POTATO-CHIPS FRIED IN CANOLA AND OR COTTONSEED OIL MAINTAIN HIGH-QUALITY

Authors
MELTON SL TRIGIANO MK PENFIELD MP YANG R
Citation
Sl. Melton et al., POTATO-CHIPS FRIED IN CANOLA AND OR COTTONSEED OIL MAINTAIN HIGH-QUALITY, Journal of food science, 58(5), 1993, pp. 1079-1083
Citations number
26
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
5
Year of publication
1993
Pages
1079 - 1083
Database
ISI
SICI code
0022-1147(1993)58:5<1079:PFICAO>2.0.ZU;2-Y
Abstract
Potato chips fried in partially hydrogenated canola oil (CA), cotton-s eed oil (CS) and CA:CS blends (85:15 and 70:30) and stored (light or d ark) for 4 wk were studied. Peroxide value (PV) was not affected by oi l type or storage conditions but increased with storage time. Flavor v olatiles (26) were identified and quantified. Oil type affected concen trations of chip volatile aldehydes but not heterocyclic compounds. No differences among oil types were found in fresh chip flavor or likabi lity scores by a sensory panel.