Changes of 3-monochloropropane-1,2-diol levels in crackers and biscuits during storage

Abstract

We investigated the changes of free 3-monochloropropane-1,2-diol content in two groups of shortcrust pastry samples (salty crackers and sweet biscuits) stored under different conditions. The experiment involved an impact assessment of 2 packaging types (paper and polyethylene), different storage time (from 1 to 5 months) and sunlight exposure. Our results show a significant decrease in compound levels after a longer storage time, especially for samples stored in packaging paper. However, the decay rate also depended on 3-monochloropropane-1,2-diol levels in samples. Additionally, in biscuits this degradation was associated with sunlight exposure. Comparing the rate of decay in crackers and biscuits upon sunlight exposure, we found that stability of 3-monochloropropane-1,2-diol was associated with the presence of NaCl in crackers.