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

The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low‐linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d (S8 and S16), and after practical storage for 1...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1995-10, Vol.72 (10), p.1123-1130
Hauptverfasser:	Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.), Erin, M.K, Kim, S.S, Hardin, R.T
Format:	Artikel
Sprache:	eng
Schlagworte:	ACEITE DE COLZA ACEITE DE MAIZ ACEITE DE SOJA ACEITES ALIMENTOS ALMACENAMIENTO ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE APERITIVOS APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION BAKERY PRODUCTS Biological and medical sciences Canola Cereal and baking product industries CHEMICOPHYSICAL PROPERTIES corn and soybean oils DEEP FAT FRYING Food industries FOODS FRIED SNACK FOODS FRITURA FRITURE FRYING Fundamental and applied biological sciences. Psychology HIDROGENACION HUILE HUILE DE COLZA HUILE DE MAIS HUILE DE SOJA HYDROGENATION KEEPING QUALITY MAIZE OIL OILS ORGANOLEPTIC ANALYSIS PRODUCTOS DE PANADERIA PRODUIT ALIMENTAIRE PRODUIT DE CUISSON PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE RAPESEED OIL sensory/chemical storage stability SNACK FOODS SNACKS SOYBEAN OIL STOCKAGE STORAGE tortilla chips
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Zusammenfassung:	The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low‐linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d (S8 and S16), 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 off‐odor/flavor. All S8 chips had similar lower (P
ISSN:	0003-021X 1558-9331
DOI:	10.1007/BF02540977