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- W2769381003 abstract "This study aimed to determine the effect of heat and spice treatment on the level of saturation and oxidative stability of both fresh and rancid animal butter. The spices used were ginger, garlic, and Korarima. Two different ratios, 80% animal butter: 20% spices and 90% animal butter: 10% spices were prepared from each butter treatment and various spices. The treatments were packaged in a transparent plastic jar. One group of the treatments stored at 25°C and the other group stored at 65°C to accelerate the oxidation for 3 days while samples were taken for analysis at 0, 36 and 72 hours of storage. Samples were examined for bromine value, peroxide value (PV), p-anisidine value, and free fatty acid (FFA) value. At 65°C free fatty acid value ranged from 1.22mg KOH/g to 3.44mg KOH/g and 1.72 mgKOH/g to 5.71mg KOH/g for fresh and rancid butter after 72 hours of storage, respectively while after 72 hours at 25°C it ranges from 0.44 mgKOH/g to 0.94 mgKOH/g and 1.44 mgKOH/g to 4.61 mgKOH/g for fresh and rancid butter, respectively. At 65°C spice treated butter exhibited lower values of FFA and PV when compared to untreated (UCB) samples for both fresh and rancid butter, but it showed higher bromine and p-anisidine value. It was observed that bromine value of both fresh and rancid butter decreased during storage days at 65°C, whereas the change for all values at 25°C slowed during storage time except for samples of Unclarified fresh butter (UCFB). Higher FFA, PV, p- anisidine and totox values indicated the poor quality contributed by the type of butter and storage deterioration." @default.
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- W2769381003 date "2017-01-01" @default.
- W2769381003 modified "2023-09-24" @default.
- W2769381003 title "Level of Saturation and Anti-Oxidant Value of Heat and Spice Treated Animal Butter" @default.
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