Effect of packaging on the lipid oxidation storage stability of dehydrated pinto beans
1994
Hartman, T.G. | Karmas, K. | Salinas, J.P. | Ruiz, R. | Lech, J. | Rosen, R.T.
This investigation studied the development of lipid oxidation flavors in precooked dehydrated pinto beans stored in different packaging environments. The total lipid content and the fatty acid composition of the beans were determined. The volatile flavor constituents of a commercial product were also characterized. To simulate various packaging environments the precooked, dehydrated beans were stored for up to six months under the following conditions: 1) exposed to air, 2) exposed to air with added butylated hydroxytoluene (BHT), 3) under nitrogen headspace and 4) under nitrogen headspace with added BHT. Throughout the storage stability study, samples were periodically monitored for the presence of hexanal and other oxidative decomposition products. This was accomplished using purge & trap - thermal desorption gas chromatography - mass spectrometry methodology. The oxidative stability of the product as influenced by the various storage conditions (in decreasing order of oxidation) was found to be air greater than or equal to air with BHT > nitrogen greater than or equal to nitrogen with BHT.
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