Effect of natural antioxidant mixtures on margarine stability
2010
Azizkhani, M. (Shahid Beheshti Univ. (Iran). National Nutrition and Food Technology Research Inst.) | Zandi, P. (Khazar Univ. (Iran). Dept. of Food Science and Technology)
In spite of their efficiency, the use of synthetic antioxidants such as tert-butylhydroquinone (TBHQ) has been questioned because of their possible carcinogenic effects. The purpose of this study was to establish a mixture of natural antioxidants that provides the optimum oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1-F10) containing 100-500 ppm tocopherol mixture (Toc), 100-200 ppm ascorbyl palmitate (AP), 100-200 ppm rosemary extract (Ros) and 1000 ppm lecithin (Lec) along with a control or F0 (with no antioxidant) and F11 containing 120 ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during an oven test (60 plus minus 1 degree C), rancimat test at 110 degree C and storage at 4 degree C was evaluated. The final ranking of the natural antioxidant mixtures was as follows: F2, F10 greater than F5, F9 greater than F8 greater than F1, F3, F4 greater than F6, F7.Considering the results of this researc
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Эту запись предоставил National Agricultural Research Centre