Effect of synthetic antioxidants on storage stability of Khoa – a semi-solid concentrated milk product

2006 ◽  
Vol 96 (1) ◽  
pp. 122-125 ◽  
Author(s):  
Z REHMAN ◽  
A SALARIYA
Keyword(s):  
Storage Stability ◽  
Milk Product ◽  
Synthetic Antioxidants ◽  
Concentrated Milk ◽  
Semi Solid

Risks of Salmonellosis and Staphylococcal Food Poisoning From Pakistani Milk-based Confectioneries

1992 ◽  
Vol 55 (8) ◽  
pp. 588-594 ◽  
Author(s):  
PAUL TEUFEL ◽  
FRANK L. BRYAN ◽  
FAHMIDA QADAR ◽  
SHAHID RIAZ ◽  
SABIHA ROOHI ◽  
...  
Keyword(s):  
Water Activity ◽  
Food Poisoning ◽  
High Water ◽  
Foodborne Illness ◽  
Milk Product ◽  
Control Points ◽  
Warm Environment ◽  
Critical Control Points ◽  
Retail Outlets ◽  
Concentrated Milk

Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming khoa (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin. The confectionery was subsequently cooked to temperatures that would be lethal to staphylococci, but staphylococci were often found in high numbers in the finished products. Recontamination occurred during handling. Khoa-filled confectionery and confectionery made from renin-processed cheese were contaminated by salmonellae. The contaminants reached the products either during cooling or handling after cooking. Multiplication occurred in the warm environment of the shop and may continue in products having high water activity during transport and within retail outlets. Critical control points are source of ingredients (particularly khoa), formulation, cooking (except for preformed enterotoxins), cooling, and cold storage. Milk-based products of the types evaluated pose a high risk of causing foodborne illness.

scholarly journals Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

2021 ◽  
Author(s):  
Sahar Aboutalebzadeh ◽  
reza esmaeilzadeh kenari ◽  
Ali Jafarpour
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Extraction Efficiency ◽  
Storage Stability ◽  
Extraction Methods ◽  
Lepidium Sativum ◽  
Synthetic Antioxidants ◽  
Free Mode ◽  
Level 1 ◽  
The Impact

In the first section of this study, the effects of two different extraction methods on the efficiency and chemical composition and antioxidant activity were compared. Extraction efficiency of supercritical fluid was significantly higher than distillation of water. The results showed that antioxidant activity increased by increasing the concentration of the essential oil. In the second part of the study, to evaluate the impact of various walls, Lepidium sativum (LS) , Lepidium perfoliatum (LP) and a combination of both (LP/LS)were used for nano-encapsulation essential oil of basil by freeze-drying. Nanoencapsulate powder was evaluated regarding efficiency, particle size, PDI, Zeta poteintial,SEM, viscosity, Brix,pH, density.humidity, aw and FTIR. In the third part, essential oil of basil in free mode at Level 1%, 5% and 20% and in encapsulated at the level of 2% and TBHQ at 0.01% added to Kilka oil without antioxidants and then the samples were place in an oven at 60 ° C for 16 days. Storage stability of kilka oil regarding peroxide, thiobarbituric and color were analyzed. The results showed that basil essential oil had antioxidant activity and reduced the oxidation process, and also nanocapsule essential oil (especially with a coating of LP gum) showed better antioxidant activity than free essential oil, so that its antioxidant activity is competitive with TBHQ synthetic antioxidants. Finally, we can conclude that it is possible to substitute synthetic antioxidants by natural ones like olive leaf phenolic compounds but we have to apply some forms of encapsulation techniques in order to protect their properties.

Investigation and enhancement on fuel stability characteristics of biodiesel dosed with various synthetic antioxidants

2018 ◽  
Vol 29 (7) ◽  
pp. 1189-1207 ◽  
Author(s):  
P Mohamed Shameer ◽  
P Mohamed Nishath
Keyword(s):  
Storage Stability ◽  
Atmospheric Oxygen ◽  
Oxidation Stability ◽  
Oxidative Degradation ◽  
Butylated Hydroxytoluene ◽  
Synthetic Antioxidants ◽  
Commercial Use ◽  
The Past ◽  
Biodiesel Feedstocks ◽  
Spectrum Region

Nearly 350 species of biodiesel feedstocks have been identified by many researchers for the past few decades. Unlike petroleum diesel, the biodiesel degrades rapidly and deterioration of its quality occurred while contacting with atmospheric oxygen. This main drawback of instability of fuel properties limited the commercial use of biodiesel in the global fuel market. To inhibit this oxidative degradation of biodiesel, the antioxidants are used. Comparing to other antioxidants, the synthetic antioxidants (phenolic) are more efficient. This study investigates the effects of commercially available and cheap synthetic antioxidants (TBHQ – tert-butylhydroxyquinone, PY – pyrogallol, PG – propyl gallate, BHT – butylated hydroxytoluene, and BHA – butylated hydroxyanisole) at 1000 ppm concentration on the fuel stability of Calophyllum inophyllum biodiesel. The discrepancy in antioxidant activity has been characterized using Fourier transform infrared spectroscopy by analyzing the O–H and C–H molecular chains prevalence in the infrared spectrum region of 3000–3700 cm−1 and 2800–3000 cm−1. TBHQ at 1000 ppm dosed with C. inophyllum biodiesel improves the oxidation stability by 42.56%, storage stability by 36.57%, and thermal stability by 41.02% when compared to those of pure biodiesel (B100) without any antioxidant. The rank of antioxidants effectiveness with pure biodiesel is obtained as TBHQ > PG > PY > BHT > BHA.

Evaluation of khoa as a milk solids source in ice cream

1994 ◽  
Vol 61 (1) ◽  
pp. 143-149 ◽  
Author(s):  
Shakeel-Ur-Rehman ◽  
Kunjbihari G. Upadhyay ◽  
Ajit J. Pandya
Keyword(s):  
Ice Cream ◽  
Local Heat ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Subjective Assessments ◽  
Whole Milk ◽  
Objective Tests ◽  
Ice Creams ◽  
Concentrated Milk ◽  
Milk Solids

SummaryThe performance of khoa, a local heat-concentrated milk product, as a milk solids source in ice cream was tested by replacing 250, 500, 750 and 1000 g/kg of the condensed whole milk in control ice cream. Proximate composition was little affected by the inclusion of khoa at any level tested. At levels of inclusion > 250 g/kg the viscosity of both fresh and aged experimental mixes was significantly (P < 0·05) increased compared with controls. Some mixes containing khoa appeared slightly off-white, but there were no overall differences from control. Control and experimental mixes were identical in whipping capacity and overrun. In organoleptic evaluation, the colour score of the ice creams declined significantly (P < 0·05) when 750 or 1000 g/kg of the condensed milk was replaced with khoa. Ice creams containing khoa were equivalent or superior to controls in flavour. In objective tests, the experimental ice creams showed significantly (P < 0·05) faster meltdown compared with control, but no differences were found in subjective assessments. We conclude that khoa can be used successfully as a milk solids source for ice cream without any serious adverse effects on quality, the only problem being the dull colour.

scholarly journals Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat

LWT ◽  
2021 ◽  
pp. 112679
Author(s):  
Ana Cláudia Silveira Alexandre ◽  
Francielly Corrêa Albergaria ◽  
Lara Maria dos Santos Ferraz and Silva ◽  
Luíza Aparecida Carneiro Fernandes ◽  
Maria Emília de Sousa Gomes ◽  
...  
Keyword(s):  
Storage Stability ◽  
Synthetic Antioxidants ◽  
And Storage ◽  
Natural And Synthetic

Effect of synthetic antioxidants on storage stability of Calophyllum inophyllum biodiesel

2014 ◽  
Vol 18 (sup6) ◽  
pp. S6-90-S6-94 ◽  
Author(s):  
I. M. Rizwanul Fattah ◽  
H. H. Masjuki ◽  
M.A. Kalam ◽  
B. M. Masum
Keyword(s):  
Storage Stability ◽  
Synthetic Antioxidants ◽  
Calophyllum Inophyllum

scholarly journals FORMULATION OF SELECTED SOY PRODUCTS FOR WOMEN’S HEALTH

2021 ◽  
Vol 9 (Spl-1- GCSGD_2020) ◽  
pp. S161-S168
Author(s):  
Anitha C ◽  
◽  
Vasantha Esther Rani ◽  
Keyword(s):  
Storage Stability ◽  
Chemical Compounds ◽  
Soya Bean ◽  
Soy Flour ◽  
Milk Product ◽  
Soy Milk ◽  
High Concentration ◽  
Defatted Soy Flour ◽  
Complete Protein ◽  
And Storage

Soybean differs from other cereals and legumes by containing the highest amount of complete protein. Tofu, soy milk, soy meat are nonfermented products of soybean. Soy contains chemical compounds are unique because of its high concentration of isoflavones, a type of plant estrogen. Women entering the menopausal stage are recommended to consume soya bean because this plant estrogen would benefit them. The study aims to inculcate the consumption of soy products through standardized recipes. The popular soy milk product is Tofu. It is prepared by curdling fresh hot soy milk with a coagulant. On milling, soybean yielded a nutritious product called Soy flour, which is available in two types namely full-fat soy flour (FFSF) and defatted soy flour (DFSF). When the soybean oil is extracted, the by-product called Soy Chunks is produced. In current study, soy products namely Tofu, Defatted Soy Flour, and Soy Chunks were used to standardize few recipes by incorporating them in commonly consumed recipes or using them wholly. Further, for this, Tofu with pasta and sandwich, Chunks in kurma and nuggets, DFSF with besan omelette, and cakes were incorporated and standardized. Along with this, organoleptic evaluations were carried out for the developed products and were standardized. The nutritive values for DFSF and storage stability of standardized cakes were also carried out.

scholarly journals ​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

2021 ◽  
Author(s):  
N.A. Suryawanshi ◽  
Y.N. Patil ◽  
S.S. Ramod ◽  
S.H. Terde
Keyword(s):  
Titratable Acidity ◽  
Fermented Milk ◽  
Milk Product ◽  
Physico Chemical ◽  
Whole Milk ◽  
Sensory Score ◽  
Papaya Pulp ◽  
Semi Solid ◽  
Hedonic Scale ◽  
Different Levels

Background: Shrikhand is a semi solid, sweetish-sour, whole milk product, prepared from lactic fermented curd. The curd (dahi) is partially strained through a muslin cloth to remove the whey to yield Chakka. Sugar, flavour, colour and dry fruits/condiments are mixed into chakka to form a soft homogenous mass known as Shrikhand. It is a nutritionally dense fermented milk product. Its nutritional and therapeutic value can further be enhanced by incorporating fruit pulp or probiotics. Method: The present study was undertaken for combination of different levels of dextrin as prebiotics (1.5, 2.0 and 2.5%), @ 1.5% probiotic culture i.e., Lactobacillus casei and 60% sugar, blended with different levels of papaya pulp (10, 20 and 30%) respectively for preparation of synbiotic shrikhand. Result: The most acceptable quality of synbiotic shrikhand can be manufactured by using 2.0 per cent dextrine and 20 per cent papaya pulp which contained on an average 52.848, 8.3, 6.118, 38.492, 1.34 and 1.339 per cent total solids, fat, protein, total sugar, ash and titratable acidity, respectively and also observed significant effect in all the treatments were found subject to chemical analysis. Sensory attributes viz., colour and appearance, Flavour, body and texture and over all acceptability were judged by using 9-point hedonic scale of semi trained panelist and observed that the treatment (D2P2) with 2.0 per cent prebiotic and 20 per cent papaya pulp found highest sensory score.

scholarly journals Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3059
Author(s):  
Sohui Jeong ◽  
Suyoung Lee ◽  
Imkyung Oh
Keyword(s):  
Oxidative Stability ◽  
Food Industry ◽  
Storage Stability ◽  
Glycerol Monostearate ◽  
Solid Fat ◽  
Peroxide Values ◽  
Significant Difference ◽  
Semi Solid ◽  
Β Carotene ◽  
Candelilla Wax

Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study was undertaken to evaluate the rheological properties and oxidative stability of candelilla wax oleogels fortified with glycerol monostearate (GMS) and β-carotene, and also to investigate their applications to muffin as a shortening replacer. The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure. The oleogels with β-carotene showed the lowest peroxide values than the other samples. The muffins prepared with oleogels for shortening had greater specific gravity and harder texture, but there was no significant difference in the specific volume between the shortening and oleogel samples with GMS. In addition, muffins with β-carotene oleogels showed the highest oxidative stability. Therefore, this study indicated that the incorporation of β-carotene and GMS in oleogels positively affected the storage stability of muffin.

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