ABSTRACT
The antioxidant compounds, ascorbate (ascorbyl-2-phosphate), α-tocopherol, a combination of ascorbate and α-tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar-snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas-liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugarsnap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.
