Grasas y Aceites, Vol 52, No 3-4 (2001)

Stability of potato crisps subjected to several conditions of storage


https://doi.org/10.3989/gya.2001.v52.i3-4.354

Lilia Masson
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Carlos Urra
Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile, Chile

Macarena Izaurieta
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Cyprus

Jaime Ortiz
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Paz Robert
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Nalda Romero
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Emma Wittig
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Chile

Abstract


The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated until the panel detected significant difference (0.05>p) for «strange» odour and flavour. Chemical evaluation was performed on the oil extracted from the potatoes. Sensory evaluation showed significant differences (0.05>p) against control at 48, 72 and 9 days of storage at daylight and darkness room temperature, and 40ºC respectively. During the frying process about 80% of terbutilhydroquinone (TBHQ) was lost, delta and gamma tocopherol decreased around 43 and 30% respectively. Thermic deterioration was the most important during frying while only oxidation increased during storage. A relationship between sensory and chemical deterioration was established. It was found that, for the same polar compound percentage, a period of time around 7 times higher was necessary at room temperature in darkness, than at 40ºC.

Keywords


Chemical analysis; Crisps potatoes; Sensory analysis; Stability; Storage

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