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14650

IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY

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Last updated: 22 Jan 2023

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Abstract

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.

DOI

10.21608/ajs.2007.14650

Keywords

antioxidant, Maillard reaction prod-ucts (MRPs), peroxide value, thiobarbituric acid, Butter fat oxidation

Authors

First Name

Mona

Last Name

Abd El-Gawad

MiddleName

A.M.

Affiliation

Dairying Department, National Research Center, Dokki, Cairo, Egypt

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Volume

15

Article Issue

1

Related Issue

2850

Issue Date

2007-03-01

Receive Date

2006-10-30

Publish Date

2007-03-01

Page Start

113

Page End

119

Print ISSN

1110-2675

Online ISSN

2636-3585

Article File

AJS_Volume 15_Issue 1_Pages 113-119.pdf

PDF . 192.4kB

Link

https://ajs.journals.ekb.eg/article_14650.html

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https://ajs.journals.ekb.eg/service?article_code=14650

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Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

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Article

Created At

22 Jan 2023