SENSORY AND CHEMICAL-STABILITY OF TORTILLA CHIPS FRIED IN CANOLA OIL, CORN-OIL, AND PARTIALLY HYDROGENATED SOYBEAN OIL

The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low-linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d (S8 and S16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic and off-odors/flavors, except that PHC chips had the lowest characteristic and highest off-odor/flavor. All S8 chips had similar lower (P < 0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor than did LLC chips. After S16, canola chips had the lowest (P < 0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P1 6, canola, PHC, and LLC chips had slightly higher (P < 0.001) characteristic odor/flavor scores than other chips. After P16 and P24, all stored tortilla chips had lower characteristic odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value and the p-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses of practically stored chips did not. Peroxide values and p-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree. Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips.