Cookies were formulated with three levels of soy, oats and fat sources to evaluate the stability and functionality of the polyphenols during high temperature storage, 45–75癈, and 55% humidity. In previous study the oats-soy cookies had 95% acceptances with four points or higher value (0–5 scale). The main objective was to measure the rate of lipid oxidation and the presence of polyphenols as an antioxidant in the cookies during the storage time. Lipid oxidation was evaluated by conjugated dienes acids, peroxide value and p-anasidine index. The amount of polyphenols compound present in each cookie formula was evaluated by the Folin-Ciocalteu method and the antioxidant activity by the TAS total antioxidants method of Randox Laboratory. Each type and concentration of fat was observed to have a different effect in lipid oxidation rate, antioxidant remaining and quality of cookies. The amount and antioxidant activity were lost at higher rate for the fish oil formulas than for shortening. The activityof the polyphenols antioxidants had a first order rate reaction type. The fish oil cookies had lost 90% of its shelf life in the first week compared with 3–4 week of the others cookies formulas.
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