[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of shortening consistency and added antioxidants on the keeping quality of biscuits.

Sahasrabudhe, M. R. and Bhatia, D. S. and Subrahmanyan, V. (1953) Effect of shortening consistency and added antioxidants on the keeping quality of biscuits. Journal of Scientific and Industrial Research, 13B. pp. 521-524.

[img] PDF
Journal_of_Scientific_and_Industrial_Research_1953_13B_7_521-524.pdf - Published Version
Restricted to Registered users only

Download (498kB)

Abstract

The "free oil" content in biscuits is one of the causes of spoilage in biscuits. The keeping quality of biscuits can be improved by keeping down the "free oil" content by incorporating a shortening of higher melting point ( 41°C.) in the bake. The shelf life of biscuits can be further increased by incorporating in the bake a mixture of antioxidants consisting of butylated hydroxy anisole, propyl gallate, lecithin and citric acid. The " free oil " content of a product depends, apart from other factors, on the melting point of the fat used. In the present investigation, the effect of the melting point ( consistency ) on the keeping quality of biscuits and the " carry through " properties of butylated hydroxy anisole (BHA) alone and in combination with propyl gallate and citric acid have been studied.

Item Type: Article
Uncontrolled Keywords: shelf life, biscuits, antioxidants, melting point
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 09:52
Last Modified: 14 Aug 2012 09:52
URI: http://ir.cftri.com/id/eprint/4002

Actions (login required)

View Item View Item