Author(s): Nanua JN, McGregor JU, Godber JS
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Abstract The effect of high oryzanol rice bran oil (RBO) on the oxidative stability of low-heat and high-heat whole milk powder (WMP) was investigated. Milk (3.6\% fat) was fortified with RBO at 0.1 and 0.2\% (wt/wt) and was concentrated and dried. Control WMP was made without RBO addition. Thiobarbituric acid reactive substances (TBARS) were used to monitor oxidation during storage at 45 degrees C for 40 d. The oxidation of low-heat WMP was significantly reduced by addition of 0.1\% RBO, but there was no significant effect on the oxidation of high-heat WMP. An increase of RBO to 0.2\% did not significantly improve the oxidative stability when compared with 0.1\% RBO. The TBARS in RBO-fortified, low-heat WMP increased with storage time up to 30 d but decreased with further storage to 40 d. The TBARS in all high-heat WMP and low-heat control WMP increased up to 20 d storage and then decreased with further storage. The most likely reason for this increase was due to the reaction of TBARS with milk proteins. Addition of RBO reduced the L (lightness) value and increased the b (yellowness) value but had no effect on the a (redness) value. When compared with the control milk powder, consumers could not detect any effect on the flavor of the reconstituted 0.1\% RBO WMP but could detect a flavor difference in the 0.2\% RBO WMP.
This article was published in J Dairy Sci
and referenced in Medicinal & Aromatic Plants