Effects of storage on lipid oxidation in milk and egg mixed powder

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dc.contributor.authorChudy, Sylwia
dc.contributor.authorPikul, Jan
dc.contributor.authorRudzińska, Magdalena
dc.contributor.organizationUniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniupl_PL
dc.date.accessioned2015-05-18T08:52:12Z
dc.date.available2015-05-18T08:52:12Z
dc.date.issued2015
dc.description.abstractThe aim of this study was to determine the effect of the duration of vacuum storage on oxidation of cholesterol and fatty acids, as well as on sensory properties of dried milk and egg mixed powder in comparison with whole milk powder and egg powder. Determination of the contents of fat and water, peroxide value and sensory evaluation were done according to American Oil Chemists’ Society and ISO official methods. The application of vacuum packaging did not protect powders against progressing changes in lipids. Composition of the powders determined their oxidation stability and formation of oxycholesterols, hydroperoxides, the value of the browning index, as well as sensory properties. After production and during storage of mixed powders, the evaluated indeces had values between those recorded for milk powder and egg powder. On the basis of these findings, it can be concluded that the analysed milk-egg powder retained its good sensory attributes up to the 12th month of storage in spite of physical and chemical changes taking place.en
dc.description.epersonSylwia Chudy
dc.identifier.citationSYLWIA CHUDY – JAN PIKUL – MAGDALENA RUDZIŃSKA, (2015). Effects of storage on lipid oxidation in milk and egg mixed powder. Journal of Food and Nutrition Research. Vol. 54, No. 1, pp. 31–40pl_PL
dc.identifier.issn1336-8672
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/6769
dc.language.isoenpl_PL
dc.publisherScience and Education Publishing Co. Ltden
dc.rightsUznanie autorstwa 3.0 Polska
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/
dc.subjectoxycholesterolsen
dc.subjectlipid oxidationen
dc.subjectstorageen
dc.subjectegg mixed powderen
dc.subjectmilk powderen
dc.titleEffects of storage on lipid oxidation in milk and egg mixed powderen
dc.title.alternativeWpływ przechowywania na oksydację lipidów w mieszance mleka i jaja w proszkupl_PL
dc.typearticlepl_PL
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