Level of Saturation and Antioxidant Value of Heat and Spice Treated Animal Butter
| dc.contributor.advisor | Retta, Nigussie (Professor) | |
| dc.contributor.advisor | Beyero, Netsanet (PhD) | |
| dc.contributor.author | Tadesse, Natnael | |
| dc.date.accessioned | 2021-01-27T07:34:46Z | |
| dc.date.accessioned | 2023-11-09T15:32:33Z | |
| dc.date.available | 2021-01-27T07:34:46Z | |
| dc.date.available | 2023-11-09T15:32:33Z | |
| dc.date.issued | 2013-06-06 | |
| dc.description.abstract | This study aimed to determine the effect of heat and spice treatment on the level of saturation and oxidative stability of both fresh and rancid animal butter. The spices used were ginger, garlic, and Korarima. Two different ratios, 80% animal butter: 20% spices and 90% animal butter:10% spices were prepared from each butter treatment and various spices. The treatments were packaged in a transparent plastic jar. One group of the treatments stored at 25oC and the other group stored at 65oC to accelerate the oxidation for 3 days while samples were taken for analysis at 0, 36 and 72 hours of storage. Samples were examined for bromine value, Peroxide value, p-anisidine value, and free fatty acid value. At 65oC free fatty acid value ranged from 1.22mg KOH/g - 3.44mg KOH/g and 1.72 mgKOH/g - 5.71mg KOH/g for fresh and rancid butter respectively after 72 hours while it ranges from 0.44 mgKOH/g - 0.94 mgKOH/g and 1.44 mgKOH/g -4.61 mgKOH/g for fresh and rancid butter respectively after 72 hours at 25oC. Spice treated butter exhibited lower values of FFA and PV when compared to untreated (UCB) samples for both fresh and rancid butter, but it showed higher bromine and p-anisidine value at 65oC. It was observed that bromine value of both the fresh and rancid decreased as storage days increased at 65oC. But the change for all values at 25oC is slow during storage time except for samples of Unclarified fresh butter (UCFB). Higher FFA, PV, p- Anisidine and totox values indicated the poor quality contributed by the type of butter and storage deterioration. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/24854 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | This Study Aimed to Determine | en_US |
| dc.subject | Effect of Heat | en_US |
| dc.subject | Spice Treatment on the Level | en_US |
| dc.subject | Saturation and Oxidative Stability | en_US |
| dc.subject | Both Fresh and Rancid Animal Butter | en_US |
| dc.subject | The Spices Used Were Ginger | en_US |
| dc.title | Level of Saturation and Antioxidant Value of Heat and Spice Treated Animal Butter | en_US |
| dc.type | Thesis | en_US |