OXIDATIVE STABILITY OF HYDROGENATED MENHADEN OIL SHORTENING BLENDS INCOOKIES, CRACKERS, AND SNACKS

Authors
CHAPMAN KW SAGI I REGENSTEIN JM BIMBO T CROWTHER JB STAUFFER CE
Citation
Kw. Chapman et al., OXIDATIVE STABILITY OF HYDROGENATED MENHADEN OIL SHORTENING BLENDS INCOOKIES, CRACKERS, AND SNACKS, Journal of the American Oil Chemists' Society, 73(2), 1996, pp. 167-172
Citations number
23
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Journal of the American Oil Chemists' Society → ACNP
ISSN journal
0003021X
Volume
73
Issue
2
Year of publication
1996
Pages
167 - 172
Database
ISI
SICI code
0003-021X(1996)73:2<167:OSOHMO>2.0.ZU;2-4
Abstract
The oxidative stability of partially hydrogenated menhaden fish oil (P HMO) shortening/canola oil blends with added antioxidant tertiary buty lhydroquinone (TBHQ) and various blended partially hydrogenated vegeta ble oil (PHVO) shortenings without antioxidant in aged cookies and cra ckers was analyzed by anisidine value (AV), peroxide value (PV), and T otox value. The results showed no significant differences (P < 0.05) f or ev, 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.