Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits

Gebreselassie, Etsehiwot; Clifford, Hall

doi:10.1016/b978-1-63067-056-6.00012-4

Cited by 12 publications

(11 citation statements)

References 72 publications

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“…Concentration of headspace volatiles has been used to more directly assess perceptual changes in flavor and to supplement rancidity indicators such as PV, FFA, and CD. 6,9,41 For example, hexanal is frequently detected in tree-nut products subjected to oxidation and is widely considered a good indicator of oxidation. 3,9,41,42 To examine which headspace Compound identity was confirmed with an authentic standard.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…18 It is therefore prudent to perform hedonic analysis of food products to benchmark chemical measures with changes in consumer acceptance. 6 A number of studies have assessed consumer acceptance in relation to chemical measures of rancidity in almonds. 3,[9][10][11]15 Most 3,10,11,15 have focused on the effect of packaging type on consumer acceptance (and chemical markers of oxidation) during storage.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Sweet almonds ( Prunus dulcis ) are considered an excellent source of dietary protein, fiber, and micronutrients such as vitamin E. , Almonds are also high in unsaturated fatty acids (44–61% fat by weight) and low in moisture (less than 10% moisture w/w) and are subject to lipid oxidation and the development of rancidity during storage. − These changes can result in objectionable flavor and loss of nutritive quality. − The two most abundant fatty acids in almonds are oleic acid (18:1, 62–80%) and linoleic acid (18:2, 10–18%) . Unshelled raw almonds have a shelf life of approximately 12 months due to relatively high concentrations of naturally occurring tocopherols (∼24 mg/100 g) .…”

Section: Introductionmentioning

confidence: 99%

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Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

Franklin

Chapman

King

et al. 2017

J. Agric. Food Chem.

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In almonds, there is no standard method for detecting oxidative changes and little data correlating consumer perception with chemical markers of rancidity. To address this, we measured peroxide values (PV), free fatty acid values (FFAs), conjugated dienes, tocopherols, headspace volatiles, and consumer hedonic response in light roasted (LR) and dark roasted (DR) almonds stored under conditions that promote rancidity development over 12 months. Results demonstrate that, although rancidity develops at different rates in LR and DR almonds, consumer liking was not significantly different between LR and DR almonds. Average hedonic ratings of almonds were found to fall below a designated acceptable score of 5 ("neither like nor dislike") by 6 months of storage. This did not correspond with recommended industry rejection standard of PV < 5 mequiv peroxide/kg oil and FFA < 1.5% oleic. FFAs remain well below <1.5% oleic during storage, indicating that FFAs are not a good marker of rancidity in roasted almonds stored in low humidity environments. Regression of consumer liking to concentration of rancidity indicators revealed that selected headspace volatiles, including heptanal, octanal, nonanal, 2-octenal, 2-heptanone, 2-pentylfuran, hexanal, and pentanal, had a better correlation with liking than did nonvolatile indicators.

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Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

Franklin

Chapman

King

et al. 2017

J. Agric. Food Chem.

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“…Kneading of dough incorporates air in the dough which facilitates the process of lipid oxidation in dough. Baking of dough at higher temperature also results in the formation of peroxides in cookies which results in increase in the peroxide value of cookies (Gebreselassie & Clifford, 2016). The rate of formation of peroxides were almost similar in DL and POS.…”

Section: Resultsmentioning

confidence: 99%

Understanding the beneficial effects of using designer lipids in the formulation of cookies

Jadhav

Gogate

Annapure

2022

Food Processing Preservation

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The designer lipids (DL) synthesized using enzymatic acidolysis was used as a potential substitute for palm oil shortening (POS) in cookies. DL showed higher oxidative stability than POS and there was no trans-fat found in the case of DL, offering advantage as compared to significant trans-fat in POS. The unique fatty acid profile of DL containing about 62.9 ± 0.1% caprylic acid and 28.3 ± 0.0% linolenic acid enhanced the nutritional properties of DL and thus the cookies. The DL-based cookies showed higher spread ratio, higher set time, and quick spreadability which are highly desirable.Due to lower aeration properties of DL, the cookies were harder than POS-based cookies. The overall acceptability in terms of sensory attributes evaluated for 28 days was higher for DL-based cookies. The DL proved to be a potential healthy replacement for commonly applied bakery POS having various health issues. Novelty impact statement:• The work presents a novel approach of using designer lipids as a potential replacement to palm oil shortening with an objective to improve the quality and healthy nature.• Detailed evaluation of different textural, physical, and sensory properties as well as oxidative stability has been presented so as to elucidate the beneficial application of designer lipids and associated value addition.

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“…Hidrolisis lemak yang menghasilkan asam lemak bebas diduga karena saat pengadukan terjadi kontak antara lemak, air, dan enzim lipase pada tepung sorgum. Menurut Gebreselassie and Clifford (2016) hidrolisis lemak terhenti ketika suhu mencapai 50 o C karena enzim terinaktivasi. Hasil yang sama juga dikemukakan pada penelitian biskuit santang yang diperkaya dengan santan (Kumolontang, 2015), dan biskuit yang diperkaya dengan flaxseed (Rajiv et al, 2012).…”

Section: B Kadar Asam Lemak Bebasunclassified

Karakteristik Fisikokimia Cookies Dengan Variasi Tepung Sorgum Dan Pati Jagung Serta Variasi Margarin Dan Whey

Rahayu

Mubarok

Istianah

2021

JPA

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Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%.

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Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits

Cited by 12 publications

References 72 publications

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life

Understanding the beneficial effects of using designer lipids in the formulation of cookies

Karakteristik Fisikokimia Cookies Dengan Variasi Tepung Sorgum Dan Pati Jagung Serta Variasi Margarin Dan Whey

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