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Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs
Author(s) -
ZUNIN PAOLA,
EVANGELISTI FILIPPO,
CABONI MARIA FIORENZA,
PENAZZI GIULIA,
LERCKER GIOVANNI,
TISCORNIA ENRICO
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06260.x
Subject(s) - food science , lipid oxidation , cholesterol , chemistry , antioxidant , biochemistry
The degree of cholesterol oxidation in commercial sweet baked foods (biscuits and snacks) and in laboratory baked biscuits, all containing fresh or powdered eggs, was determined. 7‐Ketocholesterol was used as index of cholesterol oxidation and detected by two analytical methods. The analysis of the biscuits showed higher levels of 7‐ketocholesterol and a more marked oxidative instability of cholesterol when prepared with powdered eggs. The significant amounts of 7‐ketocholesterol found in some samples of commercial biscuits were attributed to the use of powdered eggs. These data are of importance to industries using eggs in sweet baked products which are mainly consumed by children.