Effect of non hydrogenated cottonseed oil on the flavor quality and stability of high oleic low linolenic canola oil during potato chip processing
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Potato chips fried in high oleic low linolenic canola oil (HOLLCA), non hydrogenated cottonseed oil (CSO), and HOLLCA-CSO blends (50-50 and 75-25) were evaluated by a sensory panel, before and after a 4 month storage which included 2 months of storage under light. Para-Anisidine values (pAV) did not increase significantly during storage, whereas the thiobarbituric acid (TBA) values increased significantly during storage in chips fried in cottonseed oil and 50-50 HOLLCA-CSO blend. The addition of CSO reduced the level of oleic acid from 73.75% to 63.09% (1:3 ratio) or 47.54% (1:1 ratio), while increasing e amount of linoleic acid from 16.37% to 25.75% (1:3 ratio) or 36.00% (1:1 ratio). Sensory evaluation showed that the intensity of fried flavor and off-flavors of potato chips were similar among oils and blends, and remained unchanged during storage. The overall likeability of HOLLCA fried chips was significantly improved by the addition of non hydrogenated cottonseed oil in 1:3 ratio. The flavor quality and TBA value of potato chips fried in 75-25 HOLLCA-CSO blend appear to fluctuate much less during storage than those of chips fried in 50-50 blend. The addition of CSO to HOLLCA in 1:3 ratio did not significantly increase TBA value and TBA value of the resulting blend did not significantly increase during storage, indicating that potato chips fried in 75-25 HOLLCA-CSO blend can sustain a longer storage than those fried in cottonseed oil, without showing signs of flavor deterioration.