Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks

N. G. ALMEIDA‐DOMINGUEZ; I. HIGUERA‐CIAPARA; F. M. GOYCOOLEA; M. E. VALENCIA

doi:10.1111/j.1365-2621.1992.tb05436.x

Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks

N. G. ALMEIDA‐DOMINGUEZ, I. HIGUERA‐CIAPARA, F. M. GOYCOOLEA, M. E. VALENCIA

Centro de Investigación en Alimentaciún y Desarrollo

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	112-117
Number of pages	6
Journal	Journal of Food Science
Volume	57
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1992.tb05436.x
State	Published - 1 Jan 1992
Externally published	Yes

Keywords

antioxidant
corn
LDPE
packaging
snack

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10.1111/j.1365-2621.1992.tb05436.x

Cite this

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title = "Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks",

abstract = "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.",

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AU - GOYCOOLEA, F. M.

AU - VALENCIA, M. E.

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AB - 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.

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Package, Temperature and TBHQ Effects on Oxidative Deterioration of Corn‐based Snacks

Abstract

Keywords

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