An experimental investigation was carried out to evaluate the influence of technological process on the quality of biscuit lipid fraction. For this purpose, the degradation of the lipid fraction of biscuits and that of fats in dough were compared. The fatty acid composition, trans isomers, peroxide value, spectrophotometric constants were determined, as well as the High-Performance Size-Exclusion Chromatography (HPSEC) analysis of polar compounds of the lipid fraction of the examined samples, extracted by Folch method. The obtained results showed that the processing of biscuits gave place to a significant increase of oxidative degradation (about 30%), while it did not influence the trans isomers content.
Influenza del processo tecnologico sulla qualità della frazione lipidica dei biscotti
CAPONIO, Francesco;SUMMO, CARMINE;PASQUALONE, Antonella;
2006-01-01
Abstract
An experimental investigation was carried out to evaluate the influence of technological process on the quality of biscuit lipid fraction. For this purpose, the degradation of the lipid fraction of biscuits and that of fats in dough were compared. The fatty acid composition, trans isomers, peroxide value, spectrophotometric constants were determined, as well as the High-Performance Size-Exclusion Chromatography (HPSEC) analysis of polar compounds of the lipid fraction of the examined samples, extracted by Folch method. The obtained results showed that the processing of biscuits gave place to a significant increase of oxidative degradation (about 30%), while it did not influence the trans isomers content.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
