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| Effect of natural antioxidants on storage stability of sesame paste |
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| DOI： |
| KeyWord:sesame paste natural antioxidant tea polyphenols rosemary extract peroxide value oxidation induction time |
| FundProject:“十三五”国家重点研发计划重点项目子课题（2016YFD0401405） |
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| Abstract: |
| Sesame paste samples added with different amounts of tea polyphenolds and rosemary extract were placed in a constant temperature oven at (50±1) ℃ for 60 d. During storage period, sesame paste samples were taken, and the oil in sesame paste was extracted to determine the peroxide value and oxidation induction time. The effects of natural antioxidants on the storage stability of sesame paste were analyzed. The results showed that the addition of natural antioxidant tea polyphenols and rosemary extract were effective in improving the storage stability of sesame paste. Rosemary extract had a better effect than tea polyphenols in prolonging the oxidation induction time of oils in sesame paste. And as the addition amount of rosemary extract increased, the oxidation induction time was longer. Tea polyphenols had a better effect than rosemary extract in terms of elevating peroxide value and comprehensive sensory evaluation of sesame paste. When the addition amount of tea polyphenols reached 0.4 g/kg, the oxidation induction time of the sesame paste increased from 12.9 h to 16.8 h, increasing by 3.9 h. When the addition amount of rosemary extract reached 0.70 g/kg, the oxidation induction time increased from 129 h to 31.6 h, increasing by 18.7 h. Considering the results of the peroxide value, oxidation induction time and comprehensive sensory evaluation of sesame paste, the optimal dosage of tea polyphenols was 026 g/kg, and the optimal addition amount of rosemary extract was 0.40 g/kg. |
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