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