Effect of the processing and storage conditions on lipid deterioration and organoleptic properties of baklava

摘要

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.