The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and Iow-linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d ($8 and $16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic and off-odors/flavors, except that PHC chips had the lowest characteristic and highest offodor/flavor. All $8 chips had similar lower (P < 0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor than did LLC chips. After $1 6, canola chips had the lowest (P < 0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly higher (P< 0.001) characteristic odor/flavor scores than other chips. After P1 6 and P24, all stored tortilla chips had lower characteristic odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value and the p-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses of practically stored chips did not. Peroxide values and p-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree. Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips. JAOCS 72, 1123JAOCS 72, -1130JAOCS 72, (1995. KEY WORDS:Canola, corn and soybean oils, sensory/chemical storage stability, tortilla chips.Current consumer preference for foods low in saturated fats has increased the use of polyunsaturated fats and oils for fried snack foods (1). Because canola oil (C) is high in polyunsaturated fatty acids, especially linolenic acid (18:3n-3), it is prone to oxidation, hydrolysis, and thermal degradation during heating. Thus more saturated oils, such as cottonseed (2), corn, and sunflower (3), are used more frequently than canola and soybean in snack-food manufacture. Partial hydrogenation of oils, such as canola, should improve thermal stability due to decreased amounts of linolenic acid (4,5). Recently

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The effects of propyl gallate (PG) with and without ascorbyl palmitate (API and monoglvceride citrate (MGC1 on the stabilitv durine accelkrated storage (Sdhaal and fluore'scent jight) of canola-oil weri determined by sensory, chemical and gas liquid chromatographic (GLC) evaluations. After 12 days of Schaal storage, analyses indicated that additions of PG + AP to oils at 200/200 ppm and 100/200 ppm were most effective in retarding oil deterioration. Sensory data showed that additions of either PG + MGC or PG + AP to oils, were ineffective in delaying deterioration in fluorescent light exposed samples. Chemical data indicated that 200 ppm PG + 200 ppm AP and 100 ppm PG + 200 ppm AP were somewhat effective in retarding oil photooxidation.

The effect of four oils, canola (CO), soybean (SBO), cottonseed (CSO) and partially hydrogenated canola (PHCO) on sensory and instrumental attributes ofpotato chips were determined afer a modified Schaal oven test (S) storage for 0, 6, and 12 days at 60C and practical (P) storage for 18 weeks at 23C. At time 0, CO and CSO chips had higher characteristic potato chip odor/favor and lower off odor/favor than other chips. Frying oils did not affect characteristic potato chip odorflavor and off odor at S6 and S12. P18 CO chips had higher characteristic potato chip odor/jlavor and lower off odorflavor than others.Chip odorflavor notes differed due to oils but chip color and texture generally did not. Peroxide values (Pv) were highest in fat extracted from stored CSO chips. Anisidine values (AV) of extracted fats were similar among stored chips. PV of stored used frying oils tended to be highest in CSO and lowest in PHCO; AV of oils were low but SBO tended to be highest. Findings indicate potential for increasing canola oilslfats usage in snack foods.