Sourdough crackers composed of whole rye (50% less fat without added sugars) will be subjected to a consumer sensory test. For the sensory analysis 2, 4, 6, 8- and 12-months old crackers, that are stored at room temperature (20C), are needed together with fresh samples.

1)What would you propose for the storage design of whole grain flour containing crackers that are prone to oxidation even at refrigerated storage?

2)Detail your storage design proposal with the key points that may affect the sensory analysis results.