Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods
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 imp...
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| Format: | Others |
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ScholarWorks@UMass Amherst
2016
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| Online Access: | https://scholarworks.umass.edu/masters_theses_2/451 https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1432&context=masters_theses_2 |