Reduction Of Free Radical Formation And Oxidation In Whole Milk Powder Using High Oryzanol Rice Bran Oil: A Strategy For Combating Milk Scarcity During Drought

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Animal Production Society of Kenya
The influence of high oryzanol rice bran oil (RBO) on the oxidation ofWMP was investigated. Whole milk powder was manufactured from milk (3.6% fat), which had been fortified with RBO at 0, 0.1 and 0.2%, w/w. The WMP was stored at 45°C and aw of 0.31 for 35 days. Free radicals were determined by ESR spectroscopy while lipid oxidation was estimated by TBARS at 0, 10, 20, 25, 30 and 35 days of storage. The free radicals were significantly (P < 0.05) lower for WMP fortified with 0.2 RBO than for control WMP. The thiobarbitunic acid reactive substances (TBARS) for control increased at a higher rate than RBO fortified WMP during storage. The TBARS for control reached a peak at 25 days and decreased on further storage. The ESR spectroscopy procedure was more rapid than TBARS determination and has the potential as a rapid technique to determine the oxidative stability of WMP. The RBO reduced free radical concentration in WMP and therefore can be used as an antioxidant in the manufacture ofWMP.