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The evaluation of antioxidant effect of oregano on lipid oxidation of a bakery product.

【摘要】Shortbread is a type of popular bakery product. However, it usually contains a highly saturated fat for the lipid ingredient. Frequent consumption of saturated fat may contribute to a series of chronic diseases, such as obesity, diabetes, high blood lipid, and heart disease, which seriously undermine human health.;Grapeseed oil contains a high content of polyunsaturated fat. However, it is susceptible to oxidation, which has a negative impact on food quality and economic benefit. For this reason, antioxidants play an important role in preserving food products with unsaturated fat. Oregano may be an effective natural antioxidant that may be considered to be safe as a food additive.;In this study, grapeseed oil was used to replace butter in preparing shortbread, and oregano was applied as a natural antioxidant. The three treatments considered were shortbread without antioxidant, shortbread with oregano, and shortbread with butylated hydroxyanisole. A subjective evaluation was conducted using six semi-trained volunteers. An objective evaluation was obtained through Thiobarbituric Acid Reactive Substances Assay (TBARS) and fatty acid composition analysis.;The results of these studies indicated that the addition of oregano had effectively inhibited lipid oxidation, reduced off-flavor, stabilized product quality, and extended the shelf life of shortbread. However, further study is recommended to improve the sensory quality of bakery products with oregano. In general, oregano may be useful as a potential natural antioxidant in the bakery industry.

【作者】Yu, Yihua.;

【作者單位】University of Wyoming.;

【授予單位】University of Wyoming.;

【學科】Agriculture, Food Science and Technology.

【學位】M.S.

【年(卷),期】2010(),

【年度】2010

【頁碼】66 p.

【總頁數】66

【原文格式】PDF

【正文語種】eng

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