Search for Author, Title, Keyword
Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract
 
More details
Hide details
Publication date: 2016-06-30
 
Pol. J. Food Nutr. Sci. 2016;66(2):77–84
 
KEYWORDS
ABSTRACT
Effect of incorporation of different content of chokeberry polyphenols extract (CPE) on the oxidative stability of lipid fraction of cookies were determined. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV) and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS) lipid oxidation products and fatty acids profile were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterized by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies respectively). The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34%) applies to mainly α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE in butter cookies stored for 9 weeks. Content of 1000 mg CPE into cookies resulted in significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour.
 
CITATIONS (14):
1.
Oxidative stability of direct‐expanded chickpea–sorghum snacks
Esayas Bekele, Matthew Nosworthy, Carol Henry, Phyllis Shand, Robert Tyler
Food Science & Nutrition
 
2.
Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality
Kay Hnin, Min Zhang, Sakamon Devahastin, Bin Wang
Food and Bioprocess Technology
 
3.
Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits
Agata Antoniewska, Jaroslawa Rutkowska, Montserrat Pineda
Food Chemistry
 
4.
Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions
Denisa Duta, Alina Culetu, Gabriela Mohan
Journal of Food Science and Technology
 
5.
Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol
Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski
Antioxidants
 
6.
Protective polysaccharide extracts from sporophyll of Undaria pinnatifida to improve cookie quality
Hao Sun, Dongmei Li, Di Jiang, Xiufang Dong, Chenxu Yu, Hang Qi
Journal of Food Measurement and Characterization
 
7.
Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine
Muhammad Nadeem, Muhammad Imran, Imran Taj, Muhammad Ajmal, Muhammad Junaid
Lipids in Health and Disease
 
8.
Vaccinium meridionaleSwartz extracts and their addition in beef burgers as antioxidant ingredient
Alexis López-Padilla, Diana Martín, Bermejo Villanueva, Laura Jaime, Alejandro Ruiz-Rodriguez, Flórez Restrepo, Barrios Rivero, Tiziana Fornari
Journal of the Science of Food and Agriculture
 
9.
Development of nutritional properties in cookies with the incorporation of different levels of rose flower powder by microwave-vacuum drying
Kay Hnin, Min Zhang, Bin Wang
Drying Technology
 
10.
Bailey's Industrial Oil and Fat Products
Anna Żbikowska, Małgorzata Kowalska, Clyde Stauffer
 
11.
Application of Astaxanthin and its Lipid Stability in Bakery Product
Bayan AL-Tarifi, Azizah Mahmood, Suvik Assaw, Sheikh I.
Current Research in Nutrition and Food Science Journal
 
12.
Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods
Joanna Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Andrzej Bryś, Rita Brzezińska, Karolina Dolatowska-Żebrowska, Małgorzata Ziarno, Marko Obranović, Dubravka Škevin
Applied Sciences
 
13.
Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder
Maarten Baele, An Vermeulen, Dimitri Adons, Roos Peeters, Angelique Vandemoortele, Frank Devlieghere, Meulenaer De, Peter Ragaert
Packaging Technology and Science
 
14.
Phytochemical profiles of lemon verbena ( Lippia citriodora H.B.K.) and its potential application to cookie enrichment
Sourki Hematian, Askar Ghani, Farzaneh Kiani, Azar Alipour
Food Science & Nutrition
 
eISSN:2083-6007
ISSN:1230-0322