Masters Theses

Date of Award

6-1977

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

H.O. Jaynes

Committee Members

S.L. Melton, C.C. Melton

Abstract

The objective of this study was to evaluate the effectiveness of alpha tocopherol and ascorbyl palmitate as antioxidants for butteroil stored at 45° C.

Butteroil samples were treated with ascorbyl palmitate and alpha tocopherol separately and in combination. Treatment levels were: 100 ppm alpha tocopherol, 200 ppm alpha tocopherol, 500 ppm ascorbyl palmitate, 500 ppm ascorbyl palmitate plus 100 ppm alpha tocopherol and 500 ppm ascorbyl palmitate plus 200 ppm alpha tocopherol. The control was butteroil without any additives. The treated samples were stored at 45° C in an oven which excluded light.

At intervals of 15, 30, 45 and 60 days the samples were tested subjectively and objectively by sensory panels and measuring the peroxide value, respectively.

This study showed that alpha tocopherol did not retard oxidation in the butteroil but acted as a pro-oxidant. Ascorbyl palmitate and combinations of alpha tocopherol and ascorbyl palmitate successfully retarded the oxidation.

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