Abstract
We conducted a study to select a suitable natural antioxidant from tocopherol, rosemary extract, and green tea extract to be added to commercially-available palm oil to extend the shelf life of non-dairy cream. The green tea extract (400 ppm added) was the most effective of the 3 antioxidants added to the palm oil, increasing OSI time by a factor of 2.3. By examining the correlation coefficients among parameters for storage period, the sensory score indicated that the non-dairy cream was suitable. The shelf life of the TE (green tea extract, 400 ppm) and TEA (TE plus 0.002% ascorbic acid) oils was extended to 24% and 51% more than that of the control at 25℃, respectively. At 20℃, the shelf life of the TE oil was 2.5 months and that of the TEA oil was 5.5 months, increases of 28% and 62.5%, respectively, over the control.
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