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Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes
Author(s) -
Zbikowska Anna,
Rutkowska Jarosława
Publication year - 2011
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-11-10-0171
Subject(s) - chemistry , food science , avena , polyunsaturated fatty acid , lipid oxidation , linoleic acid , warehouse , hydrolysis , composition (language) , fatty acid , botany , antioxidant , biochemistry , linguistics , philosophy , marketing , business , biology
Changes in fats extracted from cookies stored for three or five weeks and containing different levels of oat flakes (10, 20, 30%) were investigated. The fats used for baking differed in fatty acid (FA) composition and contained 17.6–57.6% saturated (SFA), 0.8–46.8% trans FA (TFA), and 0.6–6.6% polyunsaturated FA (PUFA). Oat flakes were steam stabilized and were in the middle of their shelf‐life. Oat flakes contained 9.5% lipids in which linoleic acid (C 18:2 9c 12c) predominated, amounting to 42.7%. Increasing the content of oat flakes and the storage time of cookies resulted in increased values of primary and secondary fat oxidation products. Highest increases in PV values were found in cookies stored for three or five weeks, especially with a high content of oat flakes (30%). Secondary lipid oxidation products measured by AnV values increased with the time of storage. Highest increases in hydrolytic and oxidation products were associated with higher content (6.6%) of PUFA in utilized fats. Regarding the degree of oxidation, it appears safe to add as much as 30% of oat flakes to cookies when the storage time does not exceed three weeks.