Oxidative stability of hydrogenated menhaden oil shortening blends in cookies,crackers, and snacks |
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| Authors: | Kathryn W Chapman Ifat Sagi Joe M Regenstein Tony Bimbo Jane B Crowther Clyde E Stauffer |
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| Affiliation: | (1) Department of Food Science, Cornell University, 112 Rice Hall, 14853-5601 Ithaca, New York;(2) Zapata Protein Inc., 22539 Reedville, Virginia;(3) Technical Foods Consultants, 45231 Cincinnati, Ohio |
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| Abstract: | The oxidative stability of partially hydrogenated menhaden fish oil (PHMO) shortening/canola oil blends with added antioxidant
tertiary butylhydroquinone (TBHQ) and various blended partially hydrogenated vegetable oil (PHVO) shortenings without antioxidant
in aged cookies and crackers was analyzed by anisidine value (AV), peroxide value (PV), and Totox value. The results showed
no significant differences (P<0.05) for PV, AV, or Totox value between the PHMO shortening containing TBHQ and the PHVO shortening in cookies, crackers,
and deep-fried extruded snacks, except for the AV and Totox value of crackers. |
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| Keywords: | Anisidine value antioxidants fish oil hydrogenated menhaden oil oxidative stability peroxide value tertiary butylhydroquinone Totox value |
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