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http://dx.doi.org/10.3746/jkfn.2011.40.5.747

Shelf Life Extension of Non-Dairy Cream with the Addition of Natural Antioxidants  

Han, Hee-Tak (Technical Research Institute, Dongsuh Oil & Fats Co.)
Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.5, 2011 , pp. 747-752 More about this Journal
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 $25^{\circ}C$, respectively. At $20^{\circ}C$, 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.
Keywords
non-dairy cream; natural antioxidants; green tea extract; shelf life;
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Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 1
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