Producción CyT
The role of lipid oxidation on biscuit texture during storage
Articulo
Fecha:
2014Editorial y Lugar de Edición:
Wiley Blackwell Publishing, IncRevista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49 (pp. 1925-1931) Wiley Blackwell Publishing, IncResumen
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?1 of oil, at 166 days of storage. Values of malonaldehyde were between 5.2 and 15.8 nmol g?1 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.Palabras Clave
mathematical modellipid oxidationlipidwater absorptionBiscuit texturestorage time