Study on the Antioxidant Effect of Different Fats and Compound Antioxidants on Sesame Naan

Abstract

The accelerated oxidation method was used to determine the acid value and peroxide value of sesame naan during storage (60±1) ℃. The effects of different oils, antioxidants and synergists on the antioxidant effect of sesame naan were investigated by single factor experiments. On this basis, response surface methodology (RSM) was used to optimize the compound antioxidant formula. The results showed that compared with butter, rapeseed oil and sunflower oil, the addition of palm oil could effectively delay the oxidative rancidity of sesame naan at 60 ℃. D-optimal mixture design was used to optimize the formulation of the screened antioxidants, and the results showed that when the formula was TBHQ 0.007%, BHA 0.005% and ascorbic acid 0.008%, the acid value and peroxide value of sesame naan stored at 60 ℃ for the third day were 0.6 mg/g and 0.005 g/100 g. It was verified that the acid value and peroxide value of sesame naan added with the optimized formula were 0.628±0.017 mg/g and 0.0060± 0.0003 g/100 g under the same conditions, which was slightly different from the predicted value, sesame naan had the best antioxidant effect. When stored at 30 ℃ for 20 days, the acid value and peroxide value of sesame naan in the experimental group were 1.320 mg/g and 0.031 g/100 g, which effectively inhibited the oxidative ranceness of sesame naan oil and would provide a reference for prolonging the storage period of sesame naan.

Keywords

• sesame naan
• oils
• oxidative rancidity
• antioxidants