Stability of potato crisps subjected to several conditions of storage
| Autor: | Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 2001 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 52, Iss 3-4, Pp 175-183 (2001) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.2001.v52.i3-4.354 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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