Effects of Different Oils and Antioxidants on Oxidative Deterioration of Toughened Biscuits
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this paper, the effects of different oils and antioxidants on the oxidative deterioration at 65 ℃ of toughened biscuits were studied. The rate of oxidative deterioration of the biscuits was determined through analyzing the changes in acid value, peroxide value, water content and sensory scores of biscuits at 65 ℃. It was found that when the butter was added to biscuits, the changes in the four indices were slower with a shelf life of 54 days at 65 ℃, whereas, the changes in the four indices were faster upon the addition of soybean oil with a shelf life of 48 days at 65 ℃. It seemed that addition of oil with a high saturated fatty acid content led to a lower oxidation rate, slower oxidation in biscuit and thus a longer shelf life; adding oil with a high unsaturated fatty acid content caused a higher oxidation rate, faster oxidation in biscuit and consequently shorter shelf life. All the tested antioxidants exhibited anti-oxidant effects: TBHQ was the best antioxidant among the synthetic antioxidants, whilst tea polyphenols were most powerful among the natural antioxidants. The combined use of 0.010% TBHQ and 0.020% tea polyphenols in biscuit making led to the greatest antioxidative effect with the slowest oxidation in biscuits and a shelf life of 60 days at 65 ℃. Therefore, different oils and antioxidants exerted impacts on the oxidative deterioration of biscuits. This study provides indicative information for extending the shelf life of biscuits.
