Date, W. B. and Natarajan, C. P. and Balakrishnan Nair, R. (1958) Protection by jaggery against oxidative rancidity in sweets and in oil. Indian Journal of Applied Chemistry, 21. pp. 165-172.
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Abstract
Sweets made with jaggery and peanut (50 : 50) keep for a longer time as compared to
the corresponding samples made with sugar. Jaggery suppresses the formation of peroxide
in oxidising oils at a concentration between 10 and 50% on the weight of oil.
Ethyl ether extracts, 85% alcohol extracts and tannins of jaggery show the peroxidesuppressing
effect to varying extent. The major effect seems to reside in the portions insoluble
in ether, alcohol and ethyl acetate.
Addition of citric acid does not enhance the antioxidant effect of jaggery but antioxidants
like B.H.A. and Tenox-II supplement the action of jaggery.
The petroleum ether extract of jaggery behaves as a pro-oxidant. Jaggery has been
shown to suppress the peroxide formation in oxidised oi l.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | peroxide formation, oxidised oil, jaggery |
| Subjects: | 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery > 01 Gur |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Dec 2012 06:59 |
| Last Modified: | 17 Dec 2012 06:59 |
| URI: | http://ir.cftri.res.in/id/eprint/5108 |
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