Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage

Paz Robert; Lilia Masson; Nalda Romero; M C Dobarganes; Macarena Izaurieta; Jaime Ortíz; Emma Wittig

doi:10.3989/gya.2001.v52.i6.349

Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage

Authors

Paz Robert Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Lilia Masson Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Nalda Romero Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
M C Dobarganes Instituto de la Grasa (CSIC)
Macarena Izaurieta Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Jaime Ortíz Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
Emma Wittig Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile

DOI:

https://doi.org/10.3989/gya.2001.v52.i6.349

Keywords:

Partially hydrogenated sunflower oil, Potatoes chips, Stability, Sunflower oil, Unsaturation degree

Abstract

Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40ºC in oven, and a -23ºC as a control. Evaluation of the samples was carried out by chemical and sensory analyses. Rancid odour and flavour were detected at 180 and 49 days of storage, at room temperature and 40ºC respectively. In parallel, Peroxide value (PV), polar compounds (PC) and TGox increased, while alpha tocopherol (AT) and the induction time (IT) decreased, confirming the low oxidative stability of the crisps fried in SO. On the contrary, crisps fried in PHSO, showed a good oxidative stability in both storage conditions until the end of the storage (210 days). Chemical analyses confirmed the high stability of crisps fried in PHSO and hence the influence of fatty acid composition in crisps shelf life. Statistical analysis showed a good correlation between PV, PC, TGox and AT. Finally, shelf life of crisps fried in SO was estimated from PV and it was found that one day of storage at 40ºC was equivalent at 4.9 days at room temperature.

Downloads

Download data is not yet available.

Downloads

Published

2001-12-30

How to Cite

Robert P, Masson L, Romero N, Dobarganes MC, Izaurieta M, Ortíz J, Wittig E. Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage. grasasaceites [Internet]. 2001Dec.30 [cited 2023Nov.28];52(6):389-96. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/349

Download Citation

Issue

Vol. 52 No. 6 (2001)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.