Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods

Vieira, Samantha

Publication:
Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods

dc.contributor.advisor	Eric A Decker
dc.contributor.advisor	David Julian McClements
dc.contributor.advisor	Amanda Kinchla
dc.contributor.author	Vieira, Samantha
dc.contributor.department	University of Massachusetts Amherst
dc.contributor.department	Food Science
dc.date	2024-03-28T20:24:43.000
dc.date.accessioned	2024-04-26T18:20:39Z
dc.date.available	2024-04-26T18:20:39Z
dc.date.submitted	September
dc.date.submitted	2016
dc.description.abstract	In this study, we determined the effect of nutritive sweeteners at 0 to 0.50 moles/kg on lipid oxidation in a model cookie system. Confocal microscopy using Bodipy 493 as a fat soluble dye showed that the fat formed a continuous phase surrounding the starch granules regardless of sugar type. The impact of glucose concentration on lipid oxidation was monitored by lipid hydroperoxides and headspace hexanal during storage at 55°C. Low concentrations of glucose (0.09) were strong inhibitors. At equal molar concentrations, reducing sugars (glucose and fructose) inhibited lipid oxidation, greater than a two months increase in lag phase compared to the control. Sucrose inhibited lipid oxidation, but to a much lesser extent than reducing sugars. The inhibition of lipid oxidation is potentially due to sugar’s ability to bind water. Additionally, reducing sugars may exhibit this effect due to their ability to act as a hydrogen donor which could inactivate free radicals or due to the production of Maillard reaction products (MRPs). For example, the l-values were lower and b-values were higher for cookies with non-reducing sugars compared to cookies with sucrose indicating that there were more MRPs. The addition of cysteine, sulfites, and ascorbic acid acted as a strong browning inhibitors however cysteine was showed to be antioxidative. When compared to synthetic antioxidants, glucose proved to be a strong natural alternative. These results could be utilized to develop effective means of controlling water activity and extending shelf-life of low moisture baked goods.
dc.description.degree	Master of Science (M.S.)
dc.identifier.doi	https://doi.org/10.7275/8745794
dc.identifier.orcid	N/A
dc.identifier.uri	https://hdl.handle.net/20.500.14394/33467
dc.relation.url	https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1432&context=masters_theses_2&unstamped=1
dc.source.status	published
dc.subject	lipid
dc.subject	sugar
dc.subject	lipid oxidation
dc.subject	low moisture foods
dc.subject	Food Chemistry
dc.subject	Other Nutrition
dc.title	Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods
dc.type	openaccess
dc.type	article
dc.type	thesis
digcom.contributor.author	isAuthorOfPublication\|email:svayllon@gmail.com\|institution:University of Massachusetts Amherst\|Vieira, Samantha
digcom.identifier	masters_theses_2/451
digcom.identifier.contextkey	8745794
digcom.identifier.submissionpath	masters_theses_2/451
dspace.entity.type	Publication