Light-oxidized flavor development and vitamin A degradation in chocolate milk

被引：21

作者：

Chapman, KW ^{[1
]}

Rosenberry, LC ^{[1
]}

Bandler, DK ^{[1
]}

Boor, KJ ^{[1
]}

机构：

[1] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期

关键词：

light-oxidation; chocolate; milk; vitamin A; photodegradation;

D O I：

10.1111/j.1365-2621.1998.tb17929.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Samples of several chocolate milk formulations were exposed to light to determine if the components masked and/or prevented light-oxidized flavors or prevented photodegradation of vitamin A. Chocolate flavor added either before or after light exposure masked light-oxidized flavor (P<0.05). Neither carrageenan nor chocolate color prevented development of light-oxidized flavor. Vitamin A degradation was reduced by the addition of carrageenan alone or in combination with chocolate dairy powder (chocolate flavor and color), chocolate color or chocolate flavor (P<0.05).

引用

页码：930 / 934

页数：5

共 50 条

[1] PHOTODEGRADATION OF RIBOFLAVIN IN MILKS EXPOSED TO FLUORESCENT LIGHT [J].