Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Theses/Dissertations

Food Science

Doctoral Dissertations

2019

Low moisture

Articles 1 - 1 of 1

Full-Text Articles in Life Sciences

Strategies To Increase Lipid Oxidative Stability Of A Low Moisture Cracker System, Thanh Vu Mar 2019

Strategies To Increase Lipid Oxidative Stability Of A Low Moisture Cracker System, Thanh Vu

Doctoral Dissertations

The first study focuses on impact of solid fat content (SFC) on lipid oxidation and micro-structure of low moisture crackers. A series of fats were formulated to have varying SFC but the same linoleic acid (18:2) and tocopherol compositions so the fats had similar susceptibility to oxidation. A comparison of the oxidative stability of interesterified soybean oil and a blend of fully hydrogenated soybean fat and soybean oil, the interesterified fat (13.7% SFC at 55 oC) resulted in a more oxidatively stable cracker than the fat blend (17.4% SFC at 55 oC). Similarly in crackers ...