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Authordc.contributor.authorRobert Canales, Paz 
Authordc.contributor.authorMasson, Lilia 
Authordc.contributor.authorRomero, Nalda 
Authordc.contributor.authorDobarganes, M. C. 
Authordc.contributor.authorIzaurieta, Macarena 
Authordc.contributor.authorOrtíz, Jaime 
Authordc.contributor.authorWittig, Emma 
Cita de ítemdc.identifier.citationGrasas y Aceites, Volumen 52, Issue 6, 2018, Pages 389-396
Abstractdc.description.abstractOxidative stability of crisps fried in two vegetable oils: sunflower oil (SO) and partially hydrogenated sunflower oil (PHSO), was studied. Crisps were stored at temperature at daylight, at 40°C in oven, and a -23°C as a control. Evaluation of the samples was carried out by chemical and sensory analyses. Rancid odour and flavour were detected at 180 and 49 days of storage, at room temperature and 40°C respectively. In parallel, Peroxide value (PV), polar compounds (PC) and TGox increased, while alpha tocopherol (AT) and the induction time (IT) decreased, confirming the low oxidative stability of the crisps fried in SO. On the contrary, crisps fried in PHSO, showed a good oxidative stability in both storage conditions until the end of the storage (210 days). Chemical analyses confirmed the high stability of crisps fried in PHSO and hence the influence of fatty acid composition in crisps shelf life. Statistical analysis showed a good correlation between PV, PC, TGox and AT. Finally, shel
Publisherdc.publisherInstituto de la Grasa
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.uri
Sourcedc.sourceGrasas y Aceites
Keywordsdc.subjectPartially hydrogenated sunflower oil
Keywordsdc.subjectPotatoes chips
Keywordsdc.subjectSunflower oil
Keywordsdc.subjectUnsaturation degree
Títulodc.titleIndustrial frying of crisps. Influence of the unsaturation degree of frying fat on the oxidative stability during storage Fritura industrial de patatas crisps, influencia del grado de insaturación de la grasa de fritura sobre la estabilidad oxidativa dura
Document typedc.typeArtículo de revista
dcterms.accessRightsdcterms.accessRightsAcceso Abierto
Indexationuchile.indexArtículo de publicación SCOPUS

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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile