Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials and Chemicals
2.2. Preparation of Sunflower Oil with Different Oxidation Levels
2.3. Cracker preparation
2.4. Cracker Storage
2.5. Analytical Determinations
2.5.1. Moisture
2.5.2. Color
2.5.3. Peroxide Value
2.5.4. Rancid Odor
2.5.5. Kinetics Data Analysis
2.5.6. Shelf Life Computation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Effect of Oil Oxidation Level on Quality of Freshly Prepared Crackers
3.2. Identification of the Quality Indicator for Cracker Shelf Life Assessment
3.3. Development of a Model Predicting Cracker Shelf Life as a Function of Oil Oxidation Status
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Oil | Cracker | ||||
---|---|---|---|---|---|
Oil PV (mEqO2/kgoil) | Moisture (% p/p) | Hue Angle (tg−1 (b*/a*)) | PV (mEqO2/kgoil) | Intensity of Rancid Odor | |
Low | 5.06 ± 0.21 | 2.40 ± 0.63 a | 107.00 ± 1.29 a | 13.86 ± 3.06 b | 4.17 ± 1.08 a |
Intermediate | 11.34 ± 0.63 | 2.45 ± 0.08 a | 108.72 ± 1.06 a | 18.18 ± 1.48 a | 4.10 ± 0.95 a |
High | 25.22 ± 0.48 | 2.39 ± 0.13 a | 106.78 ± 1.63 a | 14.02 ± 1.10 b | 4.72 ± 0.90 a |
Oil PV (mEqO2/kgoil) | Temperature (°C) | k (Rancid Odor Intensity/Day) | Standard Error | R2 |
---|---|---|---|---|
5 | 20 | 0.013 | 0.003 | 0.81 |
40 | 0.040 | 0.003 | 0.98 | |
60 | 0.156 | 0.018 | 0.95 | |
11 | 20 | 0.025 | 0.003 | 0.95 |
40 | 0.067 | 0.003 | 0.99 | |
60 | 0.363 | 0.017 | 0.95 | |
25 | 20 | 0.038 | 0.018 | 0.95 |
40 | 0.136 | 0.017 | 0.95 | |
60 | 0.684 | 0.033 | 0.99 |
Oil PV (mEqO2/kgoil) | ko (Rancid Odor Intensity/Day) | Ea (kJ/mol) | R2 | p |
---|---|---|---|---|
5 | 1.37·107 | 50.82 | 0.99 | 0.06 |
11 | 7.81·107 | 53.53 | 0.96 | 0.12 |
25 | 2.48·108 | 58.53 | 0.99 | 0.06 |
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Manzocco, L.; Romano, G.; Calligaris, S.; Nicoli, M.C. Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers. Foods 2020, 9, 749. https://doi.org/10.3390/foods9060749
Manzocco L, Romano G, Calligaris S, Nicoli MC. Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers. Foods. 2020; 9(6):749. https://doi.org/10.3390/foods9060749
Chicago/Turabian StyleManzocco, Lara, Giulia Romano, Sonia Calligaris, and Maria Cristina Nicoli. 2020. "Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers" Foods 9, no. 6: 749. https://doi.org/10.3390/foods9060749