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Changes in oxidative stability and fatty acid composition of commercially produced chips during shelf-life

dc.contributor.authorDağlıoğlu, Orhan
dc.contributor.authorTaşan, Murat
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorDaglioglu, Figen
dc.date.accessioned2022-05-11T14:43:54Z
dc.date.available2022-05-11T14:43:54Z
dc.date.issued2007
dc.identifier.issn0970-7077
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9763
dc.description.abstractChanges in oxidative stability and fatty acid composition of commercially produced potato and corn chips during shelf-life were studied. The chips were stored at ambient conditions for four months which. Was given by, the manufacturers. At definite time intervals, the absorbed oil was extracted from the chips and analyzed for free fatty acids, peroxide value, rancimat induction time and fatty acid composition. Sensory analysis for rancid flavour was carried out by an expert panelist group using a hedonic scale. Changes in fatty acid composition throughout shelf-life of potato and corn chips were insignificant (p > 0.05). Even though significant differences were determined in free fatty acids, peroxide value and induction time values as well as sensory scores (p < 0.05), potato and corn chips maintained their oxidative and hydrolytic stability and rancid flavour was sensorial acceptable at the end of shelf-life.en_US
dc.language.isoengen_US
dc.publisherAsian Journal Of Chemistryen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectchipsen_US
dc.subjectfatty acidsen_US
dc.subjectoxidative stabilityen_US
dc.subjectrancid flavouren_US
dc.subjectshelf-lifeen_US
dc.subjectPotato-Chipsen_US
dc.subjectStorage Stabilityen_US
dc.subjectFrying Qualityen_US
dc.subjectOilsen_US
dc.subjectRancimaten_US
dc.subjectUnsaturationen_US
dc.subjectCottonseeden_US
dc.subjectCanolaen_US
dc.subjectFlavoren_US
dc.subjectFoodsen_US
dc.titleChanges in oxidative stability and fatty acid composition of commercially produced chips during shelf-lifeen_US
dc.typearticleen_US
dc.relation.ispartofAsian Journal of Chemistryen_US
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume19en_US
dc.identifier.issue3en_US
dc.identifier.startpage2100en_US
dc.identifier.endpage2106en_US
dc.institutionauthorGeçgel, Ümit
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid6602866393
dc.authorscopusid6602299684
dc.authorscopusid6506175498
dc.authorscopusid16052366300
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.identifier.wosWOS:000243616900063en_US
dc.identifier.scopus2-s2.0-33947401036en_US


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