Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ

DONG Li-yan; CHEN Cun-she; ZHA Meng-yin; QIU Wen-wen; YANG Ju-fang

doi:10.13386/j.issn1002-0306.2014.06.057

DONG Li-yan, CHEN Cun-she, ZHA Meng-yin, QIU Wen-wen, YANG Ju-fang. Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ[J]. Science and Technology of Food Industry, 2014, (06): 321-324. DOI: 10.13386/j.issn1002-0306.2014.06.057

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Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ

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Abstract

Acid value, Peroxide value, TBA value as evaluation index, different antioxidants and packaging materials had the influence of baked wheat germ's storage stability by Schaal experiment. Results showed that the storage time of wheat germ could be prolonged by antioxidants and packaging materials, effect of TBHQ and pure aluminum foil bag on wheat germ's storage stability was the best.

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Effect of several antioxidants and packaging materials on the antioxidation of baked wheat germ

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