The role of lipid oxidation on biscuit texture during storage

Abstract

The role of lipid oxidation and humidity absorption on the shelf life of biscuits was analysed. Biscuits with low lipid and sugar content were prepared employing different oils, and texture changes that biscuits experience during storage were studied. Water activity, peroxide value, malonaldehyde content and colour were also determined at different storage times. The maximum peroxide level was between 1 and 1.5 mmol kg À1 of oil, at 166 days of storage. Values of malonaldehyde were between 5.2 and 15.8 nmol g À1 of dry sample. Water activity and peroxide value influence the biscuit texture (P ≤ 0.05). To study the effects of both factors simultaneously, a mathematical model was adjusted to the data. Results indicate that an increase in the peroxide level, even at low level of lipid oxidation, increases Young's modulus and leads to a harder biscuit, while the humidity absorption lowers the fracture stress and Young's modulus.

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

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Cold plasma: A new technology to modify wheat flour functionality

“…In addition to stabilisation treatments, a range of other approaches have been trialled to improve wheat flour functionality via changes in the chemical composition; for example oxidising agents (chlorination, KIO 3 , KBrO 3 and ascorbic acid) or oxidising enzymes (e.g. lipoxygenase) have been shown to modify wheat flour ( Patrignani, Conforti, & Lupano, 2014 ) although they are not always approved for use in all food systems.…”

Development of low phenylalanine flour for phenylketonuric patient

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