Changes in oxidative stability of selected bakery products during shelf life

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dc.authoridGecgel, Umit/0000-0002-7092-5899;
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorTasan, M
dc.contributor.authorGecgel, U
dc.contributor.authorDaglioglu, F
dc.date.accessioned2024-06-12T10:54:10Z
dc.date.available2024-06-12T10:54:10Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3136/fstr.10.464
dc.identifier.endpage468en_US
dc.identifier.issn1344-6606
dc.identifier.issn1881-3984
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-77949369993en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage464en_US
dc.identifier.urihttps://doi.org/10.3136/fstr.10.464
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18954
dc.identifier.volume10en_US
dc.identifier.wosWOS:000234485300019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJapanese Soc Food Sci & Technologyen_US
dc.relation.ispartofFood Science And Technology Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBakery Foodsen_US
dc.subjectOxidatif Stabilityen_US
dc.subjectShelf Lifeen_US
dc.subjectFatty Acidsen_US
dc.subjectFatty-Acidsen_US
dc.subjectRancimaten_US
dc.subjectOilsen_US
dc.titleChanges in oxidative stability of selected bakery products during shelf lifeen_US
dc.typeArticleen_US

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