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Oleic acid in butter oil (BO) was enhanced by a high oleic acid fraction (HOF) of Moringa oleifera oil (MOO). HOF was blended with BO at four different concentrations i.e. 5%, 10%, 15% and 20% (HOF-5, HOF-10, HOF-15 and HOF-20, respectively), compared with a control (BO). The oleic acid in HOF increased from 71.55% to 80.25%. DPPH free radical scavenging activity and total flavonoid content of HOF was 76.88% and 34.52 mg/100 g. Supplemenation of butter oil with 20% HOF, decreased the cholesterol from 224 to 177 mg/100 g. Peroxide value of three months stored HOF-20 was 1.18 (meqO2/ kg) as compared to control, 3.15 (meqO2/kg). Induction period of HOF-20 was 4.07 h greater than control. These results evidenced that oleic acid in butter oil can be substantially increased by HOF of MOO. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6°C) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10% fat in the ice cream, 30% was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30% (T1, T2 and T3, respectively). Oleic acid increased from 26.55% to 31.69%, 36.94% and 42.15% in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55%, 24.15%, 26.39% and 1.93%, 1.24% and 1.79%, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). [ABSTRACT FROM AUTHOR]

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylene pouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400, 600 and 800 l×florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had a pronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidative stability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugated dienes increased during the storage period of 6 days, higher values were observed in samples exposed to 800 l×florescent light. After 6 days of storage period, milk exposed to 400 l×florescent light did not reveal any oxidized flavour. The results of this study depicted that polyethylene pouches have the capability to resist photo-oxidation up to 400 l×ight. [ABSTRACT FROM AUTHOR]

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylene pouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400, 600 and 800 l× florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had a pronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidative stability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugated dienes increased during the storage period of 6 days, higher values were observed in samples exposed to 800 l× florescent light. After 6 days of storage period, milk exposed to 400 l× florescent light did not reveal any oxidized flavour. The results of this study depicted that polyethylene pouches have the capability to resist photo-oxidation up to 400 l× light. [ABSTRACT FROM AUTHOR]