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.

中文翻译：

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加工和储存条件对果仁蜜饼脂质降解和感官特性的影响

研究了抗氧化剂（BHA）和乳清分离蛋白涂层（WPIc）对果仁蜜饼（BK）脂质降解和感官特性的影响。制备了四批BK。第一批和第二批是对照组和带有WPIc的BK，而第三批和第四批是带有BHA的BK和带有BHA和WPIc的BK（BHA + WPIc）。将样品在纸板箱中分层，收缩包装，分成三个子样品，分别在30、23和8°C下保存4个月。通过水解酸败度（FFA％），过氧化物值（PV），（7-酮胆固醇）和感官特性来监测脂质变质的程度。BHA + WPIc处理显着延缓了FFA％，PV和7-酮胆固醇的发展，并将保质期在23°C下延长至2个月，在8°C下延长至> 4个月。储存时间和温度影响的FFA％，而存储时间会影响PV。在对照和处理样品中，分别在2个月和> 4个月时检测到强烈的异味。