Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad
This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extra...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2009
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| Online Access: | https://ir.uitm.edu.my/id/eprint/23180/ |
| _version_ | 1848805683186630656 |
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| author | Muhamad, Nurul Azlina |
| author_facet | Muhamad, Nurul Azlina |
| author_sort | Muhamad, Nurul Azlina |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extract (T400) and cookies treated with 200 ppm of synthetic antioxidant (BHA/BHT). Tests used were peroxide value (PV), thiobarbituric acid (TBA) and solid phase micro extraction (SPME-GCMS). The trends of the results obtained from PV and TBA test was observed to be Control > T200 > T400 > BHA/BHT. For SPMEGCMS test, it was found that less concentration of volatile compound was detected compared to Control sample the highest, second by T200 and third by T400. It can be concluded that addition of antioxidant into food such as cookies can retard the oxidation process and increases cookies shelf life. |
| first_indexed | 2025-11-14T22:14:56Z |
| format | Student Project |
| id | uitm-23180 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:14:56Z |
| publishDate | 2009 |
| publisher | Faculty of Applied Sciences |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-231802019-02-25T03:38:26Z https://ir.uitm.edu.my/id/eprint/23180/ Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad Muhamad, Nurul Azlina Organic chemistry Oxidation This study was conducted to compare the oxidative stability of cookies treated with and without antioxidant. There were 4 cookies formulation prepared for this study ; Cookies without antioxidant (Control), Cookies treated with 200 ppm of tea extract (T200), Cookies treated with 400 ppm of tea extract (T400) and cookies treated with 200 ppm of synthetic antioxidant (BHA/BHT). Tests used were peroxide value (PV), thiobarbituric acid (TBA) and solid phase micro extraction (SPME-GCMS). The trends of the results obtained from PV and TBA test was observed to be Control > T200 > T400 > BHA/BHT. For SPMEGCMS test, it was found that less concentration of volatile compound was detected compared to Control sample the highest, second by T200 and third by T400. It can be concluded that addition of antioxidant into food such as cookies can retard the oxidation process and increases cookies shelf life. Faculty of Applied Sciences 2009 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/23180/1/PPb_NURUL%20AZLINA%20MUHAMAD%20AS%2009_5.pdf Muhamad, Nurul Azlina (2009) Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad. (2009) [Student Project] <http://terminalib.uitm.edu.my/23180.pdf> (Unpublished) |
| spellingShingle | Organic chemistry Oxidation Muhamad, Nurul Azlina Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title | Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title_full | Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title_fullStr | Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title_full_unstemmed | Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title_short | Oxidative stability of cookies incorporated with tea extract / Nurul Azlina Muhamad |
| title_sort | oxidative stability of cookies incorporated with tea extract / nurul azlina muhamad |
| topic | Organic chemistry Oxidation |
| url | https://ir.uitm.edu.my/id/eprint/23180/ |