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 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.) Erin, M.K Kim, S.S Hardin, R.T |
| description | 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 |
| doi_str_mv | 10.1007/BF02540977 |
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(University of Alberta, Edmonton, Alberta, Canada.) ; Erin, M.K ; Kim, S.S ; Hardin, R.T</creator><creatorcontrib>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.) ; Erin, M.K ; Kim, S.S ; Hardin, R.T</creatorcontrib><description>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<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 S16, 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 P16 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 thep‐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 andp‐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.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/BF02540977</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>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</subject><ispartof>Journal of the American Oil Chemists' Society, 1995-10, Vol.72 (10), p.1123-1130</ispartof><rights>1995 American Oil Chemists' Society (AOCS)</rights><rights>1995 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3513-edffc972770a26b8d086732ac4fb78530f2523d84c8e476a51d9d26ec5e1160f3</citedby><cites>FETCH-LOGICAL-c3513-edffc972770a26b8d086732ac4fb78530f2523d84c8e476a51d9d26ec5e1160f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3688362$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.)</creatorcontrib><creatorcontrib>Erin, M.K</creatorcontrib><creatorcontrib>Kim, S.S</creatorcontrib><creatorcontrib>Hardin, R.T</creatorcontrib><title>Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil</title><title>Journal of the American Oil Chemists' Society</title><description>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<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 S16, 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 P16 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 thep‐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 andp‐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.</description><subject>ACEITE DE COLZA</subject><subject>ACEITE DE MAIZ</subject><subject>ACEITE DE SOJA</subject><subject>ACEITES</subject><subject>ALIMENTOS</subject><subject>ALMACENAMIENTO</subject><subject>ANALISIS ORGANOLEPTICO</subject><subject>ANALYSE ORGANOLEPTIQUE</subject><subject>APERITIVOS</subject><subject>APTITUD PARA LA CONSERVACION</subject><subject>APTITUDE A LA CONSERVATION</subject><subject>BAKERY PRODUCTS</subject><subject>Biological and medical sciences</subject><subject>Canola</subject><subject>Cereal and baking product industries</subject><subject>CHEMICOPHYSICAL PROPERTIES</subject><subject>corn and soybean oils</subject><subject>DEEP FAT FRYING</subject><subject>Food industries</subject><subject>FOODS</subject><subject>FRIED SNACK FOODS</subject><subject>FRITURA</subject><subject>FRITURE</subject><subject>FRYING</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIDROGENACION</subject><subject>HUILE</subject><subject>HUILE DE COLZA</subject><subject>HUILE DE MAIS</subject><subject>HUILE DE SOJA</subject><subject>HYDROGENATION</subject><subject>KEEPING QUALITY</subject><subject>MAIZE OIL</subject><subject>OILS</subject><subject>ORGANOLEPTIC ANALYSIS</subject><subject>PRODUCTOS DE PANADERIA</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>PRODUIT DE CUISSON</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>RAPESEED OIL</subject><subject>sensory/chemical storage stability</subject><subject>SNACK FOODS</subject><subject>SNACKS</subject><subject>SOYBEAN OIL</subject><subject>STOCKAGE</subject><subject>STORAGE</subject><subject>tortilla chips</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PHDEURS0UpGwgTUoqFxFFlIFne_0xJawgiYREsUFKN3rrscGRd7zYA9H8e7wZRLpUfrbvOdK7hHxicMYA9PnlNXC5hFbrA7JgUpqmFYK9IwsAEA1w9us9-VDK73o1gssFeV67oaQ8URx6ah_cNliMtIy4CTGME02ejimPIUas32FXqM_B9TQM1OKQ6msK8Su1KQ_ztPfssBIY40Qfpj6nezfgWJmSpo3Dv7ljcugxFvfx9Twid9dXP1ffm5vbbz9WFzeNFZKJxvXe21ZzrQG52pgejNKCo136jTZSgOeSi94srXFLrVCyvu25clY6xhR4cUROZ-8up8cnV8ZuG4p1dZvBpafSccYVB85r8MsctDmVkp3vdjlsMU8dg25fbfev2hr-_GrFUuvyGQcbyhshlDFC7Z0wx_6E6Kb_CLuL29WaMS4qcjIjHlOH97la79atAqYkiBcIo48x</recordid><startdate>199510</startdate><enddate>199510</enddate><creator>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.)</creator><creator>Erin, M.K</creator><creator>Kim, S.S</creator><creator>Hardin, R.T</creator><general>Springer-Verlag</general><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>199510</creationdate><title>Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil</title><author>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.) ; Erin, M.K ; Kim, S.S ; Hardin, R.T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3513-edffc972770a26b8d086732ac4fb78530f2523d84c8e476a51d9d26ec5e1160f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>ACEITE DE COLZA</topic><topic>ACEITE DE MAIZ</topic><topic>ACEITE DE SOJA</topic><topic>ACEITES</topic><topic>ALIMENTOS</topic><topic>ALMACENAMIENTO</topic><topic>ANALISIS ORGANOLEPTICO</topic><topic>ANALYSE ORGANOLEPTIQUE</topic><topic>APERITIVOS</topic><topic>APTITUD PARA LA CONSERVACION</topic><topic>APTITUDE A LA CONSERVATION</topic><topic>BAKERY PRODUCTS</topic><topic>Biological and medical sciences</topic><topic>Canola</topic><topic>Cereal and baking product industries</topic><topic>CHEMICOPHYSICAL PROPERTIES</topic><topic>corn and soybean oils</topic><topic>DEEP FAT FRYING</topic><topic>Food industries</topic><topic>FOODS</topic><topic>FRIED SNACK FOODS</topic><topic>FRITURA</topic><topic>FRITURE</topic><topic>FRYING</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIDROGENACION</topic><topic>HUILE</topic><topic>HUILE DE COLZA</topic><topic>HUILE DE MAIS</topic><topic>HUILE DE SOJA</topic><topic>HYDROGENATION</topic><topic>KEEPING QUALITY</topic><topic>MAIZE OIL</topic><topic>OILS</topic><topic>ORGANOLEPTIC ANALYSIS</topic><topic>PRODUCTOS DE PANADERIA</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>PRODUIT DE CUISSON</topic><topic>PROPIEDADES FISICO-QUIMICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>RAPESEED OIL</topic><topic>sensory/chemical storage stability</topic><topic>SNACK FOODS</topic><topic>SNACKS</topic><topic>SOYBEAN OIL</topic><topic>STOCKAGE</topic><topic>STORAGE</topic><topic>tortilla chips</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.)</creatorcontrib><creatorcontrib>Erin, M.K</creatorcontrib><creatorcontrib>Kim, S.S</creatorcontrib><creatorcontrib>Hardin, R.T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of the American Oil Chemists' Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hawrysh, Z.J. (University of Alberta, Edmonton, Alberta, Canada.)</au><au>Erin, M.K</au><au>Kim, S.S</au><au>Hardin, R.T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1995-10</date><risdate>1995</risdate><volume>72</volume><issue>10</issue><spage>1123</spage><epage>1130</epage><pages>1123-1130</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>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<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 S16, 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 P16 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 thep‐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 andp‐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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/BF02540977</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0003-021X |
| ispartof | Journal of the American Oil Chemists' Society, 1995-10, Vol.72 (10), p.1123-1130 |
| issn | 0003-021X 1558-9331 |
| language | eng |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | 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 |
| title | Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil |
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