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

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dc.authorscopusid6602866393
dc.authorscopusid6602299684
dc.authorscopusid6506175498
dc.authorscopusid16052366300
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
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.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
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.
dc.identifier.endpage2106
dc.identifier.issn0970-7077
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33947401036
dc.identifier.scopusqualityQ4
dc.identifier.startpage2100
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9763
dc.identifier.volume19
dc.identifier.wosWOS:000243616900063
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectchips
dc.subjectfatty acids
dc.subjectoxidative stability
dc.subjectrancid flavour
dc.subjectshelf-life
dc.subjectPotato-Chips
dc.subjectStorage Stability
dc.subjectFrying Quality
dc.subjectOils
dc.subjectRancimat
dc.subjectUnsaturation
dc.subjectCottonseed
dc.subjectCanola
dc.subjectFlavor
dc.subjectFoods
dc.titleChanges in oxidative stability and fatty acid composition of commercially produced chips during shelf-life
dc.typeArticle

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