Abstract
ABSTRACTThe effects of antioxidant (tert‐butylhydroquinone, propyl gallate, butylated hydroxytoluene, and rosemary) addition, processing treatments, and storage time on the formation of lipid oxidation compounds in spray‐dried bovine plasma protein (BPP) were determined. Lipid oxidation is initiated by spray‐drying; formation of lipid oxidation compounds was highest in BPP processed using a gas‐fired spray‐drier. The most effective antioxidant in inhibiting the formation of hexanal and other lipid oxidation compounds was tert‐butylhydroquinone. Increased spray‐drier residence time and extended storage contributed to increases in lipid oxidation products. Use of effective antioxidants and selection of processing parameters to minimize lipid oxidation reactions can improve the flavor quality of spray‐dried BPP.
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