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Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs
Article first published online: 26 AUG 2006
DOI: 10.1111/j.1365-2621.1995.tb06260.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Additional Information
How to Cite
ZUNIN, P., EVANGELISTI, F., CABONI, M. F., PENAZZI, G., LERCKER, G. and TISCORNIA, E. (1995), Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs. Journal of Food Science, 60: 913–915. doi: 10.1111/j.1365-2621.1995.tb06260.x
Publication History
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- MS received 9/30/94; revised 5/10/95; accepted 5/19/95
- Abstract
- References
- Cited By
Keywords:
- eggs;
- cholesterol;
- oxidation;
- biscuits;
- snacks
ABSTRACT
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.