Abstract
AbstractThe 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.