FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILS

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Abstract
Oil from sunflowers grown in southern U.S. was compared with cottonseed and palm oils for frying potato chips. Chips fried in each oil were evaluated by chemical and sensory methods at 2‐wk intervals during 10 wk storage at 31°C. At each evaluation interval, sensory scores did not differ markedly among chips fried in the three oils. Flavor of chips from all oils decreased in quality during storage at the same rate and differed significantly between chips stored 0 and 10 wk. However, quality deterioration was not clearly defined as rancidity by the panel. In general, chemical and sensory analyses of the potato chips and of heated oils indicated no difference in the performance of the oils.
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