background: nowadays the extensive changes in lifestyle have resulted in an increase in consumption of fast food. this type of food is made by deep fat fry which may contain some toxic or unfavorable substances that have adverse effects on consumers’ health. the aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweets and samosah in ...

Milled flaxseed was incorporated (0-20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over...

The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...

Two experiments were conducted to determine the effects of rancidity and FFA in choice white grease (CWG) on growth performance and nutrient digestibility in nursery pigs. In Exp. 1,150 crossbred pigs (average initial BW of 6.8 kg and average initial age of 21 d) were used. Treatments (as-fed basis) were a corn-soybean meal-based control with no added fat, 6% CWG, and 6% CWG heated at 80 degree...

Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health effects such as heart and neurological disorde...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

Soybean and sunflower oils contribute to the diet in many countries, serving as a source of protein, lipids fatty acids, repair worn-out tissues are useful energy. Their excessive or inadequate consumption may provide increased risk developing various diseases. Sunflower seed provides 20-40% oil soybeans with immense advantages due their high content essential acids. This work aimed evaluate ph...