Potato chips fried in sunflower oil may retain desirable flavor under dark storage conditions.

Several studies indicate that potato chips fried in sunflower oil produce more desirable flavor than those that are fried in cottonseed oil. However, the desirable flavor of a sunflower oil-produced chip is less stable during its storage period.

Researchers at Fort Valley State University investigated the quality and storage stability of potato chips fried in sunflower oil. They determined these chips could retain their desirable fried flavor for at least six weeks storage in a sealed container in a dark environment.

In experiments, three batches of the sunflower oil-processed chips were divided into two portions. Each group was subdivided into seven samples. These were stored in closed containers at ambient temperature in the dark or under fluorescent light for up to six weeks.

The scientists examined the color, peroxide values and flavor volatiles of each sample. One of the most widely used tests for oxidative rancidity, peroxide value is a measure of the concentration of peroxides and hydroperoxides formed in the initial stages of lipid oxidation.

Fresh chips contained 2.01% moisture and 38.5% total lipid content. Chips stored in the dark had a greater lightness and yellowness compared to those stored in the light. The lightness and yellowness of the chips decreased as storage time increased. But the redness of the chips did not change as storage time progressed.

The peroxide value of the chips that were stored under light was higher than the same value of chips stored in the dark. After two weeks, the peroxide value significantly increased from 2.6 to 16.3 milliequivalents (meqs) per kg of oil. It further increased to 40.7 meqs per kg of oil after six weeks. Except for t,t,-2,4-decadienal, of the 19 identified volatiles, the levels of hexanal and nonanal in the chips stored under light were greater than those of chips stored in the dark.

Levels of hexanal increased from 4.74% to 15.8 %, and levels of nonanal increased from 10.4% to 21.5% as storage time increased. However, the desirable fried flavor volatilem, t,t,-2,4-decadienal, was not affected by the length of storage time.

Further information. Govind Kannan, College of Agriculture, Fort Valley State University, 1005 State University Dr., Fort Valley, GA 31030; phone: 478-825-3085; fax: 478-825-3062; email: kannang@fvsu.edu.