Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India

• Published in: Scientific reports Vol. 13; no. 1; pp. 21791 - 11
• Main Authors: Kaur, Prabhjot, Choudhary, Monika, Sharma, Sanjula
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 08.12.2023; Nature Publishing Group; Nature Portfolio
• Subjects: 631/45; 692/700; Bakeries; Bakery products; Biscuits; Fatty acid composition; Fatty acids; Humanities and Social Sciences; multidisciplinary; Palmitic acid; Science; Science (multidisciplinary); India

India has occupied third position in biscuit manufacturing with an average production of 1.95 million tonnes. The major ingredients in biscuit manufacturing are refined wheat flour, sugar and fat. Fat to be used must be chosen carefully as it affects quality of final product in terms of fatty acid c...