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Showing 1 to 16 of 16 for “"peroxide values"”.
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Sorghum phenolic extracts : their storage stability and antioxidant activity in sunflower oil
… of oxidation was monitored by measurement of peroxide values (PV) and anisidine values (AV) during a 14-day storage period. Phatafuli contained higher content of total phenols and antioxidant activity than Shabalala both in the whole grain and the bran, probably due to the presence of …
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Promoting of soybean oil oxidation by the addition of menhaden oil
… by adding 0.5% DMO to SO prior to testing. The peroxide, anisidine and Rancimat values were determined at weeks 0, 1, 2, 3, 4, 6, 8 and 10. Fifteen panelists determined the differences in rancidity of the control and M/S using the directional paired-comparison test. The peroxide values of the …
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Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles
… profiles of milkfat, ice cream mix viscosity, peroxide values of ice cream after 3 to 5 months of storage, butter color, and butter firmness. Sensory analyses included a scooping test at -18°C to detect differences in texture. A difference test was conducted to determine oxidation flavor …
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The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
… there was no significant (p>0.05) difference in peroxide values among bread samples, control bread had a lower (p<0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p>0.05), bread containing xanthan gum had a lower anisidine value than the other …
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The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
… and sensory tests were used to evaluate breads. Peroxide values indicated that the hydroperoxides in breads increased during the first four weeks of the study, and then decreased, as would be expected as breads are exposed to more elements with time. Moisture content was not significantly …
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A comparative study of the thermal oxidative stability of high oleic acid sunflower and polyunsaturated soybean oil blends
… oxidative stability was determined by changes in peroxide values (PV), fatty acid and triglyceride composition, and percentage of major volatile products (%MVP). A 2 Way ANOVA, simultaneous confidence intervals, trend analysis, and Paired t-Test, each with a set p value of (0.01) were used for the …
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The antioxidant activity of the extract of Pangium edule Reinw. (Keluak) seed in cooked ground turkey
… A second study was completed and, TBARS, CD, and peroxide values (PV) were used to determine the extent of lipid oxidation after 0, 1, 3, 5, 7, 10, 13 and 15 days of refrigeration storage. Based on TBARS and CD values, both Keluak extract concentrations (K200 and K400) significantly reduced lipid …
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The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
… significant differences (p>0.05) were found in peroxide values between the control breads and experimental breads after eight weeks. The QDA sensory tests showed that breads containing BHA or in combination with BHT were moister, chewier and had the least noticeable stale taste when compared to …
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… hexanal concentration over a 21-day period. The peroxide values and sensory analysis correlated directly with the GC-FID results with a significant increase (p<0.05) in peroxide value at Day 14 and Day 21, and a significant decrease (p<0.05) in fresh roasted peanuty flavor from days 0-21 and a …
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Light Effects on Soy Oil and Soymilk Influence Oxidation, Product Quality, and Packaging Decisions
… addition resulted in significantly higher peroxide values and malondialdehyde concentrations with light exposure to broad spectrum and 430nm wavelengths. Light at 430 and 660 nm degraded chlorophyll and increased risk of oxidation in soybean oil. Soymilk contains low concentrations of …
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Evaluation of the quality of individual quick frozen fish products.
… a linear model that combines free fatty acids, peroxide values and protein content in centrifugal tissue fluids for gilthead seabream fillets, may be reliable methods for industry to use for assessing their quality during long term storage at -22°C.
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Ultrasonic cutting of cheese and apples -- effect on quality attributes during storage
… as total color difference, surface topography, peroxide values, pH, and sensory characteristics (taste, odor, and overall acceptability) of the samples were compared. General chemical parameters in ultrasonic cut samples including lipid oxidation and pH value showed significant differences from …
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Wood extractives in hemicellulose stabilized emulsions
… radical scavenging capacity compared to TMP GGM. Peroxide values and volatile oxidation products indicated that Con_TMP stabilized emulsion oxidized at a higher rate compared to EtOH_GX stabilized emulsion. This study showed the potential benefits to have coextracted wood extractives in …
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Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data
… sunflower oils. Fortified oils showed lower peroxide values, improved UV absorbance indices (K232, K270), and reduced total oxidation (TOTOX), while preserving functional quality. HTyr and tyrosol exhibited the highest thermal stability among phenolics. Sensory analysis confirmed that …
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Lipoxygenase activity in menhaden (Brevoortia tyrannus) and its contribution to oxidation of omega-3 polyunsaturated fatty acids in menhaden oil
… a contributing factor in menhaden oil oxidation. Peroxide, TBA and anisidine values of undeodorized and deodorized menhaden oils exhibited two maxima during 20 weeks of storage at 30°C. Peroxide values of the undeodorized oil peaked at week 1 with 6.71 meq/kg and at week 12 with 21.50 meq/kg, …
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Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon
… for 6 h), each infused with of 15 L/min of air. Peroxide values were 2.0, 17.4, 123.6, and 19.4 mEq/kg; 2,4-decadienal values were 2.07, 1.90, 912.15, and 915.49 mg/kg; and 4-hydroxynonenal concentrations were 0.66, 1.49, 170.48, and 82.80 mg/kg, for the 22.5, 45, 90 and 180°C processed SO, …