1990 Volume 37 Issue 1 Pages 39-44
The effects of α-andδ-tocopherol (toc) on deterioration of cookies blended of carrot or spinach were investigated. The stability was evaluated on the basis of changes in peroxide value (PV) of the lipid fraction, color flavor and the levels of β-carotene and chlorophylls after baking and storage at 40°C. PV of the carrot-blended cookie was very low after baking and storage for 8 months. Whereas, PV of the spinach-blended cookie was about 12 just after baking and rapidly rose during 5 month storage. The addition of δ-Toc to cookie dough was effective to prevent deterioration of the cookies blended of carrot or spinach. However, addition of α-Toc resulted in a remarkable increase in PV of both types of cookies. The loss of β-carotene in the cookies blended of carrot or spinach during baking and storage was inhibited by the addition ofδ-Toc, but accelerated by that of α-Toc. Such effects were also observed in the case of chlorophylls in the cookie blended of spinach. Color and flavor of the cookies blended of carrot or spinach were deteriorated during storage. However, the deteriorations were inhibited by addition of δ-Toc, but promoted by that of α-toc.
