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Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants
Author(s) -
Hix D. K.,
Klopfenstein C. F.,
Walker C. E.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.3.281
Subject(s) - chemistry , butylated hydroxyanisole , ferulic acid , food science , sodium ascorbate , ascorbyl palmitate , sugar , tocopherol , antioxidant , chromatography , ascorbic acid , organic chemistry , vitamin e
The antioxidant compounds, ascorbate (ascorbyl‐2‐phosphate), α‐tocopherol, a combination of ascorbate and α‐tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar‐snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas‐liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugarsnap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.