Page 100 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants: Occurrence and Their Role in Food Preservation 79
VetBooks.ir To provide nutraceutical such as OZ through food, two instant mixes

based on the Indian traditional food cuisine Bisibele bhath and Upma
(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf life. The
formulations contained cereals, pulses, and spices along with OZ enriched
oil and were packed in 200 gauge/50 gauge metallized polyester packaging
material and stored under ambient (27 °C 65% relative humidity (RH)) and
accelerated conditions (37 °C/92% RH). Samples were withdrawn periodi-
cally and PV, free fatty acid value (FFA), fatty acid composition, OZ, and
total tocopherols content were estimated. Sensory evaluation of reconsti-
tuted products was also carried out. OZ content (610 and 550 mg%) did
not change appreciably in Bhath-OZ and Upma-OZ, respectively. The PV
under ambient condition increased from 1.1 to 9.3 meq.O /kg and 2.24
2
to 9.02 meq.O /kg during the six-month storage study at 27 °C and 65%
2
RH, while under accelerated conditions at 37 °C and 92% RH, it increased
from 1.12 to 8.54 meq.O /kg and 2.24 to 6.96 meq.O /kg during two-month
2
2
storage period. Bhath-OZ and Upma-OZ packed in metallized polyester
pouches stored at 27 °C and 65% RH had a shelf life of four months without
affecting the OZ content and quality of instant mixes during the storage
period (Baby Latha et al., 2014).
Biscuit is a well-known cereal based processed food and the fortification
of OZ into the biscuits will go a long way to provide antioxidant rich, highly
stable, and acceptable functional food to the consumers. Biscuits were
prepared with commercially available fat (CF) and oryzanol fortified fat
(OFF). The control biscuits (CB) and oryzanol fortified biscuits (OFB) were
packed in 200 gauge polypropylene pouches, stored at 27 °C with different
relative humidity (RH 11, 22, 32, 44, and 56%) and analyzed for its stability
during storage of 120 days. Critical moisture content of OFB (4.8%) was
slightly less than that of CB (5.3%). The fat content of the CB (12.2%) and
OFB (12.5%) did not change during storage while free fatty acid content
(0.36 and 0.60%) and PV (0.08 and 0.17 meq.O /100 g biscuit), respectively,
2
for CB and OFB were showed small but significant changes during storage.
OZ content (292 mg) and RSA (81.1%) of OFB did not change during
storage. The biscuits had a shelf life of minimum three months at 27 °C. OZ
in OFB showed good stability during baking and storage of biscuits (Pras-
anth Kumar et al., 2014).