Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage
DOI:
https://doi.org/10.3989/gya.2001.v52.i6.349Keywords:
Partially hydrogenated sunflower oil, Potatoes chips, Stability, Sunflower oil, Unsaturation degreeAbstract
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
1.
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 2023Sep.25];52(6):389-96. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/349
Issue
Section
Research
License
Copyright (c) 2001 Consejo Superior de Investigaciones Científicas (CSIC)

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.