DETERMINATION OF SHEL-LIFE OF POTATO CHIPS FRIED IN BLENDS OF PALMOLEIN, SUNFLOWER AND COTTONSEED OILS

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KHOUSHTINAT KH.; KAVOUSI P.; ZANDI P.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2007 | Volume:7 | Issue:29 Page(s): 59-70

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Title

DETERMINATION OF SHEL-LIFE OF POTATO CHIPS FRIED IN BLENDS OF PALMOLEIN, SUNFLOWER AND COTTONSEED OILS

Author(s)

KHOUSHTINAT KH. | KAVOUSI P. | ZANDI P. | Issue Writer Certificate

Keywords

FRYING OILQ3

POTATO CHIPSQ4

SENSORY EVALUATIONQ4

SHELF-LIFEQ4

VEGETABLE OILQ3

Abstract

Potato chips are one of the main products of deep - fat flying which consumed mostly by children and teenagers. Therefore the production of suitable chips and determination of their quality and SHELF-LIFE are important. The aim of this study was the determination of POTATO CHIPS' SHELF-LIFE which were fired at two formulations of oil, i.e. formula 1 or F1 (palmolein and sunflower oils 50:50) and formula 2 or F2 (palmolein, sunflower and cottonseed oils 50:25:25) and were stored at 26°C and 60°C until one of the characteristics (peroxide value, acid value, total polar compound or TPC, or Fritest) reached the discard point for flying oil. SENSORY EVALUATION of POTATO CHIPS fried in two FRYING OILs and control (FRYING OIL produced by one of the Iranian factories) was carried out by 40 non-trained panelist (Hedonic test 5 scale). Statistical analysis of the results for oils extracted from chips and stored at 26°C and 60°C showed that the SHELF-LIFE of POTATO CHIPS prepared in F1 and F2 was 11 and 9.5 days and 7.5 and 1.5 days, respectively (p < 0.05). There was no significant difference (P=0.123) between overall acceptance of POTATO CHIPS fried in F1, F2 and control. Ranking was performed taking into account the fry-life of the oils, shelf - life of the produced POTATO CHIPS, SENSORY EVALUATION, nutritional value and economical aspect of producing F1, F2 and control, and the following result found: F1 > F2 > control. Regarding the high trans fatty acid contents (19.83%), lower nutritional value (P/S+T) [0.35 for control compared to 1.35 for F1 and 1.09 for F2], 6 hours difference in fry-life and hydrogenation cost for control, F1 can be substituted to hydrogenated FRYING OIL (control).

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APA: Copy

KHOUSHTINAT, KH., KAVOUSI, P., & ZANDI, P.. (2007). DETERMINATION OF SHEL-LIFE OF POTATO CHIPS FRIED IN BLENDS OF PALMOLEIN, SUNFLOWER AND COTTONSEED OILS. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 7(29), 59-70. SID. https://sid.ir/paper/28028/en

Vancouver: Copy

KHOUSHTINAT KH., KAVOUSI P., ZANDI P.. DETERMINATION OF SHEL-LIFE OF POTATO CHIPS FRIED IN BLENDS OF PALMOLEIN, SUNFLOWER AND COTTONSEED OILS. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2007;7(29):59-70. Available from: https://sid.ir/paper/28028/en

IEEE: Copy

KH. KHOUSHTINAT, P. KAVOUSI, and P. ZANDI, “DETERMINATION OF SHEL-LIFE OF POTATO CHIPS FRIED IN BLENDS OF PALMOLEIN, SUNFLOWER AND COTTONSEED OILS,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 7, no. 29, pp. 59–70, 2007, [Online]. Available: https://sid.ir/paper/28028/en

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