Improve Research Reproducibility A Bio-protocol resource
Concise Method
tooltip

2.4. Oxidative Stability of Breads

VR Viren Ranawana
VR Vassilios Raikos
FC Fiona Campbell
CB Charles Bestwick
PN Phyllis Nicol
LM Lesley Milne
GD Garry Duthie
request Request a Protocol
ask Ask a question
Favorite

The effects of the vegetable powders on the oxidative stability of bread were determined with a 743 Rancimat (Metrohm, Herisau, Switzerland). Freeze-dried bread samples (3 g) were measured into reaction tubes (in duplicate) and subjected to an accelerated oxidation at 120 °C and a gas (ambient air) flow rate of 7 L/hour. The generation of oxidation products was measured and using this data induction times were interpolated as a directly proportional indicator of oxidative stability and shelf life. Analysis of all samples was carried out in independent duplicate runs.

Copyright and License information:  ©2016 by the authors; licensee MDPI, Basel, Switzerland.
This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).

Do you have any questions about this protocol?

Post your question to gather feedback from the community. We will also invite the authors of this article to respond.

0/150

tip Tips for asking effective questions

+ Description

Write a detailed description. Include all information that will help others answer your question including experimental processes, conditions, and relevant images.

post Post a Question
0 Q&A