Oxidative Stability of α‐Linolenic Acid in Corn Chips Enriched with Linseed Oil Pro/Antioxidative Activity of Tocopherol

Extruded products, particularly those which are corn‐based, are widely consumed salty or sweet snacks; moreover, they very often provide a basis for breakfast for people around the world. Extruded products are characterised by a low nutritional value, and a particularly low content of polyunsaturated fatty acids of the n‐3 group. An attempt was made to enrich extruded corn crisps with α‐linolenic acid (ALA) through the addition of refined linseed oil at an amount of 5 %. Corn crisps were produced with the addition of the oil concerned so that the concentration of ALA in the finished product was at least 2 g 100 g^?1 (in a portion). With such a content of ALA, the crisps may be classified as ‘functional food’ in accordance with Commission Regulation (EU) No 432/2012 of May 2012. The following were tested: oxidative stability, and changes to the content of ALA during 6‐month storage of crisps with the addition of linseed oil and various concentrations of δ‐tocopherol and ascorbic acid. The crisps were packed in polyamide/polyethylene barrier film packages (30/70 µm), using either atmospheric air of argon for the packaging process. The study showed that with each applied concentration of δ‐tocopherol added to the linseed oil (200–800 mg 100 g^?1), it had a strong pro‐oxidant effect. Packaging in argon atmosphere play very protective role in ALA stabilisation in functional corn crisp.