Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
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- 作者：Mercedes Alemá ; na ; Ricard Boua ; b ; Alba Tresb ; Javier Poloc ; Rafael Codonya ; Francesc Guardiolaa ; fguardiola@ub.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：AP ; ascorbyl palmitate ; AUC ; area under the curve ; CAS ; calcium caseinate ; CAS 1 ; 1 ; co-spray-dried heme iron ingredient with calcium caseinate in 1 ; 1 ratio ; CHP eq. ; cumene hydroperoxide equivalents ; CIE ; Commission International de L&rsquo ; Eclairage ; FA ; fatty acid ; FOX ; ferrous oxidation-xylenol orange ; LHP ; lipid hydroperoxide ; MAXLHP ; maximum lipid hydroperoxide ; MUFA ; monounsaturated fatty acids ; p-AnV ; p-anisidine value ; PUFA ; polyunsaturated fatty acids ; PV ; peroxide value ; SFA ; saturated
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：567-576
- 全文大小：564 K
文摘
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Fortification with heme iron was studied in chocolate sandwich-type cookies.
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Antioxidant addition and heme iron encapsulation were used to minimize oxidation.
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Tocopherol loss and oxidation are reduced by ascorbyl palmitate (AP) addition.
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After 1 year of storage, control and Fe-encapsulated cookies are equally accepted.
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AP plus encapsulation is best at limiting oxidation and maintaining acceptability.
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