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Antioxidants in Bakery Products:A Review

Nanditha, B. and Prabhasankar, P. (2009) Antioxidants in Bakery Products:A Review. Critical Reviews in Food Science and Nutrition, 49. pp. 1-27.

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Abstract

Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as α-tocopherol, β-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth.

Item Type: Article
Uncontrolled Keywords: antioxidants, bakery, lipid oxidation, vitamins, food processing
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 05:02
Last Modified: 08 Jun 2009 05:02
URI: http://ir.cftri.com/id/eprint/9010

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