ArticleScientific reports2023
Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed, 11 citations in OpenAlex.
- Studying Several Properties of Emulgel Based on κ-Carrageenan and Its Incorporation as Shortening Material in Cookies.Food science & nutrition · 2025Article
- Palmitic acid content in savoury baked goods and modelled trend intake prior and post EU trans-fat regulation.European journal of nutrition · 2025Article
- Low-glycemic index cookies supplemented withFood chemistry: X · 2025Article
- Salty Biscuits Enriched with Fresh and Dried Bee Pollen: Chemical, Technological, and Sensory Characterization.Foods (Basel, Switzerland) · 2025Article
- The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology.Journal of food science · 2024Article
- Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits.International journal of food science · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
India has occupied third position in biscuit manufacturing with an average production of 1.95 million tonnes. The major ingredients in biscuit manufacturing are refined wheat flour, sugar and fat. Fat to be used must be chosen carefully as it affects quality of final product in terms of fatty acid composition and oxidative stability. Therefore, the present work was planned to study fatty acid profile of highly consumed baked products of biscuit family such as biscuits and cookies available in market. The study was carried out to do fatty acid profiling of a range of highly consumed baked products of biscuit family as a primary objective and also, to determine oxidative stability of these products by analysing peroxide value and free fatty acid content. The most commonly consumed packaged and unpackaged bakery products were selected and were bought from the local market of Ludhiana city on the basis of a survey conducted on 200 subjects. The selected products were analysed for fatty acid composition and oxidative stability using standard methods. Fatty acid profiling of 22 bakery products of biscuit family was done. Palmitic acid was the most abundant among all fatty acids in packaged and unpackaged samples. Peroxide value of all the products even after storage period of three months was found below the permissible limits (< 10 meq/kg). Free fatty acids value of all the products also did not cross acceptable level of 0.5 percent. Out of total selected eight brands, six were national and two were international. Amount of palmitic acid was higher in the products belonging to local brands.
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