:-Effects of Maltitol on Oxidation of Fats in Cookies-
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Effects of maltitol and sucrose on the oxidation of fats in cookies and cream during storage were investigated. In this study, margarine was used as a fat specimen in place of butter. The work has yielded the following results.<BR>1) During storage for 100 days at 30°C, peroxide value (<I>POV</I>), thiobarbituric acid value (<I>TBA</I> value) and acid value (<I>AV</I>) of fats in the cookies packed with polyethylene-film and sealed showed little changes, and there were statistically no significant differences in these values between maltitol and sucrose.<BR>2) During the short storage at room temperature by the window, <I>POV</I> and <I>TBA</I> value of fats in un-packed cookies elevated remarkably. Under these situations, maltitol was superior to sucrose in inhibiting the oxidation of fats.<BR>3) Fatty acid composition of fats in cookies was determined by gas liquid chromatography during the storage under the conditions above mentioned. Fatty acid of C<SUB>18 : 2</SUB> and C<SUB>18 : 3</SUB> of fats extracted from the cookies decreased during the storage. The decrease was small in cookies containing maltitol relative to those containing sucrose.<BR>4) In the case of cream, the maltitol groups tended to show low <I>POV</I> and <I>TBA</I> value of fats relative to the sucrose groups.
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