FLAVOUR AND STORAGE STABILITY OF POTATO CHIPS FRIED IN DIFFERENT COOKING OILS


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Authors

  • Amreeta Dhaka
  • Manish Das
  • S M Paul Khurana

Abstract

Potato chips fried in oils of cottonseed (CSO), sunflower (SFO), and 20 and 40% blends of palm olein oil (POO) and SFO were stored at room temperature for 0, 3 and 6 weeks in total darkness (DS) and in natural light (LS). During dark storage, peroxide value (PV) increased only in chips fried in SFO, while under light storage PV increased at lower rates in chips fried in POO-SFO blends than in CSO or SFO alone. Sensory evaluation showed that potato chip flavour intensity was similar among oils/blends and unchanged during storage, whereas intensity of oxidative rancidity and off-flavour increased in chips fried in CSO at 6 weeks in LS. Addition of POO to SFO improved the stability of chips as measured by PV, without sacrificing chip flavour.

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Author Biographies

  • Manish Das
    NRCMAP, Boriavi-387 310, Anand, Gujarat, India.
  • S M Paul Khurana
    Vice Chancellor, Rani Durgavati University, Jabbalpur-482 001, Madhya Pradesh, India.

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Issue

Vol. 34 No. 3 - 4 (2007)

Section

Articles

License

The copyright of the articles published in Potato Journal is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

Dhaka, A., Das, M., & Paul Khurana, S. M. (2013). FLAVOUR AND STORAGE STABILITY OF POTATO CHIPS FRIED IN DIFFERENT COOKING OILS. Potato Journal, 34(3 - 4). https://epubs.icar.org.in/index.php/PotatoJ/article/view/32910