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Cholesterol oxidation in baked foods containing fresh and powdered eggs
- Zunin, P., Evangelisti, F., Caboni, M.F., Penazzi, G., Lercker, G., Tiscornia, E.
- Journal of food science 1995 v.60 no.5 pp. 913-916
- biscuits, baked goods, snacks, eggs, cholesterol, lipid peroxidation, oxides, food storage, storage quality, food composition, ingredients, lipids, baking quality, dough, dried eggs
- The degree of cholesterol oxidation in commercial sweet baked foods (biscuits and snacks) and in laboratory baked biscuits, all containing fresh or powdered eggs, was determined. 7-Ketocholesterol was used as index of cholesterol oxidation and detected by two analytical methods. The analysis of the biscuits showed higher levels of 7-ketocholesterol and a more marked oxidative instability of cholesterol when prepared with powdered eggs. The significant amounts of 7-ketocholesterol found in some samples of commercial biscuits were attributed to the use of powdered eggs. These data are of importance to industries using eggs in sweet baked products which are mainly consumed by children.