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Protection by jaggery against oxidative rancidity in sweets and in oil.

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Title Protection by jaggery against oxidative rancidity in sweets and in oil.
 
Creator Date, W. B.
Natarajan, C. P.
Balakrishnan Nair, R.
 
Subject 10 Food Microorganisms
01 Gur
 
Description Sweets made with jaggery and peanut (50 : 50) keep for a longer time as compared to
the corresponding samples made with sugar. Jaggery suppresses the formation of peroxide
in oxidising oils at a concentration between 10 and 50% on the weight of oil.
Ethyl ether extracts, 85% alcohol extracts and tannins of jaggery show the peroxidesuppressing
effect to varying extent. The major effect seems to reside in the portions insoluble
in ether, alcohol and ethyl acetate.
Addition of citric acid does not enhance the antioxidant effect of jaggery but antioxidants
like B.H.A. and Tenox-II supplement the action of jaggery.
The petroleum ether extract of jaggery behaves as a pro-oxidant. Jaggery has been
shown to suppress the peroxide formation in oxidised oi l.
 
Date 1958
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/5108/1/Indian_Journal_of_Applied_Chemistry_1953_21_4_165-172.pdf
Date, W. B. and Natarajan, C. P. and Balakrishnan Nair, R. (1958) Protection by jaggery against oxidative rancidity in sweets and in oil. Indian Journal of Applied Chemistry, 21. pp. 165-172.