Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Aidos, Isabel; Lourenclo, S.; Padt, A. van der; Luten, J. B.; Boom, R.M.

doi:10.1111/j.1365-2621.2002.tb09585.x

Cited by 80 publications

(78 citation statements)

References 29 publications

(20 reference statements)

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“…This was due to the rapid decomposition of hydroperoxides to secondary oxidation products. This phenomenon was also confi rmed by Aidos et al [2002]. The high AV in cookies made with butter may be due to the content of volatile compounds responsible for the buttery fl avor (Figure 2).…”

Section: Sensory Analysis By Expertsmentioning

confidence: 57%

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Białek¹,

Rutkowska²,

Białek³

et al. 2016

Pol. J. Food Nutr. Sci.

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The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. 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 profi le were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised 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%) apply mainly to 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 into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a signifi cant increase in the intensity of astringent taste, acidic taste, off-taste and off-fl avour.

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Section: Sensory Analysis By Expertsmentioning

confidence: 57%

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Białek¹,

Rutkowska²,

Białek³

et al. 2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…This was due to decomposition of hydroperoxides leading to compounds such as alcohols, aldehydes and ketones, i.e., to autoxidative rancidity [22]. As explained by Aidos et al [25], the peroxide increases with time to a maximum level and then decomposes rapidly to secondary products resulting in decreased PV. This phenomenon was confirmed by high AVs in cookies stored for 3 months (Fig.…”

Section: Discussionmentioning

confidence: 99%

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska

Kozłowska

Półtorak

et al. 2018

J Therm Anal Calorim

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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).

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“…The content of primary oxidation products (PV) was low (even after 4-month storage it did not exceed 2 meq O/kg fat) and was 10 times lower than the recommended value for cereals (20 meq O/ kg fat) [Estevez et al, 1995]. The content of secondary oxidation products (AnV) increased negligibly during storage (from 7.51 to 7.82), and even though it did not exceed the permissible value AnV = 8 stipulated for confectionery products [Aidos et al, 2002]. It also needs to be emphasized that the designed product did not contain any preserving agents.…”

Section: Discussionmentioning

confidence: 89%

Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

Białek

Rutkowska²,

Radomska³

2016

Pol. J. Food Nutr. Sci.

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Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Cited by 80 publications

References 29 publications

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children

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