Changes in oxidative stability of selected bakery products during shelf life

Food Science and Technology Research

Volumn 10, Issue 4, 2004, Pages 464-468

  Daglioglu, Orhan ^a   Tasan, Murat ^a   Gecgel, Umit ^a   Daglioglu, Figen ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Bakery foods; Fatty acids; Oxidatif stability; Shelf life

Indexed keywords

EID: 77949369993     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.464     Document Type: Article

References (19)

1. Addis, B. P, (1986). Occurrence of lipid oxidation products in foods. Food Chem. Toxicol., 24, 1021-1030.
2. Anonymous. (1991). Biscuit Standard. Standard No, 2382, Turkish Standardization Institute, Ankara (in Turkish).
3. Anwar, F., Bhanger, M. I. and Kazi, T. G. (2003). Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats. J. Am. Oil Chem. Soc., 80, 151-155.
4. AOAC (1992). Official Methods and Recommended Practices of the American Oil Chemists' Society revised 1969, re-approved 1989 updated, Method, Ce 2-66, Champaign.
5. Baljit, S. G., Sandra, D. D. and Suresh, S. N. (2002). Lipid shortenings: a review. Food Res. Int., 35, 1015-1048.
6. Crapiste, G. H., Brevedan, M. I. V. and Carelli, A. A. (1999). Oxidation of sunflower oil during storage. J. Am. Oil Chem. Soc., 76, 1437-1443.
7. Daglioglu, O., Tasan, M. and Tuncel, B. (2000). Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography. Eur. Food Res. Technol., 211, 41-44.
8. Frega, N., Mozzon, M. and Lercker, G. (1999). Effect of free fatty acids on oxidative stability of vegetable oil. J. Am. Oil Chem. Soc., 76, 325-329.
9. Gordon, H. M. and Mursi, E. (1994). A comparision study of oil stability based on the Rancimat with storage at 20°C. J. Am. Oil Chem. Soc., 71, 649-651.
10. Hasenhuetti, L. G. and Wan, J. P. (1992). Temperature effects on the determination of oxidative stability with the Metrohm Rancimat. J. Am. Oil Chem. Soc., 69, 525-527.
11. Hamilton, R. J. (1987). Varietal differences in fatty acid compositions. In "Recent Advances in Chemistry and Technology of Fats and Oils," cd. by R. J. Hamilton & A. Bhati. Elsevier Science Publishers, London, pp. 109-166.
12. ICC (1982). Standard Methods of the International Association for Cereal Chemistry, Standard No. 136. ICC, Detmold, Germany.
13. IUPAC (1987). International Union for Pure and Applied Chemistry, Standard Methods of Analysis for the Analysis of Oils, Fats and Derivatives, 7th edn., Blackwell Jevent Publishers, Oxford.
14. Laubli, W. M. and Bruttel, A. P. (1986). Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method. J. Am. Oil Chem. Soc., 63, 792-795.
15. Laubli, M. V., Bruttel, P. A. and Schalch, E. (1988). A modern method of determining the oxidative stability of fats and oils. Int. Food Marketing & Technol, 1, 16-18.
16. Manley, D. (1991 ). "Technology of Biscuits, Crackers and Cookies." Second edition, Ellis Horwood, Chichester, pp. 133-153.
17. Matsushita, S. (1990). Oxidation of food. In "Food Packaging," ed. by T. Kadoya. Academic Press, Inc., San Diego, California, pp. 25-43.
18. Pyler, E. J. (1988). "Baking Science & Technology, Volume I." Third edition, Sosland Publishing Company, Kansas, pp. 46-80.
19. Wainwright, B. (1999), Oils and fats for the baking industry. Cereal Foods World, 44, 16-19.