The Effect of Soybean Oil Shortening and Cottonseed Oil Shortening on the Shelf Life of Crackers
ARMY NATICK LABS MA FOOD LAB
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The effect of hydrogenated soybean oil and cottonseed oil on the rate of development of oxidation of canned ration crackers under prolonged storage at elevated temperatures was investigated. Chemical analyses indicated that the peroxide value and oxygen uptake in the crackers made with soybean oil increased at a higher rate than in those made with cottonseed oil. The profile panel results indicated that crackers prepared with both shortenings were stable for 24 months at 40 deg F or 70 deg F. However, upon storage at 100 deg F or 120 deg F, inappropriate notes such as oxidized oil were detected in soybean oil crackers at an earlier stage than in the cottonseed oil crackers. In addition, the intensity of these inappropriate notes increased at a higher rate in the soybean oil crackers as storage time progressed.
- Food, Food Service and Nutrition