Oxidation Stability of Breadsticks

In general a food product’s shelf life is influenced by several factors, but particular in fatty foods, it is important to discriminate their resistance against oxidation during storage, since the lipid auto-oxidation causes the development of compounds responsible for the loss of sensorial quality of foods. One of the most important quality alteration of food is due to oxygen absorption by the unsaturated fatty acids, free or esterified. The auto-oxidation of fats is a chemical reaction promoted by oxygen, light, high temperatures, metal traces and, sometimes, enzymes. This application note demonstrates the use of OXITEST in determining the oxidation stability of traditional Italian breadsticks, without the need for preliminary fat separation.