Cholesterol oxidation in baked foods containing fresh and powdered eggs

The oxidation of cholesterol in commercial sweet baked foods and in laboratory baked biscuits was studied. All these foods contained both fresh and powdered eggs. 7-ketocholesterol was used as the index. Using powdered eggs resulted in higher 7-ketocholesterol and cholesterol with greater oxidative instability. These results are of importance when using eggs in sweet baked goods to be consumed by children.