INFLUENCE OF POWER ULTRASOUND ON OXIDATIVE RANCIDITY OF POTATO CHIPS

Abstract

ABSTRACT Removal of some lipids on the surface, or from a layer adjacent to the surface of potato chips, was investigated as a means to extend the oxidative stability. Classic potato chips purchased from a local grocery store were subjected to sonication in n‐hexane at room temperature for 1 min. Oxidative stability of the potato chips with and without surface lipids removed was examined by accelerated oxidative stability testing, where samples were stored in an environmental chamber set at 35C. The oxidative stability index was measured with an oxidative stability instrument. As compared with the nonsonicated potato chips, the oxidative stability of sonicated samples was improved by 25, 14, 11, 6 and 21% during the 0, 2, 4, 6 and 8th week of storage, respectively. In average, sonication resulted in 15% improvement of the oxidative stability of potato chips during the 8 weeks of storage at 35C. Thus, it was observed that removing some lipids from the surface of the potato chips by power ultrasound improved the storage oxidative stability.PRACTICAL APPLICATIONSSonication treatment used in this study was capable of reducing peanut lipid rancidity. This research demonstrated the potential of power ultrasound to remove lipids from the potato chips and improve oxidative stability during storage. This research indicated that sonication could provide an alternative for improving the oxidative stability and eventually shelf life and quality of potato chips.