Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

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dc.authoridTuncel, Necati Baris/0000-0001-9885-5063
dc.authoridTunçel, Bilge/0000-0002-6856-0384
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidTuncel, Necati Baris/AAG-4333-2019
dc.authorwosidtasan, murat/ABA-3434-2020
dc.authorwosidTunçel, Bilge/ABH-1751-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorTasan, M
dc.contributor.authorTuncel, B
dc.date.accessioned2024-06-12T11:01:48Z
dc.date.available2024-06-12T11:01:48Z
dc.date.issued2000
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe effects of microwave and conventional baking on the fatty acid and trans fatty acid compositions of puff pastries, which contain high amounts of hydrogenated fat, were investigated. In addition, free fatty acids, peroxide value, and induction time for oxidative stability by the Rancimat method have been compared for microwave- and conventionally baked puff pastries. The data indicate there were considerable changes in acidity, peroxide value, and Rancimat induction time in both microwave- and conventionally baked samples. Although the content of saturated fatty acid such as palmitic and stearic and the ratio of saturated to unsaturated fatty acids did not change significantly, an apparent increase was determined in trans oleic acid levels by both baking methods. In addition, a significant decrease in linoleic acid content of the samples was found by microwave baking.en_US
dc.identifier.doi10.1007/s11746-000-0086-5
dc.identifier.endpage545en_US
dc.identifier.issn0003-021X
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-0033741570en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage543en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-000-0086-5
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21032
dc.identifier.volume77en_US
dc.identifier.wosWOS:000087004800013en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAmer Oil Chemists Soc A O C S Pressen_US
dc.relation.ispartofJournal Of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectMicrowave Bakingen_US
dc.subjectPuff Pastryen_US
dc.subjectRancimat Induction Timeen_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectTransen_US
dc.subjectIsomersen_US
dc.subjectOilsen_US
dc.titleEffects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastryen_US
dc.typeArticleen_US

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