IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY
2007
Mona Abd El-Gawad
The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric acid, acid value, carbonyl com-pounds and free fatty acids of butter were in-creased with storage. Their rate of increase de-creased with increasing the added amount of MRPs to butter.
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书目信息
Arab Universities Journal of Agricultural Sciences
卷
15
期
1
页码
113
- 119
ISSN
1110-2675 | 2636-3585
出版者
The Union of Arab Universities
其它主题
Antioxidant; Maillard reaction prod-ucts (mrps); Butter fat oxidation; Peroxide value
语言
阿拉伯
2024-12-11
DOAJ
