Stability of potato crisps subjected to several conditions of storage

Authors

  • Lilia Masson Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Carlos Urra Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias, Universidad Austral de Chile
  • Macarena Izaurieta Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Jaime Ortiz Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile
  • Paz Robert 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
  • 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.i3-4.354

Keywords:

Chemical analysis, Crisps potatoes, Sensory analysis, Stability, Storage

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.

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Published

2001-08-30

How to Cite

1.
Masson L, Urra C, Izaurieta M, Ortiz J, Robert P, Romero N, Wittig E. Stability of potato crisps subjected to several conditions of storage. grasasaceites [Internet]. 2001Aug.30 [cited 2023Jan.29];52(3-4):175-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/354

Issue

Section

Research

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