Changes in Oxidative Stability of Selected Bakery Products during Shelf Life

Autor:	Umit Gecgel, Murat Tasan, Orhan Daglioglu, Figen Daglioglu
Rok vydání:	2004
Předmět:	Marketing Chemistry General Chemical Engineering Oxidative phosphorylation Fruit cake Shelf life Industrial and Manufacturing Engineering food.food food Food science Fatty acid composition Peroxide value Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 10:464-468
ISSN:	1881-3984 1344-6606
Popis:	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), and according to the obtained results all samples maintained their oxidative stability throughout shelf life.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f5ccd896296f602f56835cc0863c7c89 https://doi.org/10.3136/fstr.10.464 Zobrazit plný text záznamu