Abstract

The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40°C and -23°C (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 (p<0.05) for "strange" odour and flavour. Chemical evaluation was performed on the oil extracted from the potatoes. Sensory evaluation showed significant differences (p<0.05) against control at 48, 72 and 9 days of storage at daylight and darkness room temperature, and 40°C 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 40°C.