Changes in oxidative stability of selected bakery products during shelf life
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Japanese Soc Food Sci & Technology
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this research, selected bakery products that contain high amount of fat (> 10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid composition of the samples including biscuits, crackers, wafer and fruit cake were determined with three months of interval. Free fatty acidity, peroxide value, and Rancimat induction times changed significantly (p < 0.05) in all samples. However, acidity and peroxide values remained under the maximum limits allowed by standarts. Total fat contents ranged from 13.3% (petit beurre) to 27.1% (wafer), and the major fatty acids in the samples were palmitic, stearic, oleic, trans oleic, and linoleic acids. Changes in unsaturated fatty acids which majorly affects the lipid oxidation were insignificant (p > 0.05), and according to the obtained results all samples maintained their oxidative stability throughout shelf life.
Açıklama
Anahtar Kelimeler
Bakery Foods, Oxidatif Stability, Shelf Life, Fatty Acids, Fatty-Acids, Rancimat, Oils
Kaynak
Food Science And Technology Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
10
Sayı
4
