Effects of high Oryzanol Rice Bran oil on Free Radical Formation and Oxidation of Whole Milk Powder

The purpose of this study was to assess the influence of high oryzanol rice bran oil (RBO) on the oxidation of whole milk powder (WMP). Whole milk powder was manufactured from whole milk, which had been fortified with RBO at 0.1% and 0.2% w/w, while control WMP was made from milk without added RBO. The WMP samples were stored at 45 oC and aw of 0.31 for 35 days. Free radicals were determined by electron spin resonance (ESR) spectroscopy while lipid oxidation was determined by thiobarbituric acid reactive substances (TBARS) at 0, 10, 20, 25, 30 and 35 days of storage. The free radicals were significantly lower (