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Oxidative stability of potato chips determined by Rancimat
Author(s) -
BarreraArellano D.,
Esteves W.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636062
Subject(s) - inflection point , odor , food science , extraction (chemistry) , chemistry , mathematics , chromatography , geometry , organic chemistry
During recent years the Rancimat apparatus has been used extensively to determine the stability of fats and oils. Most stability tests for fat‐containing foods are performed on the extracted oil. The objective of this research was to observe the behavior of potato chips in the racimat without oil extraction. Determinations were carried out at 110°C and 20 L/hr air flow. The curves for the ground chips were completely different from those obtained with extracted oils. Curves for fresh potato chips showed two inflection points after approximately 5 and 20 hr, respectively. Sensory analyses (odor score) of samples withdrawn from the Rancimat after 0, 5, 10, 20 and 25 hr showed significant differences (P < 0.01). An odor score of 5 was considered the rejection point, and was equivalent to 10.8 hr and corresponded to 150 µs of electric conductivity. At this point, the curves started to level off between the first and second inflection points. Curves obtained with potato chips stored at 25°C for 2, 4, 6, 8, 10 and 12 wk showed the same basic pattern, although prolonged storage corresponded with lower induction time. Correlation of induction values between ground potato chips and extracted oil was high (r > 0.87). From these results, it seems that it is possible to estimate the oxidative stability of fatcontaining foods without prior extraction.