Changes In Sensory Properties Research Articles

English

Noodles are one of the most important foods worldwide; various methods have been reported to extend their shelf life. In this study, the effects of dipping noodles in various concentrations of acidulant solutions (organic acids) on the shelf life of the noodles were evaluated. The results showed that the growth of the tested microorganisms, that is, Escherichia coli, Staphylococcus aureus and Bacillus cereus, was significantly inhibited when > 0.5% solutions of acidulants were applied. Here, a 0.5% mixed solution showed a larger halo zone diameter (8.5 to 11.5 nm) than 0.5% citric acid or 0.5% lactic acid solution (8.0 to 9.0 nm). Moreover, six variations of acidulants were used (0.5 and 1% citric acid, lactic acid and their combination), the shelf life at 5°C of the noodles dipped in a 0.5% 1:1 mixed solution for 20 s was also 4 to 6 days longer than those without treatment. All sensory attributes of noodles treated with the mixed solution were the highest (p<0.05) among all the samples. The results of the sensory study also indicated that products treated with the mixed solution had scores that were close to those of untreated noodles, in terms of appearance, texture, taste, hardness and elasticity as well as overall acceptance. Finally, these results provide support for developing a simple method to prolong the shelf-life of fresh noodles and minimizing any negative changes in sensory attributes. Key words: Acidity, organic acid, antimicrobial agents, microorganisms, sensory evaluation

Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

Effects of the combination of nisin and ε-polylysine with chitosan coating on quality maintenance and white blush inhibition were investigated in fresh-cut carrots. Fresh-cut carrots were treated with 1% lactic acid solution (v/v), 1% chitosan solution (w/v), or 1% chitosan solution containing 64 μg/mL nisin and 250 μg/mL ε-polylysine (LA + CH + Nisin + ε-PL). The samples were packed in polyethylene plastic bags and stored at 4 °C for 9 days. Changes in sensory attributes, physicochemical indices, respiration rate, microbiological counts and white blush were measured. Results showed that LA + CH + Nisin + ε-PL significantly (P < 0.05) inhibited respiration rate, decline of ascorbic acid and growth of microorganism (yeast and mold, total viable counts, total coliforms counts, Staphylococcus aureus and Pseudomonas spp.), and increased total phenol content and phenylalanine ammonialyse (PAL) activity compared with the control after 9-day storage. It was also strongly effective in inhibiting the white blush of fresh-cut carrots. Furthermore, LA + CH + Nisin + ε-PL significantly (P < 0.05) reduced the lignin synthesis in fresh-cut carrots by inhibiting the cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) activity, as well as Dc4CL and DcC4H gene expression. Our results may provide some basis for the use of the combination of nisin and ε-polylysine with chitosan coating as an alternative preservation method for fresh-cut carrots.

Preservation of squid by slightly acidic electrolyzed water ice

Squid is considered as a healthy food by consumers because of its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on preservation of squid. Five groups (untreated with ice (A), squid placed on the tap water (TW) ice (B) or SAEW ice (C), squid placed in the TW ice layers (D) or SAEW ice layers (E)) were conducted to evaluate the changes of sensory properties, microbial loads, pH value, peroxide value (POV), thiobarbituric acid (TBA) and total volatile basic nitrogen (TVBN) contents during the shelf life tests. The results showed that SAEW-ice was more efficient at maintaining the squid quality during storage than TW-ice. The total bacterial counts were significantly reduced by 1.46 ± 0.10 log10 CFU/g treated by SAEW-ice and maintained relatively slow microbial growth during storage. It was also observed that SAEW-ice treatment delayed the appearance of browning and softening. Furthermore, SAEW-ice treatment also inhibited the increase of POV and maintained relatively low TBA and TVBN contents. These data indicated that SAEW-ice had the potential to ensure the microbial safety and control the quality deterioration of squid during storage, which could be a new approach worthy of further investigation.

Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5kGy, 5kGy and 7.5kGy and combination processing comprised of EBI dosage at 2.5kGy and thermal treatment (80°C for 20min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5kGy and subjected to combination processing at 2.5kGy and thermal treatment were shelf-stable for 60 days. 2.5kGy and 5kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma.

The microbiological safety, quality changes, and genotoxicity of chicken breasts treated with flexible thin-layer dielectric barrier discharge (FTDBD) plasma inside a sealed package were investigated. Following 10 min plasma treatment, the numbers of total aerobic bacteria, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium were reduced by 3.36, 2.14, 2.73, and 2.71 Log CFU/g, respectively. Color L* and b* values increased whereas a* value decreased following plasma treatment with increasing exposure duration. Lipid oxidation was unaffected by plasma treatment. In sensory evaluation, flavor decreased and off-flavor increased with extended plasma exposure time, however, these changes had no effect on acceptability. Increased cohesiveness was the only texture profile analysis parameter that changed following plasma treatment. No genotoxicity was detected in plasma-treated chicken breast using the Salmonella mutagenicity assay. Therefore, FTDBD plasma is applicable since it is able to improve microbiological safety with minimal changes in sensory properties of the chicken breast.

Assessment of Physicochemical Parameters and Storage Stability of Reused Oils

Oils are obtained from nuts and seeds of plants such as corn, groundnut, soyabean, olive, sunflower, cotton seed, palm, coconut and rape seed. Oils are extracted from the nuts or seeds by crushing and by the use of solvent extraction [1]. Deep fat frying is a popular food preparation method, where thermal stressing of polyunsaturated fatty acid, generates high levels of cytotoxic aldehydic products, arising from the fragmentation of conjugated hydroperoxydiene precursors. Such aldehydic compounds are damaging to human health [2]. Cooking oil is chemically decomposed in the cooking process and this decomposition leads to a deterioration in cooking quality, if the oil is kept in use for a long time [3]. Hence the present study was undertaken to assess the physicochemical parameters and storage stability of reused groundnut and palm oils. Results showed that physiochemical characteristics of oil were altered during repeated frying and storage and the changes in sensory attributes were also observed.

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

Effects of 1-methylcyclopropene and diphenylamine on changes in sensory properties of ‘Granny Smith’ apples during postharvest storage

The objective of this study was to investigate and compare the effects of 1-methylcyclopropene (1-MCP) and diphenylamine (DPA) postharvest pre-storage treatments on changes in sensory properties of ‘Granny Smith’ apples during cold storage along with subsequent keeping of fruit at room temperature. Apples were stored in normal atmosphere (NA) at 0–1°C/90–95 RH and evaluated after 3, 6 and 9 months (after removal from cold storage plus 1, 8 and 15 d at room temperature) by descriptive sensory analysis.Fourteen of the 17 evaluated attributes, in the form of an unfolded data matrix, were subjected to principal component analysis (Tucker-1). The combination of 11 sensory attributes, which loaded heavily on PC-1, was referred to as ‘Freshness' axis. Three-way analysis of variance was applied on PC-1 scores for samples (PC-ANOVA). 1-MCP samples showed relatively low rates of juiciness, cohesiveness, hardness, crunchiness, greenness and sourness reduction during the observed period of storage as compared to Control and DPA samples. All of the evaluated 1-MCP samples practically appeared on the positive side of ‘Freshness’ axis in principal component space. The highest level of freshness loss during the storage period was observed in Control samples, which suffered changes in quality after the 9 months of storage at such a level that the fruit ware decayed and not suitable for consumption. The most resistant to scald forming were 1-MCP treated apples. No scald was found after 9 months of cold storage.The treatment of ‘Granny Smith’ apples with 1-MCP can extend the storage time in standard NA storage for at least 3 months without significantly losing freshness even two weeks after removal from cold storage, and is more effective in preserving sensory attributes related to apple freshness when compared with the DPA treatment.

Sensorial and chemical changes in buffalo milk Kheer Mohan during storage

Kheer Mohan is an energy dense popular sweet of eastern Rajasthan. Similar to other traditional Indian dairy products, this product also has the problem of short shelf life. It has maximum shelf life of six days at room temperature. Present investigation was undertaken to check the suitability of different packaging methods viz. normal, vacuum and nitrogen packaging using nylon films for shelf life enhancement as well as to monitor changes in sensory attributes, pH, free fatty acid (FFA) content and microbial counts during its storage at 30±1 0 C. For storage period and packaging conditions, significant (p<0.01) difference in overall acceptability scores was observed. Packaging conditions and storage period had highly significant (p<0.01) decreasing effect on pH value during storage. Storage period showed highly significant (p<0.01) increasing effect on FFA values, whereas packaging condition had non-significant effect on the same. Both packaging and storage period had highly significant (p<0.01) increasing effect on SPC of Kheer Mohan. Vacuum packaging of Kheer Mohan samples was not feasible as it not only altered the shape of product but also made sugar syrup to squeeze out from the samples. Packaging of Kheer Mohan samples in nitrogen environment resulted in minimum 1.5 times increase in product shelf life (9 days) as compared to the product packed in normal air environment (6 days) at 30±1 0 C storage temperature.

Application of fuzzy logic technique for sensory evaluation of high pressure processed mango pulp and litchi juice and its comparison to thermal treatment

Abstract Sensory attributes of high pressure processed (200, 400, and 600 MPa/20, 27 (ambient temperature), 40 and 60 °C/10 min (fixed)) mango pulp ( Mangifera indica cv. Amrapali) and litchi juice ( Litchi chinensis cv. Bombai) were evaluated and compared with untreated and thermally treated (0.1 MPa/95 °C/10 min) samples using fuzzy logic. A semi-trained panel of judges analyzed the samples for various sensory attributes viz., color, aroma, body, taste, aftertaste, mouthfeel, and appearance. Judges' preference on the importance of sensory attributes was obtained as crisp numbers instead of linguistic variables, using the 5-point fuzzy logic scale. Sensory quality of samples was then compared based on estimated overall sensory scores, overall membership function, similarity values, ranking of the samples, and quality attributes. The sensory attributes of mango pulp and litchi juice were found to be dependent on product type and process severity. In general, high pressure processed samples had higher likeness than their thermally processed counterparts. The sensory acceptance of high pressure treatment was similar to fresh litchi juice, irrespective of the applied pressure/temperature level, whereas severe deterioration was observed after thermal treatment. In case of mango pulp, 600 MPa/60 °C emerged as the upper boundary limit beyond which HPP considerably affected the sensory attributes of the product, whereas no such effect was seen in litchi juice. Among the tested attributes, “taste” was adjudged extremely important sensory characteristic for both mango pulp and litchi juice. Further, the changes in sensory attributes of both fruit products upon processing were correlated to changes in physico-chemical parameters, viz., color, pH, total soluble solids and phenolics content. Industrial Relevance Fruit consumption has increased in the recent years, among which tropical fruit-based products, such as mango pulp and litchi juice, have gained huge popularity. High pressure processing has emerged as an alternate to thermal processing for preservation of fruit products. Many aspects of HPP have been studied; however, information regarding sensory characteristics is scarce. This study aims at reducing this information gap which will assist in product and process development.

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28–56 days), sensory body and texture, acid degree value (0–42 days), soluble protein, titratable acidity (7–56 days), pH (7–56 days), meltability (0–56 days), and stretchability (4–49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

Storage-induced changes are known to be more prominent in lactose-hydrolyzed (LH) milk compared to conventional milk. Therefore the present study aimed at identifying off-flavors resembling from formation of volatiles during storage of ultra-high temperature treated (UHT) LH milk and conventional UHT milk. Further, the influence of heat processing, indirect or direct, on UHT LH milk was also examined. Storage-induced changes in sensory attributes, volatiles and primary amines were investigated during a 4 months period. Conventional UHT milk (with 5 % lactose) processed using indirect heat treatment (CONVI) and two types of UHT LH milk (with less than 0.01 % lactose) produced using either direct heat treatment (LHD) or indirect heat treatment (LHI) were represented in the study. Sensory descriptive analysis showed that fresh samples of CONVI, LHI and LHD differed in sensory properties and the samples could be differentiated according to boiled and stale aroma as well as color saturation. Differentiation of the fresh samples based on the volatile gas chromatography–mass spectrometry profile was not achievable. During storage, samples developed differently with respect to sensory characteristics, volatiles and the amount of primary amines. Partial least squares models (PLS1) including only methyl ketones and aldehydes showed that 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone, heptanal, octanal and nonanal predicted stale flavor. Bitter taste, on the other hand, correlated with the amount of primary amines (Pearson’s correlation, r 2 = 0.71). This finding indicates that storage-induced changes in sensory characteristics, volatiles and primary amines depend on both differences in lactose content and the applied heat processing.

Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed.

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega-3 fatty acid composition and sensory properties of hens' eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega-3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega-3 fatty acids in feed influence the level of yolk omega-3 fatty acids in egg yolk. Inclusion of chia into the hens' diet significantly increased the concentration of yolk omega-3 fatty acid without significant change in sensory properties.

Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee

AbstractSensory profiles of 13 coffee samples from the Huila Region, Colombia were evaluated using two different sensory panels: a highly trained descriptive sensory panel and a group of Q‐certified coffee cuppers. The trained panel consisted of six descriptive panelists who developed a lexicon to evaluate and then test the coffee samples. Four “cuppers” scored the same samples based on the Specialty Coffee Association of America “cupping protocol.” In addition, cuppers generated tasting notes to characterize the different coffee samples. Data indicated little overlap between the two methods and a low relationship between the two different sets of terms. Moreover, tasting notes by cuppers indicate lack of agreement on the terms used to describe samples, with only four terms used by more than two assessors to describe a single coffee product out of a total of 59 terms used by the cuppers. The results indicate that the cupping method and sensory descriptive methods provide different information that cannot be used as an alternative to each other when describing coffee products. Instead, the results suggest that the two types of data may be used synergistically to evaluate the quality and the sensory properties to better characterize coffee samples.Practical ApplicationsThis research shows that “expert” coffee cupper data and trained sensory panel data cannot be used interchangeably. Thus, for research purposes sensory panel information is necessary for tracking changes in sensory properties.

Influence of Water-Soluble Nitrogen and Free Amino Groups on Sensory Attributes of Smoked Mozzarella Cheese

The smoking of cheeses contributes to significant changes in their color, aroma, and also content of free amino groups. The aim of the study was to evaluate changes in sensory attributes of smoked and unsmoked mozzarella cheese during storage for four weeks. It was found that inner layers of both cheeses were equally light despite large differences in their outer layers (ΔL*: 26.33 for smoked and ΔL*: 5.33 for unsmoked). Color of the edge layer in smoked cheese was more saturated than in unsmoked cheese (ΔC* = 17.47). The edge layer in smoked cheese after storage became more saturated (ΔC* = 5.12). Desirability of smoked cheese was 1.5-fold greater than that of unsmoked cheese. Smoking contributed to the disappearance of cooked aroma (by 32%), whey, and cowy/phenolic aromas and intensified the perceptibility of acid taste (8.5 times). Changes were higher in smoked mozzarella because of its higher proteolysis susceptibility.

Multivariate accelerated shelf-life test of low fat UHT milk

A multivariate accelerated shelf life test (MASLT) that employs all sensory attributes that show change over time was applied to data obtained from a trained panel (n = 11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45 °C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45 °C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

The effects of fat reduction in Lyon-style (25% fat) and liver sausages (30% fat) using inulin, citrus fiber and partially rice starch were studied in terms of sensory properties and consumer acceptance. Fat reduced Lyon-style sausages (3 to 17% fat) and liver sausages (3 to 20% fat) were respectively compared to the full-fat controls. Reducing fat in Lyon-style sausages decreased meat flavor, aftertaste meat flavor, greasiness and juiciness, and enhanced color intensity, spiciness, spicy aftertaste, raspy throat, coarseness and firmness scores. But adding inulin and citrus fiber led to sensory characteristics similar to the full-fat reference. Regarding liver sausages, attribute scores in greasiness, creaminess, lumpiness and foamy were decreased with fat reduction and simultaneous addition of fibers. Color intensity, spiciness, firmness and attribute furred tongue were increased. Consumer tests revealed acceptable fat reduced (32 to 90% less than control) and fiber enriched (1.0 to 5.6%) sausages. Drivers of liking were found to relate not only to high-fat but also to low-fat samples.

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit.

Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20°C. Overall acceptability was evaluated by consumers. Correlation analysis between sensory attributes and physicochemical variables was carried out. Physicochemical cut-off points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. The validation of the model was done by comparing the shelf life estimated by kinetic models and consumers. It was recorded large correlations between appearance, brightness, and color with L*; appearance and color with chroma and hue angle; sweetness and flavor with TSS, and between F and texture. The shelf life estimated based on consumer using a 9 point hedonic scale was in the range of 10-12, 2.3-2.6, 1.3-1.5 and 1.0-1.1days for 5, 10, 15 and 20°C. It was recorded large correlation coefficients between the shelf life estimated by consumer acceptability scores and physicochemical variables. Kinetic models based on physicochemical variables showed a tendency to overestimate the shelf life as compared with the models bases on the sensory attributes. It was concluded that physicochemical variables can be used as a tool to estimate the FCM shelf life.

Formulating biscuits with healthier fats. Consumer profiling of textural and flavour sensations during consumption

The objective of this work was to study the changes in sensory properties of biscuits when using new oil/hydrocolloid systems and/or when reducing fat to diminish saturated fatty acids content. Free Choice Profile (FCP) combined with the Repertory Grid (RG) method was used to determine the differences perceived by naive consumers at different stages of the eating process. Fourteen biscuits containing different types of fat (five oil/hydrocolloid systems and two conventional shortenings) were prepared at two fat levels (15.6% and 10.6%) and compared with two control biscuits prepared with the two conventional shortenings at 18% fat level. Sensory characteristics of biscuits were evaluated by consumers (n=28) using their own set of descriptors. Generalized Procrustes Analysis (GPA) was applied to the data to determine differences perceived during each stage (first bite, during chewing, and during bolus aggregation/swallowing). Consumers agreed in using hardness to describe the differences among biscuits perceived at first bite. During chewing differences in other texture attributes and the main flavours in biscuits were found by some consumers. During the last eating period, consumers perceived clear differences in these main flavours but also in some other flavour notes.A substantial reduction in the fat content (10.6% fat) resulted in biscuits that were considerably harder and drier and had less flavour than the control ones (18% fat). A less drastic fat reduction (15.6% fat) made it possible to prepare biscuits which retained similar sensory properties to those of the controls. The biscuits prepared with either olive oil or sunflower oil and xanthan gum differed the most from the biscuits made with shortenings. The biscuits formulated with either olive oil or sunflower oil and HPMC had the closest sensory properties to the shortening biscuits. The sunflower oil/HPMC systems seemed to be the most suitable system for obtaining biscuits with a healthier fatty acid profile.

Effect of Salt on the Sensory and Keeping Quality of Orange Fleshed Sweetpotato Crisps

The study was carried out to determine the effect of salt on the sensory, nutritive and keeping quality of OFSP crisps. Crisps were made by deep frying slices of approximately 3.5 mm thickness treated with, 2% and 4% table salt. A control with no salt treatment was prepared alongside the treated ones. Two varieties of OFSP; Ejumula and Kakamega were used in the study. After deep frying, the crisps were cooled to room temperature, packed in paper-lined high density polythene pouches and stored in a dark cupboard at room temperature for three months. During the storage period, the crisps were analyzed for proteins, fat and carotenoid content. Changes in sensory attributes were analyzed using a semi-trained panel. Results indicated that freshly prepared crisps treated with 2% salt had the highest acceptability mean scores for all attributes while there was no significant difference (p > 0.05) between crisps made from either Ejumula or Kakamega variety. Carotenoid content decreased with increase in salt concentration in both OFSP varieties. Shelf-life studies showed that the decline in sensory attributes started after 2 months of storage. The study shows that OFSP crisps treated with 2% salt are more acceptable and reasonably stable during storage.