Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad

This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extra...

Full description

Bibliographic Details
Main Author: Muhamad, Nurul Azlina
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2009
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/23180/
http://ir.uitm.edu.my/id/eprint/23180/1/PPb_NURUL%20AZLINA%20MUHAMAD%20AS%2009_5.pdf
id uitm-23180
recordtype eprints
spelling uitm-231802019-02-25T03:38:26Z http://ir.uitm.edu.my/id/eprint/23180/ Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad Muhamad, Nurul Azlina Organic chemistry Oxidation This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extract (T400) and cookies treated with 200 ppm of synthetic antioxidant (BHA/BHT). Tests used were peroxide value (PV), thiobarbituric acid (TBA) and solid phase micro extraction (SPME-GCMS). The trends of the results obtained from PV and TBA test was observed to be Control > T200 > T400 > BHA/BHT. For SPMEGCMS test, it was found that less concentration of volatile compound was detected compared to Control sample the highest, second by T200 and third by T400. It can be concluded that addition of antioxidant into food such as cookies can retard the oxidation process and increases cookies shelf life. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/23180/1/PPb_NURUL%20AZLINA%20MUHAMAD%20AS%2009_5.pdf Muhamad, Nurul Azlina (2009) Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad. [Student Project] (Unpublished)
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Organic chemistry
Oxidation
spellingShingle Organic chemistry
Oxidation
Muhamad, Nurul Azlina
Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
description This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extract (T400) and cookies treated with 200 ppm of synthetic antioxidant (BHA/BHT). Tests used were peroxide value (PV), thiobarbituric acid (TBA) and solid phase micro extraction (SPME-GCMS). The trends of the results obtained from PV and TBA test was observed to be Control > T200 > T400 > BHA/BHT. For SPMEGCMS test, it was found that less concentration of volatile compound was detected compared to Control sample the highest, second by T200 and third by T400. It can be concluded that addition of antioxidant into food such as cookies can retard the oxidation process and increases cookies shelf life.
format Student Project
author Muhamad, Nurul Azlina
author_facet Muhamad, Nurul Azlina
author_sort Muhamad, Nurul Azlina
title Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
title_short Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
title_full Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
title_fullStr Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
title_full_unstemmed Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
title_sort oxidative stability of cookies incorporated with tea extract / nurul azlina muhamad
publisher Faculty of Applied Sciences
publishDate 2009
url http://ir.uitm.edu.my/id/eprint/23180/
http://ir.uitm.edu.my/id/eprint/23180/1/PPb_NURUL%20AZLINA%20MUHAMAD%20AS%2009_5.pdf
first_indexed 2023-09-18T23:10:14Z
last_indexed 2023-09-18T23:10:14Z
_version_ 1777418753677459456