Abstract
Effects of maltitol and sucrose on the oxidation of fats in cookies and cream during storage were investigated. In this study, margarine was used as a fat specimen in place of butter. The work has yielded the following results.
1) During storage for 100 days at 30°C, peroxide value (POV), thiobarbituric acid value (TBA value) and acid value (AV) of fats in the cookies packed with polyethylene-film and sealed showed little changes, and there were statistically no significant differences in these values between maltitol and sucrose.
2) During the short storage at room temperature by the window, POV and TBA value of fats in un-packed cookies elevated remarkably. Under these situations, maltitol was superior to sucrose in inhibiting the oxidation of fats.
3) Fatty acid composition of fats in cookies was determined by gas liquid chromatography during the storage under the conditions above mentioned. Fatty acid of C18 : 2 and C18 : 3 of fats extracted from the cookies decreased during the storage. The decrease was small in cookies containing maltitol relative to those containing sucrose.
4) In the case of cream, the maltitol groups tended to show low POV and TBA value of fats relative to the sucrose groups.
