Original scientific paper
https://doi.org/10.15567/mljekarstvo.2016.0107
Changes in selected oxysterols in powdered foodstuffs
Sylwia Chudy
orcid.org/0000-0001-8902-5228
; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland
Agnieszka Makowska
; The Poznań University of Life Sciences, Faculty of Food Science and Nutrition, Wojska Polskiego 28, 60-637 Poznań, Poland
Abstract
The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry food mixes. Powders were vacuumpackaged and packaged in air atmosphere and stored for 24 months. Changes in contents of selected oxysterols (determined by gas chromatography) were recorded. Regardless of the packaging type, the predominant oxysterol in the dairy-egg powder was α-epoxy-C (7.679 and 5.600 μg/g powder, respectively).
Keywords
oxysterols; powdered foodstuffs; food concentrates
Hrčak ID:
151127
URI
Publication date:
14.1.2016.
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