHA treatments have significantly lower FFA values than the control. Growth and multiplication of yeast and molds were controlled better in Treatment 5 (0.02 percent BHT) than the rest of the treatments. The over-all effect however, of BHT in controlling microbial growth in pastillas is better than BHA. Sensory evaluation on the product treated with BHT have shown better results for color, body texture, flavor and general acceptability than those treated with BHA and control groups. Results showed that BHT is more effective than BHA in preserving the shelf-life of pastillas de leche
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