Lipid oxidation is responsible for physicochemical and organoleptic changes which reduce not only the food shelf life but also its acceptability. However, this deterioration process can be delayed or prevented by the addition of antioxidants. The aim of this study was to evaluate the effect of different antioxidants, pure and in combination (ascorbyl palmitate, rosemary extract and mix of tocopherols) compared to TBHQ (tert-butylhydroquinone) on oxidative stability index (OSI) of soybean oil stored in PET bottles by Rancimat at 120°C. The rancimat method is included in the AOCS Cd 12b-92 standard, due to the ease of use and reproducibility that allows the OSI evaluation in a relatively short period. Therefore, an accelerated shelf life study was performed at 60°C for 30 days. The results showed that all evaluated antioxidants and their combinations delayed the lipid oxidation of soybean oil. However, a mix containing ascorbyl palmitate and rosemary extract presented OSI (Oxidative Stability Index) similar to TBHQ. At the end of the 30th day, this referred blend of antioxidants had OSI of 4.83 hours at 120 °C, while treatment with TBHQ showed 5.90 hours at the same temperature. Thus, it was concluded that the evaluated concentration of the ascorbyl palmitate and rosemary extract blend may be an excellent alternative to TBHQ during the maintenance of the soybean oil shelf life in PET bottles.
Desenvolvimento e características nutricionais do biscoito com bagaço de malteWeizen e canela Um dos resíduos gerados na produção de cerveja é o bagaço de malte de cevada. Quando descartado incorretamente, causa danos ao meio ambiente. No entanto, bagaço de malte tem uma grande quantidade de fibras e proteínas em sua composição, tornando este resíduo grande potencial para uso em assados, como pães e biscoitos. O uso de bagaço no preparação de biscoitos, considerando sua composição físico-química, contribui para seu valor nutricional e funcional. Este estudo teve como objetivo analisar os aspectos nutricionais e características funcionais do biscoito com adição de bagaço de malte Weizen. A tabela nutricional prova que o biscoito é rico em fibras e proteínas e recomendado. O biscoito apresentou 7,75% de proteína por 100g e tem 0,28mg/kg de polifenóis, realizando ação antioxidante.
Palavras chave: Bagaço de Malte; Cookie; Weizen.One of the wastes generated in the beer production is barley malt bagasse. When discarded incorrectly, it causes damage to the environment. However, malt bagasse has a large amount of fibers and proteins in its composition, making this residue a great potential for use in baked such as breads and cookies. The use of bagasse in the preparation of biscuits, considering its physico-chemical composition, contributes to its nutritional and functional value. This study aimed to analyze the nutritional and functional characteristics of cookie with added Weizen malt bagasse. The nutritional chart proves that the cookie is rich in fiber and protein and nutritionally recommended. The cookie presented 7.75% of protein per 100g and has 0.28mg/kg of polyphenols, performing antioxidant action.
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