About: 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

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About: 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 Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : covidontheweb.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	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
Creator	Calligaris, Sonia Manzocco, Lara Nicoli, Maria Romano, Giulia
Source	PMC
abstract	In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO(2)/kg(oil)) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO(2)/kg(oil) shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.
has issue date	2020-06-05(xsd:dateTime)
bibo:doi	10.3390/foods9060749
bibo:pmid	32517073
has license	cc-by
sha1sum (hex)	fe093bf9efd7bfdedcff470fea6cffa88bc156e7
schema:url	https://doi.org/10.3390/foods9060749
resource representing a document's title	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
has PubMed Central identifier	PMC7353518
has PubMed identifier	32517073
schema:publication	Foods
resource representing a document's body	covid:fe093bf9efd7bfdedcff470fea6cffa88bc156e7#body_text
is schema:about of	named entity 'PVs' named entity 'oil' named entity 'cracker' named entity 'predictive model' named entity 'cracker' named entity 'critical' named entity 'Relevant' named entity 'Case Study' named entity 'OXIDATIVE' named entity 'IMPACT' named entity 'QUALITY' named entity '20%' named entity 'INFLUENCE' named entity 'PACKED' named entity 'RATES' named entity 'PREDICTIVE MODEL' named entity 'SHORTENS' named entity 'BASED' named entity 'BUT' named entity 'FOODS' named entity 'ANALYZED' named entity 'discriminated' named entity 'crackers' named entity 'stability' named entity 'crackers' named entity 'impact' named entity 'influence' named entity 'These' named entity 'commonly' named entity 'aim' named entity 'oxidative' named entity 'Oxidation' named entity 'oxidation' named entity 'cracker' named entity 'peroxide' named entity 'Rancid' named entity 'rancid' named entity 'oxidation' named entity 'cracker' named entity 'Bakery Products' named entity 'Low-Moisture' named entity 'leavened' named entity 'Activation energy' named entity 'oxidation' named entity 'aldehydes' named entity 'Sunflower oil' named entity 'anhydrous' named entity 'hexanal' named entity 'lipids' named entity 'Electrolux' named entity 'lipid' named entity 'oxidation' named entity 'rancid' named entity 'Darmstadt' named entity 'oxidation' named entity 'hydrochloric acid' named entity 'oxidation' named entity 'Microsoft Excel' named entity 'shelf life' named entity 'rancid' named entity 'ketones' named entity 'rancid' named entity 'regression analysis' named entity '1, 2' named entity 'shelf life' named entity 'yeast' named entity 'peroxide' named entity 'peroxide' named entity 'storage temperatures' named entity 'rancid' named entity 'oxidation' named entity 'aluminum' named entity 'shelf life' named entity 'low-moisture' named entity 'salt' named entity 'lipid' named entity 'peroxide' named entity '1-butanol'

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