Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC

被引：32

作者：

Kozlowska, Mariola ^{[1
]}

Zbikowska, Anna ^{[2
]}

Gruczynska, Eliza ^{[1
]}

Zontala, Katarzyna ^{[3
]}

Poltorak, Andrzej ^{[3
]}

机构：

[1] Warsaw Univ Life Sci WULS SGGW, Fac Food Sci, Dept Chem, PL-02776 Warsaw, Poland

[2] Warsaw Univ Life Sci WULS SGGW, Fac Food Sci, Dept Food Technol, PL-02776 Warsaw, Poland

[3] Warsaw Univ Life Sci WULS SGGW, Fac Human Nutr & Consumer Sci, Div Engn Nutr, PL-02776 Warsaw, Poland

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2014年 / 118卷 / 03期

关键词：

Cookies; Spice extracts; Oxidative stability; DSC; ANTIOXIDANT ACTIVITY; ROSMARINUS-OFFICINALIS; SOYBEAN OIL; ROSEMARY; THYME; DEGRADATION; RESONANCE; RANCIMAT; MARJORAM; OREGANO;

D O I：

10.1007/s10973-014-4058-y

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The addition of natural antioxidants to the bakery products containing fats can extend their shelf life, and it may be more attractive to consumers. In this research, the antioxidant effect of spice extracts and synthetic antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC). The results revealed that addition of spice extracts to the cookies in comparison to cookies without additives reduced the oxidation as evidenced by higher the onset oxidation temperature (t (ON)) of antioxidant-treated samples. Using the Ozawa-Flynn-Wall method, the activation energies (E (a)/kJ mol(-1)) and pre-exponential factors (Z/min(-1)) and then induction times (tau/min) were calculated and also used for evaluation of antioxidants efficiency. After baking, cookies were also subjected to sensory studies and to instrumental measurements of colour changes. Among the samples studied, cookies with 0.02 % of rosemary or 0.2 % thyme extracts showed good sensorial acceptability. Cookies fortified with spice extracts also characterised greater lightness compared to the control sample.

引用

页码：1697 / 1705

页数：9

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