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Review Article

Natural Antioxidants in Bakery Products

Gogoi Moloya, Assistant Professor, Department of Food Science & Nutrition, College of Community Science, Assam Agricultural University, Jorhat- 785013, Assam, India. , Moloya Gogoi1 , Premila L. Bordoloi2 , Ruma Bhattacharyya3

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International Journal of Food, Nutrition & Dietetics 6(1):p 21-29, January - April 2018. | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6118.3

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Abstract

Most processed foods contain different ingredients that can easily undergo oxidation. While all compounds possess the ability to undergo oxidation, fats present in these foods in general have the greatest tendency to lose electrons. Auto-oxidation of lipids in food triggered by exposure to light, heat, ionizing radiation, metal ions or metallo-protein catalysts can have a deteriorating effect on the food color, flavor, texture, quality, wholesomeness and safety. However, both natural and synthetic antioxidants have long served as preservatives, used to prevent oxidation reactions, which lead to browning, and rancidity in foods. Major sources of naturally occurring antioxidants are fruits, vegetables and whole grains, spices etc. The beneficial properties of these natural antioxidants have been used in different bakery products. Baked products have popularities in the populace because of their availability, ready to eat convenience and having good shelf life. The purpose of this review is to explore the natural antioxidants, their action mechanism and the potentialities of being used in bakery industry.

 

Keywords: Bakery Products; Antioxidants; Natural Antioxidants; Food Sources. 

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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6118.3

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