Conference PaperPDF Available

Production of biscuits with inulin and determination of their characteristics

Authors:

Abstract

The user has requested enhancement of the downloaded file.
A preview of the PDF is not available
ResearchGate has not been able to resolve any citations for this publication.
Article
Thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content were used to evaluate the effectiveness of dried galangal powder and its ethanolic extracts to increase oxidative stability in cooked ground pork during storage at 5 °C for 14 days. Dried galangal powder (0.05%, 0.10% and 0.15% w/w) and its ethanolic extracts (0.17%, 0.43% and 0.51% w/w) significantly (P<0.05P<0.05) inhibited the formation of TBARS value, POV, conjugated diene and hexanal content in a dose-dependent manner where dried galangal powder at a concentration of 0.51% was the most effective; at the end of storage, TBARS values, POV, conjugated diene and hexanal content were 70.5%, 66.8%, 22.7% and 89.7%, respectively, less than the untreated sample. Addition of dried galangal powder to cooked ground pork was more effective than its ethanolic extract in controlling lipid oxidation. Furthermore, TBARS values and hexanal contents in cooked ground pork were highly correlated (r2=0.96r2=0.96; P<0.05P<0.05). These results suggest that the application of dried galangal powder and its ethanolic extracts could enhance oxidative stability of meat or other lipid containing food systems.
Article
An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats. The procedure is compared with other methods in current use for the determination of malonaldehyde. A high correlation of TBA numbers with rancid odor in cooked meats was established.
Improved a w value knives for determining the water activity of meat and meat
  • W Rödel
  • H Panert
  • L Leistner
Rödel W., Panert H., Leistner L. (1975). Improved a w value knives for determining the water activity of meat and meat (in German). Fleischwirtschaft, 4, pp. 557-558.