Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life
The Onternational Food Onformation Service (OFOS) defines snack foods asI: sweet or savory foods eaten to provide light sustenance in a quick and convenient format, eaten between or as an alternative to main meals. Popular types include sandwiches, cereal bars, and potato crisps also known as snacks (Onternational Food Onformation Service, 2009). Snacks have been classified as first, second, and third generation according to the different elaboration techniques available and according to their evolution as time goes by (Huber & Rokey, 1990; Huber, 2001). Third generation snacks (3G), pellets, or intermediate products, are obtained through extrusion or co-extrusion of a blend of cereals and starch (modified and non-modified) (Harper, 1989). The final product is obtained after expansion with hot air, microwaves, oil immersion, or infrared radiation (Harper, 1989; Huber & Rokey, 1990; Maskan & Altan, 2011). Dn the other hand, the shelf life of food products shelf life depends onI: 1. formulation and processing (intrinsic factors); 2. environmental conditions during distribution and storage stages (extrinsic factors); and 3. packaging properties (Robertson, 2012). On previous research it has been reported that pellets shelf life is affected mainly by two deterioration mechanismsI: rancidity and loss of crispiness due to humidity absorption. Therefore, the importance of packaging in product preservation has been described (Bárcenas-Serrano et al., 2015; Pérez-Flores et al., 2017). Finally, the aim of this work was to analyze the changes in the peroxide value on pellets after storing them at different temperatures, with the purpose of estimating their shelf life and to evaluate the influence of packaging on the final product.