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

Authors

  • N. G. ALMEIDA-DOMINGUEZ,

    1. The authors are with the Division of Nutrition & Food Science, Centro de Investigación en Alimentaciún y Desarrollo, A.C., P.O. Box 1735, Hermosillo, Sonora. México.
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  • I. HIGUERA-CIAPARA,

    1. The authors are with the Division of Nutrition & Food Science, Centro de Investigación en Alimentaciún y Desarrollo, A.C., P.O. Box 1735, Hermosillo, Sonora. México.
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  • F. M. GOYCOOLEA,

    1. The authors are with the Division of Nutrition & Food Science, Centro de Investigación en Alimentaciún y Desarrollo, A.C., P.O. Box 1735, Hermosillo, Sonora. México.
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  • M. E. VALENCIA

    1. The authors are with the Division of Nutrition & Food Science, Centro de Investigación en Alimentaciún y Desarrollo, A.C., P.O. Box 1735, Hermosillo, Sonora. México.
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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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