Article Sidebar
Published:
Oct 2, 2022Keywords:
Article Details
All authors who submit their paper for publication will abide by following provisions of the copyright transfer:
- The copyright of the paper remain with the authors, and they are transferring the copyright to publish the article and used the article for indexing and storing for public use with due reference to published matter in the name of concerned authors.
- The authors reserve all proprietary rights such as patent rights and the right to use all or part of the article in future works of their own such as lectures, press releases, and reviews of textbooks.
- In the case of republication of the whole, part, or parts thereof, in periodicals or reprint publications by a third party, written permission must be obtained from the Editor-in-Chief of the Journal of Food Stability.
- The authors declare that the material being presented by them in this paper is their original work, and does not contain or include material taken from other copyrighted sources. Wherever such material has been included, it has been clearly indented or/and identified by quotation marks and due and proper acknowledgements given by citing the source at appropriate places.
- The paper, the final version of which they submit, is not substantially the same as any that they had already published elsewhere.
- They declare that they have not sent the paper or any paper substantially the same as the submitted one, for publication anywhere else.
- Furthermore, the author may only post his/her version provided acknowledgement is given to the original source of publication in this journal and a link is inserted wherever published.
- The published articles will be available for use by scholars and researchers under a Creative Commons License.
Main Article Content
The use of lipid oxidation indicators to assess the quality deterioration of potato chips during accelerated shelf-life tests
Abstract
Time-efficient determination of oxidation-caused changes in high-fat and long shelf-life snacks can be conducted with accelerated shelf-life tests (ASLTs). The purpose of this study was to assess the suitability of various oxidation indicators (fatty acid composition, volatile compounds and descriptive sensory analysis) for the development of ASLT methodology. For this, sunflower oil-based potato chips were stored at 20°C, 30°C, 40°C for 90 days. The results revealed that the rates of the degradation of fatty acids and the development of organoleptically perceived rancidity increased at higher storage temperatures throughout the experiment, following Arrhenius’s behavior. However, as the changes in fatty acid composition does not provide information about organoleptical quality, it is not the best oxidation indicator for conducting ASLT. The analysis of volatile compounds showed that hexanal had the highest concentration throughout the experiment and was one of the key molecules based on GC-O analysis. However, the increase in hexanal concentration at higher storage temperature did not follow a linear trend due to the formation of methyl ketones. Therefore, it was concluded that sensorially assessed rancidity is the most suitable oxidation indicator to monitor the shelf-life of potato chips when conducting ASLTs due to its compliance with Arrhenius equation.
