원문정보
Development of Antioxidant and Oxygen Scavenging Sachets to Prevent the Rancidity of Brown Rice
초록
영어
The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.
목차
서론
재료 및 방법
1. 실험재료
2. Allyl mercaptan의 radical 소거활성 측정
3. Allyl mercaptan 향낭의 제조
4. 산소제거능 향낭의 제조
5. 산소제거능 향낭의 산소제거능 측정
6. 현미의 저장
7. 저장기간에 따른 현미의 산화안정성
8. 통계 분석
결과 및 고찰
1. Allyl mercaptan의 radical 소거활성
2. 산소제거능 향낭의 산소제거능 측정
3. 저장기간에 따른 현미의 산화안정성
요약
감사의 글
참고문헌