Effects of microwave and conventional baking on the oxidative stability and fatty acid composition of puff pastry

Article

Abstract

The effects of microwave and conventional baking on the fatty acid and trans fatty acid compositions of puff pastries, which contain high amounts of hydrogenated fat, were investigated. In addition, free fatty acids, peroxide value, and induction time for oxidative stability by the Rancimat method have been compared for microwave- and conventionally baked puff pastries. The data indicate there were considerable changes in acidity, peroxide value, and Rancimat induction time in both microwave- and conventionally baked samples. Although the content of saturated fatty acid such as palmitic and stearic and the ratio of saturated to unsaturated fatty acids did not change significantly, an apparent increase was determined in trans oleic acid levels by both baking methods. In addition, a significant decrease in linoleic acid content of the samples was found by microwave baking.

Key Words

Fatty acid composition microwave baking puff pastry Rancimat induction time trans fatty acids 

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Copyright information

© AOCS Press 2000

Authors and Affiliations

  1. 1.Department of Food EngineeringTrakya University, Tekirdag Agricultural FacultyTekirdagTurkey

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