Utilization of the Natural Antioxidants for the Anti-peroxidation of Almond Cracker

아몬드 크래커의 과산화 억제에 있어서 천연 항산화제의 활용

  • Published : 2003.02.01


This research was aimed to evaluate the inhibition of oxidative changes of almond crackers by natural antioxidants (tocopherol, rosemary, and tea polyphenol). Almond crackers stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated with peroxide value, sensory and kinetic parameters. Results revealed that the antioxidative activity of rosemary was highy effective in inhibiting lipid oxidation at $25^{\circ}C$ and tea Polyphenol highly effective at 35$^{\circ}C$. Sensory evaluation indicated that the properties of odor and taste of almond crackers tended to positive effect with the addition of rosemary and tea polyphenol. Kinetic study in lipid oxidation showed the first order reaction at $25^{\circ}C$ and the zero order reaction at 35$^{\circ}C$. It was found that the kinetic parameter of oxidation reaction predicted for the shelf-life of almond cracker.


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