文章基本信息

标题：Effect of Different Egg Products on Lipid Oxidation of Biscuits
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作者：Vito Verardo ; Maria Cristina Messia ; Emanuele Marconi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1714-1723
DOI：10.3390/foods9111714
出版社：MDPI Publishing
摘要：Egg products are one of the main ingredients used in bakery industries, and they contain cholesterol. Cholesterol suffers several chemical changes during the food processes, allowing some potentially toxic compounds called cholesterol oxidized products (COPs). Thus, the aim of this work was to study the evolution of lipid oxidation from eggs to egg products, and to evaluate the influence of egg products on COPs formation in biscuits formulated with them. The results confirmed that spray-drying technology improves the cholesterol oxidation 2.6 times compared to pasteurized eggs. Biscuit samples showed a COPs content that is strictly related to the egg products used. Samples formulated with spray-dried eggs noticed lower amounts of COPs compared to those formulated with pasteurized eggs. It is important to stress that COPs composition was different between the two samples, underlining that the kinetic of COPs formation is dependent on the type of egg products.
关键词：eggs; biscuits; cholesterol oxides (COPs); peroxide value (PV); oxidized fatty acids (OFA)