The Potential of High Oryzanol Rice Bran Oil as an Antioxidant in Whole Milk Powder.

138 Pages·2017·4.81 MB·English

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LSU Historical Dissertations and Theses Graduate School
1999
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Jackin Njagi Nanua
Louisiana State University and Agricultural & Mechanical College
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Nanua, Jackin Njagi, "The Potential of High Oryzanol Rice Bran Oil as an Antioxidant in Whole Milk
Powder." (1999). LSU Historical Dissertations and Theses. 7114.
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THE POTENTIAL OF HIGH ORYZANOL RICE BRAN OIL AS AN
ANTIOXIDANT IN WHOLE MILK POWDER
A Dissertation
Submitted to the Graduate Faculty of the
Louisiana State University and
Agricultural and Mechanical College
in partial fulfillment of the
requirements for the degree of
Doctor of Philosophy
in
The Department of Dairy Science
by
Jackin Njagi Nanua
BSc. University of Nairobi, 1979
MSc. University of Reading, 1989
December, 1999
Reproduced with permission of the copyright owner. Further reproduction prohibited without permission.
UMI Number. 9960085
Copyright 1999 by
Nanua, Jackin Njagi
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©Copyright 1999
Jackin Njagi Nanua
All rights reserved
ii
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ACKNOWLEDGEMENTS
The author would like to acknowledge the many wonderful people whose
assistance has made this work possible. He would like to thank Dr. Charles White and
all the staff of the Department of Food Science, Mississippi State University for the
assistance and use of the departmental facilities at MSU. He would like to extend
special thanks to Dr. Steve Grace of Biodynamics Institute for guidance and use of the
Electron Spin Resonance Spectroscopy equipment. Dr. Zhimin Xu of Food Science
Department, Ms Sandra Traylor and Chuck Boeneke for their invaluable assistance and
encouragement during laboratory work. He would also like to extend his thanks to Dr.
Isaiah Warner of Chemistry Department for allowing him to use his laboratory and Dr.
Fulbert Namwamba for his editorial assistance. Much gratitude goes to the author’s
major professor Dr. John U. McGregor for his guidance, funding, and encouragement
and to his committee members Drs. R. H. Gough, R. W. Adkinson, D. Hwang and S.
Godber for their advice. He would like to extend his gratitude to Dr. William Patrick,
The Louisiana Methodist World Hunger Council Scholarship Program and the LSU
College of Agriculture for financial support.
The author would like to extend very special thanks to his dear wife Mrs.
Omisda Kageni Njagi, his beloved children Miriam, Ruth, John and Mercy, his parents
Evangeline and Frederick Nanua for their love patience and sacrifice.
Finally, he is thankful to God, who gives ‘the Spirit of a Sound mind’ and whose
Grace is always sufficient.
All these have made the research work to be great fun.
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TABLE OF CONTENTS
ACKNOWLEDGEMENTS--------------------------------------------------------------------- iii
LIST OF TABLES-------------------------------------------------------------------------------- vi
LIST OF FIGURES------------------------------------------------------------------------------ vii
ABSTRACT---------------------------------------------------------------------------------------- viii
CHAPTER ONE: INTRODUCTION-------------------------------------------------------- I
Review of Literature---------------------------------------------------------------------- 1
Statement of the Problem--------------------------------------------------------------- 22
CHAPTER TWO: FORTIFICATION OF WHOLE MILK POWDER WITH
HIGH ORYZANOL RICE BRAN OIL: EFFECTS ON CHEMICAL AND
SENSORY CHARACTERISTICS------------------------------------------------------------ 24
Introduction--------------------------------------------------------------------------------- 24
Materials and Methods-------------------------------------------------------------------------26
Results and Discussion----------------------------------------------------------------- 31
CHAPTER THREE: INFLUENCE OF HIGH ORYZANOL RICE BRAN OIL
ON FREE RADICAL FORMATION IN WHOLE MILK POWDER-----------------------36
Introduction--------------------------------------------------------------------------------- 36
Materials and Methods------------------------------------------------------------------- 38
Results and Discussion----------------------------------------------------------------- 42
CHAPTER FOUR: INFLUENCE OF HIGH ORYZANOL RICE BRAN OIL ON
OXIDATIVE STABILITY OF WHOLE MILK POWDER-----------------------------------50
Introduction--------------------------------------------------------------------------------- 50
Materials and Methods-------------------------------------------------------------------------51
Results and Discussion----------------------------------------------------------------- 54
CHAPTER FIVE: INFLUENCE OF HIGH ORYZANOL RICE BRAN OIL ON
CHOLESTEROL OXIDATION DURING STORAGE OF WHOLE MILK
POWDER------------------------------------------------------------------------------------------------- 60
Introduction---------------------------------------------------------------------------------------60
Materials and Methods-------------------------------------------------------------------------61
Results and Discussion-------------------------------------------------------------------------65
CHAPTER SIX: CONCLUSIONS AND RECOMMENDATIONS-------------------------74
Conclusions---------------------------------------------------------------------------------------74
Recommendations-------------------------------------------------------------------------------78
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REFERENCES----------------------------------------------------------------------------------- 79
APPENDIX I: TASTE PANEL EXEMPTION FROM INSTITUTIONAL
OVERSIGHT------------------------------------------------------------------------------------ 87
APPENDIX H: TASTE PANEL CONSENT FORM------------------------------------- 95
APPENDIX IE: TRIANGLE TEST--------------------------------------------------------- 96
APPENDIX IV: PAIRED PREFERENCE TEST----------------------------------------- 97
APPENDIX V: PAIRED PREFERENCE, DUO-TRIO AND TRIANGLE TESTS
PROBABILITY TABLE----------------------------------------------------------------------- 98
APPENDIX VI: STANDARD CURVES-------------------------------------------------- 100
APPENDIX VH: GENERAL LINEAR MODELS PROCEDURES------------------ 107
APPENDIX Vim CHEMICAL STRUCTURES OF CHOLESTEROL AND
SOME CHOLESTEROL OXIDATION PRODUCTS----------------------------------- 121
VITA----------------------------------------------------------------------------------------------- 124
V
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LIST OF TABLES
TABLE 1. Average composition of whole and skim milk powders-------------------- 2
TABLE 2. World production and exports On parenthesis) of some dairy products — 3
TABLE 3. Effects of rice bran oil supplementation on the mean composition of
whole milk powder-------------------------------------------------------------------------------- 32
TABLE 4. Effects of rice bran oil on whole milk powder color------------------------- 33
TABLE S. Triangle test results for 0.1% and 0.2% rice bran oil fortified whole
milk powder against control--------------------------------------------------------------------- 34
TABLE 6. Paired preference test results for 0.1% and 0.2% rice bran oil fortified
whole milk powder against control ------------------------------------------------------------ 35
TABLE 7. Effects of rice bran oil on free radical concentration in low-heat whole
milk powder---------------------------------------------------------------------------------------- 45
TABLE 8. Effects of rice bran oil on oxidation level of whole milk powder after
manufacture and 10 d storage-------------------------------------------------------------------- 47
TABLE 9. Effects of rice bran oil on the mean TBARS values for low-heat and 57
high-heat (in parenthesis) whole milk powder-----------------------------------------------
TABLE 10. Mean gas chromatography retention times and regression equations
for the selected cholesterol oxidation products’ standards-------------------------------- 67
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