Improvement of the oxidative stability of butter oil by blending with Moringa Oleifera oil
Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 38, Issue: 4, Page: 1491-1500
2014
- 18Citations
- 28Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Oxidation of anhydrous milk fat products is a serious problem making them unfit for consumption. Moringa oleifera oil (MOO) is known to contain substantial amount of natural antioxidants. In this study, the effect of various concentrations of MOO for the stabilization of butter oil (BO) at ambient temperature was investigated. MOO was incorporated into BO at four different levels i.e., T (97.5% BO and 2.5% MOO) T (95% BO and 5% MOO) T (92.5% BO and 7.5% MOO) and T (90% BO and 10% MOO). Control was used for comparison (100% BO). Concentration of oleic acid in T was 14.02±0.11% higher than control, total phenolic content of MOO, BO and T were 38.75±0.15, 2.84±0.07 and 5.51±0.09mg/100g, respectively. Free radical scavenging activity of control, MOO and T was 51.11±0.42, 15.74±0.36 and 31.65±0.34%, respectively. Peroxide value of control and T at elevated temperature was 16.94±0.56, 8.35±0.29 (meq./kg) and induction period was 5.9±0.06, 8.2.±0.14h, respectively. BO samples added with various concentration of MOO showed less concentration of conjugated dienes, trienes, free fatty acids and anisidine value than control. The overall acceptability score of T was 7.6 out of 9; these results give indications for exploiting the antioxidant properties of MOO in different dairy and nondairy fat products. © 2013 Wiley Periodicals, Inc.
Bibliographic Details
Hindawi Limited
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know