Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage.
Author | dc.contributor.author | Masson Salaué, Lilia | |
Author | dc.contributor.author | Robert Canales, Paz | es_CL |
Author | dc.contributor.author | Dobarganes, Carmen | es_CL |
Author | dc.contributor.author | Urra, Carlos | es_CL |
Author | dc.contributor.author | Romero, Nalda | es_CL |
Author | dc.contributor.author | Ortiz Viedma, Jaime | es_CL |
Author | dc.contributor.author | Goicoechea, E. | es_CL |
Author | dc.contributor.author | Pérez, P. | es_CL |
Author | dc.contributor.author | Salamé, M. | es_CL |
Author | dc.contributor.author | Torres, R. | es_CL |
Admission date | dc.date.accessioned | 2011-04-27T19:23:55Z | |
Available date | dc.date.available | 2011-04-27T19:23:55Z | |
Publication date | dc.date.issued | 2002 | |
Cita de ítem | dc.identifier.citation | Grasas y Aceites 53 (2): 190-198 | es_CL |
Identifier | dc.identifier.issn | 0017-3497 | |
Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/121206 | |
Abstract | dc.description.abstract | Four vegetable oils with different polyunsaturated/saturated fatty acid ratio(P/S):5.2 for sunflower oil, 3.4 for canola rapeseed oil, o.4 for a blend of palm olein and canola rapeseed oil (80:20),and 0.3 for palm olein were assayed for stability of crisps fried in these oils during storage at 60ºC. The action of ascorbyl/palmitate with special attention to its synergistic effect on the natural antioxidants was also tested by addition for the fried potatoes. The evolution of the oxidative stability was measureed through peroxide value, quantitation of tocopherols and tocotrienols, and induction time (IT) by means of Rancimat. Oil degradation during frying was very low as both polar compound percentages and natural antioxidant had similar levels to those present in refined oils. Evolution of analytical parameters during storage results indicated that oil unsaturation degree or P/S has a much more importance on stability of the product than had the content and type of natural antioxidants and the addition of AP. Nevertheless, addition of AP to the fried potatoes had a significant effect resulting in higher retention of natural antioxidants, higher IT and lower PV at any storage time. | es_CL |
Lenguage | dc.language.iso | en | es_CL |
Publisher | dc.publisher | Consejo Superior de Investigaciones Científicas, Instituto de la Grasa y sus Derivados | es_CL |
Keywords | dc.subject | Ascorbyl palmitate | es_CL |
Título | dc.title | Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage. | es_CL |
Document type | dc.type | Artículo de revista |
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