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vol. 18, nr. 1 (2011)
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Hydrolytic and oxidative changes occurring in the lipid fraction during baking and storage of sponge-fat products
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Magdalena Maszewska, , Anna Żbikowska, Katarzyna Matysiak
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Department of Food Technology, Faculty of Food Science Warsaw University of Life Science – SGGW (WULSSGGW) 02-787 Warszawa, Nowoursynowska 166 |
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vol. 18 (2011), nr. 1,
pp. 111-120
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abstract:
The aim of this study was to examine the effect of baking and storage conditions on chemical quality of the lipid fraction of sponge-fat products. It was found that the baking temperature (185ºC) and storage conditions (temperature 23ºC in parchment paper, no light) of sponge-fat caused a significant increase in the quantities of primary products of hydrolysis and oxidation of fat. Palm oil, containing natural antioxidant (β-Carotene), was characterised by the highest resistance to oxidative changes produced during the baking of sponge-fat cakes. Throughout the three-month storage there was a continuous and steady increase in the peroxide value, regardless of the type of fatty additive. In the case of hydrolytic changes, in all variants, after the third month a decline was observed in the increase of the acid value.
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keywords:
sponge-fat products, palm olein, hydrogenated canola oil
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original in:
Polish
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