1991 Volume 38 Issue 10 Pages 910-914
The effects of palatinose, fructo-oligosaccharides, coupling sugar, linear gluco-oligosaccharides, branched gluco-oligosaccharides, maltitol, hydrogenated linear gluco-oligo- saccharides and lactulose on the stability of oils in cookies containing δ-tocopherol (δ-Toc) were investigated. The stability was evaluated by the changes of peroxide value (PV) of the oil fraction after baking and storage at 40°C. PV of oils in cookies blended with palatinose, maltitol and lactulose remained low after baking and storage for 7 months. On the other hand, PV of those blended with fructo-oligosaccharides, coupling sugar, linear gluco-oligosaccharides, blanched gluco-oligosaccharides and hydrogenated linear gluco-oligosaccharides remained low just after baking but rapidly rose after 4 months storage. The addition of δ-Toc was effective for prevention of deterioration of oils in the cookies blended with fructo-oligosaccharides, coupling sugar, linear gluco-oligosaccharide, branched gluco-oligosaccharides and hydrogenated linear gluco-oligosaccharides.
