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The effect of high-oryzanol (6%) rice bran oil on the flavor profile of whole milk powder and yeast-raised potato bread.


Rice bran oil (RBO) has been shown to reduce oxidation of whole milk powder (WMP) and the accumulation of oxidation products. The objectives of this study were to determine the threshold value of high-oryzanol (6%) RBO in reconstituted WMP, identify the flavor profile of stored WMP with added RBO, and determine consumer acceptance of RBO fortified WMP as a food ingredient. RBO was added to WMP at concentrations of 0.25, 0.51, 1.01, 2.02, 4.05, and 8.10% (w/w) of the original milk for the threshold test. WMP treated with 0.5% RBO (w/w) was stored at 45