Journal of the American Oil Chemists’ Society

, Volume 73, Issue 2, pp 167–172

Oxidative stability of hydrogenated menhaden oil shortening blends in cookies, crackers, and snacks

  • Kathryn W. Chapman
  • Ifat Sagi
  • Joe M. Regenstein
  • Tony Bimbo
  • Jane B. Crowther
  • Clyde E. Stauffer
Article

DOI: 10.1007/BF02523890

Cite this article as:
Chapman, K.W., Sagi, I., Regenstein, J.M. et al. J Am Oil Chem Soc (1996) 73: 167. doi:10.1007/BF02523890

Abstract

The 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.

Key Words

Anisidine valueantioxidantsfish oilhydrogenatedmenhaden oiloxidative stabilityperoxide valuetertiary butylhydroquinoneTotox value

Copyright information

© AOCS Press 1996

Authors and Affiliations

  • Kathryn W. Chapman
    • 1
  • Ifat Sagi
    • 1
  • Joe M. Regenstein
    • 1
  • Tony Bimbo
    • 2
  • Jane B. Crowther
    • 2
  • Clyde E. Stauffer
    • 3
  1. 1.Department of Food ScienceCornell UniversityIthaca
  2. 2.Zapata Protein Inc.Reedville
  3. 3.Technical Foods ConsultantsCincinnati