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Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks
Author(s) -
ALMEIDADOMINGUEZ N. G.,
HIGUERACIAPARA I.,
GOYCOOLEA F. M.,
VALENCIA M. E.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05436.x
Subject(s) - high density polyethylene , food science , shelf life , chemistry , composite number , polyethylene , corn oil , low density polyethylene , materials science , composite material , organic chemistry
A highly nutritive composite corn‐based snack was packaged in both low and high density polyethylene bags, and a commercial corn snack was packaged in low density polyethylene bags. Frying oil for the composite product contained 0.01% TBHQ antioxidant. Accelerated Shelf Life Test (ASLT) methodology was employed to study products stored at 50% RH and at 40 and 50°C, until they became unacceptable by sensory tests. Autooxidation was the main deteriorative mode and led to rancidity following half‐order kinetics in the composite snack, and zero‐order kinetics in the all‐corn product. Use of TBHQ and HDPE resulted in the highest ratio of shelf life to total cost in the composite snacks.