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AB 201-320
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| AB-237 |
Determination of the oxidative stability of cereals, cookies and biscuits |
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Determination of the oxidative stability of cereals, cookies and biscuits
It is normally very difficult to determine the stability of foods containing lipids. While lipid extracts can be investigated chemically and using instruments (diene conjugation, peroxide number, hexanal content), lipids bound to carbohydrates and proteins are not detected. The Rancimat method described in this Bulletin offers a simple procedure to determine the oxidative stability of cereals, cookies, biscuits, etc.
German:  AB_237_3_d.PDF (192 KB)
English:  AB_237_3_e.PDF (189 KB)
French:  AB_237_3_f.PDF (200 KB)
Industry
Food and Beverages > Candies
Methods
Stability measurements > Oils, fats, food
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