Quality and Stability of Potato Chips Fried in Canola, Partially Hydrogenated Canola, Soybean and Cottonseed Oils

Hawrysh, Z.J.; Erin, M.K.; Kim, Sangsook; Hardin, R. T.

doi:10.1111/j.1745-4557.1996.tb00408.x

Cited by 9 publications

(4 citation statements)

References 10 publications

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“…For $8 and S 16 chips, no differences in L values as a result of oil treatment were found. In contrast, researchers (10,12) have reported that potato chips darkened on storage. At $8 chips fried in CO, PHS, and PHC had significantly lower a values (were less red) than the HR, but did not differ in redness from other chips which were similar and like the HR.…”

Section: Resultsmentioning

confidence: 91%

Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Hawrysh

Erin

Kim

et al. 1995

J Americ Oil Chem Soc

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The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and Iow-linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d ($8 and $16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic and off-odors/flavors, except that PHC chips had the lowest characteristic and highest offodor/flavor. All $8 chips had similar lower (P < 0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor than did LLC chips. After $1 6, canola chips had the lowest (P < 0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly higher (P< 0.001) characteristic odor/flavor scores than other chips. After P1 6 and P24, all stored tortilla chips had lower characteristic odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value and the p-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses of practically stored chips did not. Peroxide values and p-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree. Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips. JAOCS 72, 1123JAOCS 72, -1130JAOCS 72, (1995. KEY WORDS:Canola, corn and soybean oils, sensory/chemical storage stability, tortilla chips.Current consumer preference for foods low in saturated fats has increased the use of polyunsaturated fats and oils for fried snack foods (1). Because canola oil (C) is high in polyunsaturated fatty acids, especially linolenic acid (18:3n-3), it is prone to oxidation, hydrolysis, and thermal degradation during heating. Thus more saturated oils, such as cottonseed (2), corn, and sunflower (3), are used more frequently than canola and soybean in snack-food manufacture. Partial hydrogenation of oils, such as canola, should improve thermal stability due to decreased amounts of linolenic acid (4,5). Recently

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Section: Resultsmentioning

confidence: 91%

Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Hawrysh

Erin

Kim

et al. 1995

J Americ Oil Chem Soc

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show abstract

“…Different types of vegetable, partially hydrogenated or blends of oils are used for deep fat frying. 6 Important characteristics for selecting frying oils are high oxidative stability, high smoke point, low foaming, low melting point, bland avor, availability, nutritional value, and cost. 5 Most common frying oils in the potato chip industry come from corn, canola, sunower (mid oleic and high oleic variants), high oleic (HO) safflower and cottonseed oils.…”

Section: Introductionmentioning

confidence: 99%

“…5 Most common frying oils in the potato chip industry come from corn, canola, sunower (mid oleic and high oleic variants), high oleic (HO) safflower and cottonseed oils. 6 Although partially hydrogenated oil improves resistance to rancidity, it is being phased out due to trans fat health concerns by consumers. 7 A preference for blended vegetable oils over a sole type is due to economic purposes, an improved resistance to oxidation and a longer shelf life.…”

Section: Introductionmentioning

confidence: 99%

Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

Aykas

Rodríguez-Saona

2016

Anal. Methods

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“…This attribute did not affect the acceptability of potato snacks as it stayed unchanged. No significant colour intensity changes were detected by Hawrysh et al (1996) and Pangloli et al (2002) during storage of potato chips, although this attribute is very important for consumers in their quality assessment (Pedreschi et al, 2012). Decreased ratings for flavour (resulting from the decomposition of hydroperoxidesthe primary oxidation products) and loss of crispness (due to water gain) were expected because potato snacks that had been stored for two months contained an increased level of…”

Section: Resultsmentioning

confidence: 99%

Influence of shelf life labelling on the sensory acceptability of potato snacks

Samotyja

2015

British Food Journal

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Purpose – The purpose of this paper is to assess how shelf-life labelling affects the sensory acceptability of potato snacks. Design/methodology/approach – The panel of assessors determined the key sensory attributes. Subsequently, affective sensory consumer testing was conducted. The samples of potato snacks with labels suggesting valid and false shelf life or without dating information were presented to 110 students. They rated the degree of colour intensity, oxidised flavour and crispness liking with the use of hedonic scale and accepted or rejected the sample. The testing was carried out in a sensory laboratory. Findings – Shelf-life labelling affects the overall acceptability of potato snacks, perception of crispness and oxidative flavour. These attributes were rated less favourably when the label suggested post-expiration. The influence of shelf-life labelling decreased with storage time period. Consumers are more willing to trust their own perception than labelling. Practical implications – The product may be rejected not only because of quality depletion when the shelf life is overestimated, but also as a result of denigration when the shelf life is underestimated. Social implications – Date legislation is necessary but it may be not sufficient without consumer education on food labelling and safety. Originality/value – Research on the influence of shelf-life labelling on the sensory acceptability of food is scarce. Understanding how consumers are affected by shelf-life information has important implications for both public policy as well as food manufacturers.

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Quality and Stability of Potato Chips Fried in Canola, Partially Hydrogenated Canola, Soybean and Cottonseed Oils

Cited by 9 publications

References 10 publications

Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Assessing potato chip oil quality using a portable infrared spectrometer combined with pattern recognition analysis

Influence of shelf life labelling on the sensory acceptability of potato snacks

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