KMID : 1134820110400050747
|
|
Journal of the Korean Society of Food Science and Nutrition 2011 Volume.40 No. 5 p.747 ~ p.752
|
|
Shelf Life Extension of Non-Dairy Cream with the Addition of Natural Antioxidants
|
|
Han Hee-Tak
Cha Yong-Jun
|
|
Abstract
|
|
|
We conducted a study to select a suitable natural antioxidant from tocopherol, rosemary extract, and green tea extract to be added to commercially-available palm oil to extend the shelf life of non-dairy cream. The green tea extract (400 ppm added) was the most effective of the 3 antioxidants added to the palm oil, increasing OSI time by a factor of 2.3. By examining the correlation coefficients among parameters for storage period, the sensory score indicated that the non-dairy cream was suitable. The shelf life of the TE (green tea extract, 400 ppm) and TEA (TE plus 0.002% ascorbic acid) oils was extended to 24% and 51% more than that of the control at 25¡É, respectively. At 20¡É, the shelf life of the TE oil was 2.5 months and that of the TEA oil was 5.5 months, increases of 28% and 62.5%, respectively, over the control.
|
|
KEYWORD
|
|
non-dairy cream, natural antioxidants, green tea extract, shelf life
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|