Effect of antioxidants on inhibition of oxidative processes at storage spreads
2012
Mogylianska, N. A. (Odessa National Academy of Food Technologies, Odessa (Ukraine))
Manufacturing of butter in Ukraine has lost its profitability because there are no rawmaterials. A combination of butter with oil (spread) is a new product at the Ukrainian market. Studying of the oxidation process of fats is associated with a reduced loss of fat and fat-containing products during their storage. This is important for fat, food, candy, perfume and cosmetic industries. The process of fat oxidation is a chain free radical process with branching chains. Hydrolytic and oxidative processes occur during the manufacturing and storage of fat. The final product of oxidation is malonic dialdehyde. Selection and addition of antioxidants of natural origin of the crude drug is very important. The goal of the studies was to compare the effects of various antioxidants on the stability of spreads to oxidation during storage. Phenolic compounds, natural vitamins A, E and β-carotene materials have been used as antioxidants. Samples were subjected to accelerated oxidation. There are defined organoleptic properties, as well as acid and peroxide numbers and malonic dialdehyde content in the samples. It has been shown that antioxidants exercise an inhibitory effect on the formation of peroxides. The effect of antioxidant action depends on the number of introduced additives. In most cases with increasing concentration of the additive, its stabilizing effect increases. However, there is a negative impact on the organoleptic properties of the spreads. The spreads with antioxidants have high biological and nutritional value.
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