Tortilla Chips Research Articles

Effects of the FDA's sodium reduction strategy in the U.S. market for chip products

Recent policy proposals have favored product reformulation to reduce excess sodium intake, a risk factor for cardiovascular diseases. The U.S. Food and Drug Administration (FDA) has published draft guidance with target values to encourage sodium reduction in processed food, spawning widespread discussion. Points of uncertainty are expected consumer responses to and market outcomes from sodium reductions affecting industry incentives and profits. The objective of this article is to simulate the effects of two reduction scenarios on sales, revenue, and total sodium intake, with a focus on industry-wide versus market-leader-only reformulation. Using a nested-logit demand framework, we derive product-level demand estimates and explicit “sodium elasticities” in the highly differentiated U.S. market for potato and tortilla chips and simulate two sodium reduction scenarios based on the FDA's current proposal. Key findings of our simulations are that a 10% reduction in sodium content for products exceeding the FDA's target sales-weighted mean would lead to an overall decrease in sodium intake of more than 7%. Adverse effects on reformulating manufacturer sales and revenues are ambiguous and vary by product category. Our results only partly support the “unhealthy = tasty intuition” hypothesis in the literature, indicating that the adverse effects of product reformulation on demand and industry benefits are not as guaranteed as often portrayed.

Hydration behavior of chia seed and spray drying of chia mucilage

Chia seeds (Salvia hispanica), rich in omega-3 fatty acids, were soaked in water with different seed to water ratios at 60°C for 10 hr. Mucilage was extracted using a stirrer at 2,000 rpm for 6 hr and centrifuged. Total soluble solids of collected gel was increased to 1% using maltodextrin and homogenized. Chia seed mucilage powder was produced by using laboratory-scale spray dryer at various temperatures, feed flow rates, and air flow rates. Effect of spray drying air temperature, feed flow rate, and air flow rate on chia mucilage powder cyclone recovery was studied to find the best combination of spray drying parameters to get high cyclone recovery. Seed to water ratio of 1:30 gave reasonable hydration yield with minimum water leftover. Combination of low drying air temperature, high pump flow, and high air flow (150°C, 475 ml/h, 54 m3/h) gave good cyclone recovery of chia seed mucilage powder. Practical applications Aim of this study is to produce chia mucilage powder using spray drying. Chia mucilage powder is made successfully through spray drying technique using very low quantity of maltodextrin even (to adjust mucilage to 1 °Brix only). However, maltodextrin does not give any merit to the resultant spray dried product, generally. Best combination of spray drying parameters were 150°C, 475 ml/h and 54 m3/h. They yielded chia seed mucilage powder cyclone recovery of 19.33%. With these spray drying process parameters, it is commercially viable to produce chia mucilage powder with low maltodextrin incorporated. The developed spray dried chia seed mucilage powder is white in color and suitable for all industrial applications in preparing food products, namely, bread, energy bars, tortilla chips, cake mixes, omega-3 enriched ready-to-eat cereal, chia flakes ready-to-eat cereal, omega-3 enriched pasta, chia pasta, muffins, cookies, snack bars, fabricated chips, energy drinks, etc.

Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15 times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips enriched with MP and DRC exhibited a lower in vivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips.

Screening of Processed Foods for Transgenic Proteins from Genetically Engineered Plants Using Targeted Mass Spectrometry.

Screening of food products for the presence of material from genetically engineered (GE) plants is typically done using deoxyribonucleic acid (DNA)-based methods to detect the presence of transgenic DNA. In this study, we have demonstrated the feasibility of using targeted mass spectrometry (MS) to detect a protein expressed by transgenic DNA to confirm the presence of GE plant material in processed foods. Scheduled parallel reaction monitoring (sPRM) was used to detect the enzyme, 5-enolpyruvulshikimate-3-phosphate synthase, from Agrobacterium sp. strain CP4 (CP4 EPSPS), which confers glyphosate tolerance in transgenic crops. Five CP4 EPSPS surrogate peptides and their corresponding retention times identified via data-dependent LC/MS/MS analysis of a glyphosate-tolerant soybean certified reference material, GTS 40-3-2, were used to develop the sPRM assay. The assay was used to screen four soy-based infant formulas, four corn-based cereals, corn tortilla chips, and cornmeal for the presence of CP4 EPSPS. At least four of the five selected surrogate peptides were detected in nine of the products analyzed, suggesting that targeted MS can serve as a complementary analytical method to DNA-based methods for the detection of material from GE plants in processed foods.

The Carrier

552 Feminist Studies 46, no. 3. © 2020 by Heather Fowler Heather Fowler The Carrier The carrier, not yet a carrier, shopped in the rain. For this person, whether male, female, or neither in particular, it was just an everyday almond milk and tortilla chip run one evening as they worried about freeway traffic and wanted to get home—cold, tired, wet, irrational, and exhausted from a mind-numbing day at work. It had been raining for hours, so by the time they approached the entrance and saw through the grocery store’s picture window one lone cart, off to the side, inside, that might be drier than those out front, they walked toward it as if to seize, with no great hurry, an unexpected grace. They grabbed it. They did worry, before their hands met the cart handle, that it might have a wonky wheel, as did many abandoned carts, but they took the chance, and it didn’t. So, this was a lucky find. Except that this cart’s handle, unbeknownst to the almost-carrier, had been sneezed on moments before by a woman who’d suddenly felt too ill to shop and so had darted out. This carrier couldn’t possibly have known that the woman who’d held it before them had just been to the airport five days before, picking up her son from Canada, and had touched several public railings with her clean, vulnerable hands. They couldn’t possibly have known that the woman could hardly breathe, even as she drove toward the store that night, hungry though wet and clammy with fever. In actuality, the only thought the carrier had upon reaching that cart and grabbing its handle was that it, as a whole, was unfortunately Heather Fowler 553 no drier than the others brought in from the outer lot, so it must have been left at the front quite recently. The carrier’s fingers curled in a grip around the still-wet cart handle bedazzled with hundreds of liquid drops. By that point, they knew they weren’t going back outside for a similarly wet cart—but the respiratory droplets from the earlier shopper ’s sneeze were camouflaged perfectly, and the virus was now all over the carrier’s hands. There was no way the carrier could have predicted this circumstance of contagion. They weren’t at the airport, or in a public restroom, or near a highly infectious country far, far away. They were at the local grocery store. They had gone to the store and grabbed a cart to satisfy a moment’s snack urge. Then their nose itched, so they scratched it. It could not have been clear to anyone present whether that or the other things the carrier did over the next half hour actually caused an infection. The carrier brought a savory food sample of orange chicken to their lips near the bread aisle, for example, then licked their fingers to remove the sticky orange sauce; they rubbed their eyes in Aisle Two, scratched their nose again in Aisle Eight, and otherwise touched their face, as is standard for humans, nine additional times during the following twenty -eight minutes. They were walking with that cart around the aisles, picking up items and deciding against them, grabbing some to drop in the cart, leaving some with hands returning to the infected handle time and again before moving back to the shelves. The virus could live on those items for up to two days, it was said, though opinions varied. And then the carrier went home with their almond milk, chips, vegan cheese, pinto beans, organic lemonade, paper towels, bag of ice, frozen peas, and disease. The carrier made dinner! The carrier Netflixed and carried on; the carrier chilled with a bad movie and only themselves. The carrier went back to work the next day and touched all the door handles, elevator buttons, and shared counters. It was six days before accelerating panic would rock the nation. The carrier had heard of the newest near-SARS pandemic devastating China, then Korea, then Europe, but they thought: No way will it affect me here where I live in America, which is...

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at concentration of 200 mg/kg (primary synthetic antioxidant), ascorbyl palmitate (AP) at 100 mg/kg (secondary synthetic antioxidant), and their blend (in the same concentration than individual addition) were added. Dough included 2% sesame seed, as it is prepared in commercial formulations for tortilla chips in the Guanajuato region (Mexico). Dough was sheeted, cut, and baked. Batches of 0.08 kg of tortillas were deep fat fried at 190°C for 2 min to produce the chips. Chemical indices—such as peroxide value (PV) and free fatty acids (FFA)—color and viscosity of the POs were evaluated. After 20 batches, the values for PO + BHT were PV = 29.6 meq/kg, FFA = 0.19%; PO + AP had PV = 13.3 meq/kg and FFA = 0.27%; and PO + BHT+AP, PV = 11.81 meq/kg and FFA = 0.29%. The best performance—based on lower primary oxidation—was achieved with the blend of antioxidants. Practical applications Repeated frying with PO is a common operation for production of tortilla chips. The blend of primary (BHT) and secondary (AP) antioxidants at 200 and 100 mg/kg, respectively, is recommended for manufacturers of frying media and for food industry, since it improved the performance (lower primary oxidation) of PO. In this way, safer fried tortilla chips would be offer to consumers, avoiding risks for consumers’ health (lower peroxide content) and having a product with good quality.

The Addition of Minced Catfish (Pangasius sp.) as a Protein Source on Tortilla Chips by Preference Level

Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist.
 Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in May-July 2018.
 Methodology: The method used in this research was the experimental method with the five treatments, which were the addition of minced fish were 0%, 5%, 10%, 15%, and 20% and involving 20 semi panelists as replication. The addition of minced were calculated based on the weight of corn flour. The observed parameters were yield, hedonic test (appearance, aroma, texture, taste) and chemical characteristics (protein and water content) in control and most preferred treatment. Data processing using Friedman and Bayes Test.
 Results: The results showed that tortilla chips with the addition of 10% of minced catfish was the most preferred tortilla chips by panelists with an average score of appearance, aroma, texture and taste are 7.00; 6.40; 6.70; and 7.60. The yield of tortilla chips is 75.77%. Chemical test results of protein content is 9.98% and water content is 2.28%.
 Conclusion: Tortilla chips with the addition of 10% of minced catfish was tortilla chips which was most preferred by panelists.

EVALUACIÓN DEL MECANISMO DE ABSORCIÓN DE ACEITE Y PÉRDIDA DE AGUA DURANTE EL FREIDO DE TORTILLA CHIPS

Simple equation Mt/M∞ = Ktn is evaluated to describe the Fickian mechanism of oil absorption and water release during the frying of tortilla chips in nixtamalized samples with lime and without lime where Mt/M∞ is the fractional solute absorption or release, and n is the diffusional exponent characteristic of the Fickian mechanism that changes with food physical and chemical properties. For the Fickian mechanism, the exponent (n) is ≤0.50, and non-Fickian is 0.5<n<1 for slabs. Moisture releases showed a Fickian mechanism form tortilla chips with lime (n = 0.5) due to water interaction with matrix components and non-Fickian for tortilla chips without lime (n = 0.6). Oil absorption showed a Fickian mechanism for nixtamalization with lime n = 0.4 and for nixtamalization without lime, one of n = 0.3. The larger water diffusion coefficient in the tortilla chip compared to that of oil diffusion indicates that water release and oil absorption during frying is not a simultaneous event. The behavior of the water and oil diffusion is an interesting topic that, in this study, was investigated using a practical equation with potential application in food processing.

Implications of two different methods for analyzing total dietary fiber in foods for food composition databases

Since 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where “fiber” is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a need to identify suitable foods for analysis. USDA’s National Food and Nutrient Analysis Program sampled suitable foods for analysis by EGF and mEGF. No detectable difference between EGF and mEGF was found in almonds, wheat bread, oatmeal cookies, tortilla chips, taco shells, kale, fast food French fries, or cooked dried pulses. mEGF exceeded EGF in uncooked dried pulses (5.4–10.5 g/100 g), raw potatoes (13.7 g/100 g), and cooked plantains (3.1 g/100 g), and slightly higher (0.7–2.2 g/100 g) in hummus, canned refried beans, prepared wild rice mix, and frozen raspberry berries, concentrate, and puree. Statistical power was hindered by high analytical uncertainty, especially for mEGF (up to 33% RSD), likely due to cumulative errors in the multiple steps comprising mEGF. mEGF analyses should focus on foods containing significant levels of fiber components not included in EGF, and reporting individual, particularly metabolically active, fiber components.

Mycotoxins during the Processes of Nixtamalization and Tortilla Production.

Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins.

Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment.

Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40°C, 50°C and 60°C and two air velocities (1.0m/s2 year 1.5m/s2). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC-MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41-58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20μg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.

Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips.

Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC-UV. Lower acrylamide content in tortilla chips was for CNP with 46.3µg/kg, followed by TNP with 55.0µg/kg, ENP with 694.6µg/kg and EXP with 1443.4µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p <0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.

Front Porch

Front Porch Marcie Cohen Ferris Click for larger view View full resolution Ben Alper, from the series “Background Noise.” [End Page 1] IN WHICH I OUT MYSELF as a southern outsider/insider. Raised a Jewish southerner, I am married to an agnostic folklorist from Mississippi with whom I share progressive politics. My household supports small-scale farms and local food producers and makers in our region. I fear that industrial agriculture—and its historical ties to the plantocracy—is detrimental to the well-being of thousands of southerners (human and animal) and the environment. I recognize the daily impacts of climate change on our state, most dramatically seen in the devastating flooding and economic damage caused by Hurricane Florence in fall 2018. I feel a growing cynicism about the moral core of public institutions in our region, and am angered by racial terrorism that allegedly honors the memory of the Confederacy and denigrates African American experience and history. From confrontations over monuments in civic spaces to white elected officials and former fraternity brothers confronting past sins when newly uncovered college yearbooks reveal photographs of their younger selves donning blackface and spoofing lynching in college antics, a historical reckoning is needed. In these clashes over historical memory, and given public reactions to them ranging from expressing horror to overlooking these “shenanigans,” it is not immediately apparent who is insider and who is outsider. As we see time and time again, these positions are not fixed, and the insiders of today may become the outsiders of tomorrow. As a feminist, I am grateful for the women who have driven the #MeToo movement. Southern women continue to fight for equal pay and workplaces that support pregnancy and child-rearing, time to care for aging parents, and space to foster creative initiatives and new projects. I am reminded of Rosanne Cash’s recent album, She Remembers Everything. Cash describes the work as a “reckoning with mortality, feminist rage and sorrow, trauma and love . . .” While you’ve got Cash’s album teed up, start reading historian Jessie Wilkerson’s To Live Here, You Have to Fight (University of Illinois Press, 2018), a brilliant examination of women’s lives as leaders, activists, workers, homemakers, and their long tradition of “citizen caregiving” in the struggle for social and economic justice in Appalachian resistance movements of the 1960s and 1970s. While my politics might place me “outside” of an old-fashioned and stereotypical understanding of what it means to be a southerner, I live here. (In fact, I was born here—not that being born in the South is the only way to achieve southernness.) As a native of northeastern Arkansas, I’m tired of old squabbles about whether the state is inside or outside the South. Chopped barbecue sandwiches topped with slaw and thick-cut onion rings, fried catfish and hushpuppies, warm Rotel dip with tortilla chips, and platters of fried chicken are typical foods on the Arkansas table. Cotton and rice fields for days. Southern. Period. Obviously, the binaries I have presented are much too simple, grounded in the current red/blue political divide of our nation. Daily, we observe ploys to divide America and Americans by race, [End Page 2] class, religion, gender, and place. Pundits and politicians claim to be righteous “insiders,” attempting to isolate, marginalize, and expel nonbelieving “outsiders.” Think about the historical persistence of the insider/outsider trope in the South, whose diverse populations have grappled—often violently—with the politics and privilege of belonging and alienation, from its indigenous peoples to European explorers, planters, enslaved Africans, laborers, Confederates, segregationists, Progressive Era “New Women,” civil rights activists, counter-culture and anti-war protestors, movement leaders, white supremacists, and newly arrived immigrants. In this special issue, the second of four honoring the twenty-fifth anniversary of the publication of Southern Cultures, historian and guest editor William Sturkey brings together essayists to examine this pervasive theme of “Inside/Outside” in the American South. Who are its gatekeepers? Who or what is included or excluded, and why? Which voices are heard, and which are not? Who is welcome? Who is not? “Inside” and “outside” are malleable concepts; it is possible to be both at once...

Development of fried and baked tortilla chips with defatted soy flour and sorghum flour

The effects of the fortification of tortilla chips with de-fatted soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Sensory properties were evaluated using a nine point hedonic scale. Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF). Overall, fried tortilla chips were harder and thicker than baked tortilla chips. Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break. Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level. In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall. DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavours in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.

Development of fried tortilla chips with defatted soy flour and sorghum flour

The effects of the of tortilla chips with de-fatted soy flour as and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, colour, protein and oil content were evaluated. Sensory properties were evaluated using a nine point hedonic scale. Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF). Overall, fried tortilla chips were harder and thicker . Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break. Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level. In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall. DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavors in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.

The Influences of Portion Size, Context and Package Characteristics on Snack Food Consumption: Evidence from a U.S. Rolling Cross-Sectional Survey

ABSTRACTUsing a rolling cross-sectional sample of over 40,000 U.S. snack food consumers during 2004–2010, we build a three-dimensional model to study how portion sizes, consumption context, and package characteristics jointly affect the amount of food consumed. As with prior research, we find that consumption does increase with larger portions. However, this effect diminishes significantly when accounting for the consumption context and packaging characteristics as consumption drivers. Most important is how the snack is presented to consumers at the point of consumption (type, size, and quantity of packages). We also find that snacking on impulse, alone, with a beverage, or while watching television increases the amount consumed, whereas socializing or snacking at home decrease consumption. We test our model over seven snack types (potato chips, crackers, cheese puffs, nuts and seeds, tortilla chips, pretzels, popcorn), and find that our results hold even for products with different cross-category granularity, palatability, and satiety.

Snack power: Popcorn-driven robots and spontaneously combusting tortilla chips

Snack power: Popcorn-driven robots and spontaneously combusting tortilla chips

Chemicals and Biological Study on Tortilla Chips

Chemicals and Biological Study on Tortilla Chips

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.