date:Dec 06, 2012
Adding natural antioxidants to baked and extruded goods, such as cookies and bars, resulted in a 50 percent reduction in hexanal values compared to the control. Hexanal is a known marker for oxidation and is an indication of the formation of off-flavor and aromas that result in shorter shelf life.
The study was conducted by the global Kalsec analytical, applications and RD team. Their results were confirmed by a Kalsec trained sensory panel, who detected notable taste and aroma advantages in t