1NRCMAP, Boriavi-387 310, Anand, Gujarat, India.
2Vice Chancellor, Rani Durgavati University, Jabbalpur-482 001, Madhya Pradesh, India.
Potato chips fried in oils of cottonseed (CSO), sunflower (SFO), and 20 and 40% blends of palm olein oil (POO) and SFO were stored at room temperature for 0, 3 and 6 weeks in total darkness (DS) and in natural light (LS). During dark storage, peroxide value (PV) increased only in chips fried in SFO, while under light storage PV increased at lower rates in chips fried in POO-SFO blends than in CSO or SFO alone. Sensory evaluation showed that potato chip flavour intensity was similar among oils/blends and unchanged during storage, whereas intensity of oxidative rancidity and off-flavour increased in chips fried in CSO at 6 weeks in LS. Addition of POO to SFO improved the stability of chips as measured by PV, without sacrificing chip flavour.
