Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

Abstract

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

Antioxidative effect of olive oil deodorizer distillate on frying oil and quality of potato chips

“…Chemical analyses of oil extracted from fresh and stored chips tended to support data of trained panelists, which indicated that chips fried in sunflower oil obtained from the fourth to the tenth frying days had highest levels of peroxide value and conjugated dienes and trienes and were deteriorated most rapidly. These results are in agreement with Hawrysh et al [40]. …”

Evaluation of a simple and sensitive sensory method for measuring rancidity in soybean oils

“…However, they did suggest that 2,4 decadienal was relevant. For these studies (Nor Aini et al, 1992;Hawrysh et al, 1995;Jacobsen, 1999;Gomez-Alonso et al, 2004) the range of chemical values was far greater than in the present study; their range was such that the oils varied from acceptable to unacceptable. Thompkins and Perkins (1999) did not give actual values.…”

“…Accordingly, studies have compared instrumental and sensory quality measurements of oils and other oil based products (Nor Aini et al, 1992;Hawrysh et al, 1995;Jacobsen, 1999;Thompkins and Perkins, 1999;Caiping et al, 2003;Gomez-Alonso et al, 2004). The hexanal/nonanal ratio has been associated with the rancid attribute in oxidized olive oil (Morales et al, 1997).…”

Frying quality and oxidative stability of high‐oleic corn oils

“…Abdel-Aal and Karara (26) reported pronounced deterioration in corn oil after intermittent heating and frying for 50 h, as measured by physical and chemical indices. In addition, corn oil did not produce fried foods that were as oxidatively stable as food fried in hydrogenated oil or low-linolenic acid canola oil (27). Oils such as sunflower, safflower, and canola have shown improved frying stability when their levels of oleic acid were increased by plant breeding (7,13,28).…”