SENSORY PROPERTIES DURING STORAGE OF CRISPS AND FRENCH FRIES PREPAREDWITH SUNFLOWER OIL AND HIGH OLEIC SUNFLOWER OIL

A selected and trained descriptive sensory panel has assessed samples of crisps and French fries prepared on an industrial scale with either sunflower oil (SO) or high oleic sunflower oil (HOSO). Furthermore, c risps have been fried in these oils with or without dimethyl polysilox ane (DMPS). Reference samples were prepared using palm olein (PO) or h ydrogenated rapeseed/palm oil mixture (RP). Crisps were stored at ambi ent temperature for six months and French fries at -20 degrees C for 1 2 months. At regular intervals the samples were assessed. Crisps prepa red in SO have a lower sensory quality than those prepared in PO. Fryi ng in HOSO resulted in crips comparable with those fried in PO. The di fferences found in this study concerning the mouthfeel or texture were thought not to be caused by the application of different oils. The ad dition of DMPS did not have any positive effect on the storage quality of crisps fried in SO or HOSO. Frying of French fries in HOSO and esp ecially in SO, in comparison with RP, resulted in a product with a typ ical sweet fruits odour and flavour. During storage these sensory attr ibutes decreased in intensity. As this finding might be an artefact of this study, further research is needed.