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ANTIOXIDANTS IN CORN SEED AND IT IS ROLE IN MILK FAT STABILITY | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 15, Issue 1, 2015, Pages 154-163 | ||
| Authors | ||
| Samet Iwaed Samet Iwaed Al-Jubori; Saleh H. Sultan | ||
| Abstract | ||
| Milk fat oxidation can made by three causes oxidation by heavy metal or by effect of UV or natural oxidation, in addition effect of processing on increase of oxidation. Addition mixture of bran and endosperm extract(7 mg/g fat) to milk fat delay the peroxide value development in two type of fats . Sorghum endosperm elongated the incubation period on 85 ºC than maize endosperm . Sorghum bran more effect to delayed Free fatty acid and peroxide value compared with control samples. After 28hr from incubation the peroxide value decreases from 53 and 50,52 mlm/kg to 20 about 10 h. may be partial degradation for hydro peroxide. | ||
| Keywords | ||
| Antioxidants; Corn; Milk fat | ||
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