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This work was carried out to investigate storage stability of tortilla chips with regard to antioxidants used during manufacturing. Tortilla chips were made from WC10 and YC/DS, fried in sun flower oil containing 0.015% of synthetic (BHT) or natural (α-tocopherol) antioxidants, packaged in M/PP and stored for three months at 28±7°C and 57±17% relative humidity. Chemical (acid value, peroxide value and TBA) and sensory attributes as well as crispiness were followed up during storage period. The obtained data revealed that both BHT and α-tocopherol can be successfully used for retarding both oxidative and hydrolytic rancidity of tortilla chips and hence prolong their shelf-life. The sensory evaluation clarified that adding antioxidants to frying oil led to improve all sensory properties of tested tortilla chips, specially, odor and taste. Antioxidants decreased the changes occurred in both oil and moisture contents and had a positive effect on the crispness of the stored tortilla chips.

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM: V. STORAGE STABILITY WITH REGARD TO ANTIOXIDANTS USED