No abstract

acid 4) .It is known that the oxidative stability of lipids is affected not only by their fatty acid compositions, but also by their molecular species and lipid form 7) . For example, in the TAG form, polyunsaturated fatty acids (PUFAs) , such as DHA and eicosapentaenoic acid (EPA) , substituted at the sn-2 position, are more stable than those substituted at the sn-1 (3) position 8,9) . A similar conclusion was reached for TAG containing conjugated linolenic acid based on conductometric determination under oxidative conditions (90℃ and air flow of 20 L/h) 10) . However, few studies have compared the oxidative stability of the TAG form and phospholipid form of unsaturated fatty acids. Of the few reports, Grandois et al. reported that the phosphatidylcholine (PC) form of oleic acid and linoleic acid is more resistant to oxidative degradation than the TAG form when oxidized under heating conditions (50-175℃) 11) .To date, no comparative analysis of the oxidative stability of CLA in the TAG and PC form, with CLA substituted at the sn-2 position (CLA-TAG and CLA-PC) , has been documented. The objective of this study is to reveal the effects of the molecular form of CLA, with different lipid forms Abstract: The health benefits of conjugated linoleic acid (CLA), a functional lipid with anti-cancer, antiobesity, and hypotensive activity, have garnered increasing attention. The current study was conducted to determine the oxidative stability of CLA in the form of triacylglycerol (CLA-TAG) and phosphatidylcholine (CLA-PC) at the sn-2 position. Oxidation was performed at 30℃ or 40℃ in the dark. Hydroperoxides, as the primary oxidation products, were analyzed using diphenyl-1-pyrenylphosphine. Thiobarbituric acid reactive substances (TBARS) and volatile compounds were monitored as secondary oxidation products. The results suggest that CLA-PC was more stable against oxidation than CLA-TAG from the perspective of suppression of the generation of hydroperoxides and TBARS. However, CLA-PC produced more volatile compounds than CLA-TAG. We suggest that choline was released during the oxidation of CLA-PC, and acted as an antioxidant. The ensuing reaction between choline and hydroperoxide induced the generation of volatile compounds such as pentanal, hexanal, and heptanal.

Natural flavor enhancers based on common burb (Rasbora jacobsoni) fish protein hydrolysate which is allegedly in accordance with human health needs have been investigated, namely by formulating them using ingredients such as sugar, salt, garlic powder, carboxyl methylcellulose (CMC) and sodium tripolyphosphate (STPP). The purpose of this study was to obtain the best flavor enhancing formulation from the protein hydrolysate from common burb. The best formulations were based on sensory characteristics, followed by testing its physical and chemical characteristics. Each formula consists of the composition of the protein hydrolysate and other ingredients consisting of: P1 (100% protein hydrolysate), P2 (80% protein hydrolysate: 20% ingredients), P3 (60% protein hydrolysate: 40% ingredients), P4 (50% protein hydrolysate: 50% ingredients), P5 (40% protein hydrolysate: 60% ingredients), P6 (20% protein hydrolysates: 80% ingredients) and P7 (100% ingredients). The results showed that the best formula in making flavor enhancers by the common burb protein hydrolysates was obtained from the treatment of P4 (50% protein hydrolysate: 50% ingredients), which had a moisture content of 6.03%, 19.76% ash content, fat content of 2.43%, protein content 11.14%, carbohydrate content of 67.44%, reducing sugar of 30.90%, emulsion capacity of 20.70 m2/g, emulsion stability of 141.20 minutes, and water soluble index of 0.059 g/ml.

Penentuan karakteristik fisikokimia dan organoleptik biskuit terbaik yang disukai panelis adalah tujuan dari penelitian ini. Rancangan acak lengkap (RAL) digunakan dalam penelitian dengan 6 perlakuan yaitu rasio tepung terigu, MOCAF dan tepung koro kratok termodifikasi P0 (kontrol, 100% terigu);