Changes in lipid oxidation of reconstituted omega-3 plus milk powder treated by superheated steam

In this study the effect of superheated steam on the oxidative stability of reconstituted omega-3plus milk powder was studied. The changes in fatty acids, peroxide, acids, thiobarbutric acid reactive substances (TBARS), and p-anisidine values were measured to reconstitute omega-3 plus milk powder in relation to thermal treatment by using a superheated steam (SHS) with different temperatures and time periods. The temperature and time period ranged from 120-180 °C between 5-15 min. For applying the SHS treatment did not produce changes in SFA, MUFA and PUFA at 120-150 °C to 10-15 min as compared with the control. While, the proportion of PUFA and MUFA values were recorded differences on temperature 180 °C comparison with control. The result of POV showed no changes between the temperature 120-150 °C compared with control, but indicated significant differences at the temperature 180 °C with long time 15 min. Acids and p- anisdine values did not show any differences between temperature 120-180 °C for a short period of time 5 min compare with the control, but recorded significantly on long period of time 10-15 min compared with the control. The values of TBARS showed no significant differences in temperature 120-150 for 5 min compare with control. This study showed oxidative stability of milk fat supplied long chain unsaturated fatty acids treated by SHS on temperature range 120-150 at time 5-10 min with some affected by the high temperature 180 °C at 15 min can maintain the quality of fatty acid and milk fat

Effect of Superheated Steam Treatment on Changes in Moisture Content and Colour Properties of Coconut Slices

Drying is one of the methods to preserve the quality and prolong the shelf life of food. Coconut meat was sliced and dried using superheated steam oven at 140°C, 160°C and 180°C. Drying was carried out at different drying time (5, 10, 15, 20, 25 and 30 minutes). The effect of drying temperature and time on the moisture content and colour properties (L, a, b and BI) of the coconut slices were studied. The temperature and time significantly (p < 0.05) affected the moisture loss and colour values of coconut slices during superheated steam drying. The moisture content decreased with increased drying temperature and time. The values of L decreased with drying temperature and time. The a and b value of coconut slice dried at 140°C decreased initially then increased with time. Coconut slices dried at 160°C had their a values increased up to 20 minutes then decreased and b values increased up to 20 minutes then fluctuated. The a and b values of coconut slices dried at 180°C showed fluctuation. BI values of coconut slices increased with increasing drying time and temperature

Study on Color and Antioxidant Properties of Rambutan Seed Fat as Cocoa Butter Alternative

In this paper, the color (whiteness, L*, a*, b*) and antioxidant properties (radical scavenging activity, total phenolic compound) of rambutan seed fat (RSF) and its mixture with cocoa butter (CB) were investigated. Different proportions were applied in preparing the samples between (RSF) and (CB). The results showed that significant differences among samples in the whiteness, (L*) and (a*) value, whereas (b*) value had no significant differences. With regard antioxidant activity the results showed that total phenolic compound (TPC) of cocoa butter was (47.37±0.02) mg GA/100 g fat, while the other mixtures between (RSF) and (CB) showed (40.49±0.01-11.12±0.02) mg GA/100 g fat. Radical scavenging activity (DPPH) of cocoa butter valued (67.32±0.44) µmol trolox/100 g fat, similar to the mixture M1 (60.16±0.23). Based on the results the study recommended that mixture ratio up to 40% rambutan seed fat (RSF) can benefit as a cocoa butter replacer whereas a higher ratio completely change original cocoa butter characteristics. Thus, there is the possibility of using the (RSF) as replacer of (CB) and could utilize by chocolate products

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 1320