| Abstract: | Storage Behavior of Potato Chips Exposed to Light and in the Dark I: Analysis of Alterations of the Frying Oil Caused by Light Two aspects should be considered in evaluating potato chips produced commercially: quality control within the production plant at the time of manufacture, and detection of alterations on storage during the period of circulation. Currently, these products are packaged without taking protective measures to eliminate light and atmospheric oxygen. The investigations in the first part of this study were therefore devoted towards the determination of the action of these two parameters on the oxidation of the frying oil. Since the fat content of such products is as high as 45%, one might assume that the state of oxidation of the fat determines the quality of the entire product. Based on the kinetics of peroxide formation and oxygen uptake it is shown that the light sensitivity of refined peanut oil increases with increasing thermal stress in the frying equipment. A common consideration of the oxygen uptake as measured physically, the peroxide formation, the absorption at 232 nm, and the carbonyle content gives a deep insight into the course of the reaction. Due to the tocopherols present in the oil conjugated hydroperoxides are predominantly formed in a wide region of the oxidative process. The parallel reaction of peroxide decomposition, which yields carbonyls having intense taste, occurs to such a small extent that methods suitable for routine analysis are unable to differentiate the samples. Addition of antioxidants was found to be of little use for the quality retention under the action of light. Exact knowledge of the storage behavior might enable to draw consequences for the practice. For example, one might use a packaging, which not only fulfils the technical requirements but also justifies economic considerations. |
