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The effect of shortening stability on commercially produced army ration biscuits. II. Development of oxidation during storage
Author(s) -
Stevens Harold H.,
Thompson John B.
Publication year - 1948
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02593287
Subject(s) - food science , mathematics , chemistry , materials science
Summary The comparative rates of oxidation of the shortening in 22 lots of biscuits held under three different conditions of packaging at two different storage temperatures have been discussed. Relating stability tests to storage tests is practically impossible considering the numerous conditions of storage which might be encountered. Accelerated tests, however, are valuable for comparative purposes. Considering only the development of “rancidity”, a 100‐hour shortening appears to be adequate protection up to 12 months of storage at a maximum temperature of 100 o F. for either Type I or Type IV Army ration biscuits when stored in either sealed cans or adequate breather‐type containers. The poor storage life of Army ration biscuits, packaged in fiberboard containers, was shown to be due primarily to the nature of the packaging material. Insofar as Army ration biscuits are concerned, the addition of N.D.G.A. to lard does not result in a significant increase in biscuit stability.