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Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   FALL 2010 , Volume 2 , Number 2 (5); Page(s) 55 To 64.
 
Paper: 

EVALUATION OF COMBINATORY NATURAL AND SYNTHETIC ANTIOXIDANTS AND CITRIC ACID TO STABILIZING OF BUTTER GHEE

 
 
Author(s):  ELHAMI RAD A.H., KOOSHKI E.*, HADDAD KHODAPARAST M.H., HOOSHMANDE DALIR M.R.
 
* ISLAMIC AZAD UNIVERSITY, SABZEVAR BRANCH
 
Abstract: 

Traditional butter ghee contains little a-tocopherol and some microbial, enzymatic and metallic contaminations and it is susceptible to decay during production. Hence, for increasing its shelflife the combinatory antioxidants can be used. In this study, the 0.05%, 0.1% and 0.15% concentrations of Gallic Acid, Quercetin, Citric Acid and BHT antioxidants have been evaluated by Rancimat apparatus at 120 and 150oC. As a result, the selected best antioxidant treatments were preserved at refrigerator (4±1o C) and ambient (24±1o C) temperatures for two months. During this period, Rancimat tests, acid value and peroxide number were measured once in two weeks. As a result, at 120 and 150o C the best antioxidant was proved to be Gallic Acid with a concentration of 0.15% and during the preservation period, 0.15% Gallic Acid at the ambient temperature was stronger than the other samples and 0.15% Quercetin placed second. The combinatory samples of 0.05% Gallic acid with all levels of Citric Acid showed a significant synergistic effect at 120o C.

 
Keyword(s): ANTIOXIDANT, GALLIC ACID, CITRIC ACID, QUERCETIN, BUTTER GHEE
 
References: 
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