Effects of Tocopherols on Qualitative Stability of Cookies and Influence of Powdered Milk and Egg

Abstract

Stabilities and antioxidant effects of α and δ-tocopherol (Toc) in cookies were investigated. (1) Both α and δ-Toc were decomposed by ca 20% during the baking process of cookies. The loss of α-Toc in cookies during the storage at 25-60°C was consid erably greater than that of δ-Toc, but the losses ofα-or δ-Toc were reduced with an increase in amounts of added whole milk powder or egg. (2) In the case of the cookies added α-Toc, peroxide value (PV) of lipid fraction was relatively high just after the baking. However that value decreased with an increase in added amounts of whole milk powder or egg. Then, the addition of whole milk powder or egg protected against oxidative degradation of lipids in cookies. (3) δ-Toc showed a remarkable effect on the cookies toward oxidation. PV of lipid fraction in the cookies was 0 just after baking, and only about 1.0 even after the storage at 40°C for 5 months.