Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage Fritura industrial de patatas crisps, influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento
Oxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40°C in oven, and a -23°C as a control. Evaluation of the samples was carried out by chemical and sensory analyses. Rancid odour and flavour were detected at 180 and 49 days of storage, at room temperature and 40°C respectively. In parallel, Peroxide value (PV), polar compounds (PC) and TGox increased, while alpha tocopherol (AT) and the induction time (IT) decreased, confirming the low oxidative stability of the crisps fried in SO. On the contrary, crisps fried in PHSO, showed a good oxidative stability in both storage conditions until the end of the storage (210 days). Chemical analyses confirmed the high stability of crisps fried in PHSO and hence the influence of fatty acid composition in crisps shelf life. Statistical analysis showed a good correlation between PV, PC, TGox and AT. Finally, shelf life of crisps fried in SO was estimated from PV and it was found that one day of storage at 40°C was equivalent at 4.9 days at room temperature.
|Título según SCOPUS:||Industrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage [Fritura industrial de patatas crisps, influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa durante el almacenamiento]|
|Título de la Revista:||GRASAS Y ACEITES|
|Editorial:||CSIC Consejo Superior de Investigaciones Cientificas|
|Fecha de publicación:||2001|
|Página de inicio:||389|