14B-38

P. Pangloli¹, S. L. MELTON, J. L. Collins, M. P. Penfield, and A. M. Saxton. (1) Food Science and Technology, Agricultural Experiment Station, The University of Tennessee, P.O. Box 1071, Knoxville, TN 37901

JUSTIFICATION: Potato chips fried in sunflower oil (SFO) have more desirable, but unstable, flavor than those fried in cottonseed oil (CSO). Blends (20-40%) of palm olein oil (POO) with SFO produce lower cost oils than CSO with similar unsaturation. However, flavor and stability of potato chips fried in POO:SFO blends are unknown.

OBJECTIVES: The objectives of this study were to investigate flavor and stability of potato chips fried in CSO, SFO, and 20 and 40% POO with SFO.

METHODS: Chips of each oil/blend (3 reps) were stored for 0 wk (fresh) or for 3 and 6 wk in dark and light. Moisture and fat levels were analyzed in fresh chips, and peroxide values (PV), headspace volatiles by solid phase microextraction and sensory characteristics (characteristic potato chip flavor, oxidized rancidity and off-flavors intensities) were determined on all chips.

RESULTS: Fresh chips had 1.96% moisture and 39.2% fat. Addition of 20 and 40% POO to SFO decreased PV progressively to CSO chips PV levels during dark storage, but lower levels during light storage. Of 10 volatiles identified, only hexanal increased progressively during storage, but a desirable fried flavor volatile (t,t-2,4-decadienal) was the same level during storage and among the different oils/blends. After 6 wk in light only CSO chips had increased intensities (p<0.05) of oxidative rancidity and off-flavors, while chips fried in 20% POO had lower intensity of off-flavors than did SFO chips. Characteristic potato chip flavor had similar (p>0.05) intensities during storage and among frying oils/blends. Addition of POO to SFO improved stability of SFO chips without sacrificing characteristic potato chip flavor.

SIGNIFICANCE: Snack-food producers could replace CSO or SFO with 20 or 40% POO blend with SFO, reduce oil cost, and produce chips with characteristic potato chip flavor and greater stability during storage.