Stability of potato crisps subjected to several conditions of storage.

The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40 degreesC and -23 degreesC (contr ol) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated until the panel detected signif icant difference (p<0.05) for "strange" odour and flavour. Chemical evaluat ion was performed on the oil extracted from the potatoes. Sensory evaluatio n showed significant differences (p<0.05) against control at 48, 72 and 9 d ays of storage at daylight and darkness room temperature, and 40 degreesC r espectively. During the frying process about 80% of terbutilhydroquinone (T BHQ) was lost, delta and gamma tocopherol decreased around 43 and 30% respe ctively. Thermic deterioration was the most important during frying while o nly oxidation increased during storage. A relationship between sensory and chemical deterioration was established. It was found that, for the same pol ar compound percentage, a period of time around 7 times higher was necessar y at room temperature in darkness, than at 40 degreesC.