Potato Chips Fried in Canola and/or Cottonseed Oil Maintain High Quality
1993; Wiley; Volume: 58; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1993.tb06118.x
ISSN1750-3841
AutoresS. L. Melton, M. K. Trigiano, Marjorie P. Penfield, Ran Yang,
Tópico(s)Potato Plant Research
ResumoABSTRACT Potato chips fried in partially hydrogenated canola oil (CA), cottonseed oil (CS) and CA: CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic cornpounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.
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