Abstract
Effect of antioxidant (BHA) and a whey protein isolate coating (WPIc) on lipid deterioration and organoleptic properties of baklava (BK) were investigated. Four batches of BK were prepared; the first and second batches were control and BK with WPIc, while the third and fourth were BK with BHA and BK with BHA and WPIc (BHA + WPIc). The samples were stratified in cardboard boxes, shrink-wrapped, divided into three subsamples and stored at 30, 23 and 8°C for 4 months. The extent of lipid deterioration was monitored by hydrolytic rancidity (FFA%), peroxide value (PV), (7-ketocholesterol), and organoleptic properties. The BHA + WPIc treatment significantly retarded the development of FFA%, PV and 7-ketocholesterol and extended the shelf-life to 2 months at 23°C and >4 months at 8°C. Storage time and temperature affected FFA%, whereas storage time affected PV. Strong off-flavor was detected at 2 months and >4 months in the control and treated samples. Practical applications Baklava is a traditional, sweet bakery product, that is, very popular in the Mediterranean region. This product is rich in fat and nuts and is usually packaged in airtight shrink-wrapped boxes. These boxes are normally kept loosely closed after each consumption session. Therefore, the product can suffer from early loss of package integrity and changes in quality from exposure to atmospheric oxygen. Work was undertaken to evaluate the addition of BHA to BK and application of WPI edible coatings for their effectiveness in retarding development of undesirable reactions in baklava during normal storage and consumer use.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
