Stabilization of Lipids in Fried Corn Chips
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It appears from the Rancimat results (Table XIV) that at these low concentrations, the antioxidants tested proved to be pro-oxidant. However, literature sources say that depleted antioxidants become non-reactive substances (4). Initially, antioxidants protected well against oxidation. However, as light exposure began, the controls (both 2 and 4%) began to have better induction times than the fortified chips. Even at the first evaluation point, after 118 hours in the lightbox, the control (4%) had longer induction times than the antioxidant-laden chips. This could be a result of different sized chips becoming part of the study. If the chips were larger in one batch, they would have less surface area, and oxygen would have a lessened chance of reacting with the vulnerable alpha hydrogens. Also, if the chips were covered by other chips,it is possible that the light did not catalyze the oxidation reactions, so that they proceeded at a slower rate. This could be what happened in to the control (2%) and control (4%) chip samples, resulting in the odd induction times. Samples with an oil spray containing 0.5% Teabalox had lower induction times that the control (2%) at any evaluation point after lightbox storage. At the 455 hour evaluation point, the three samples with 0.5% Teabalox in their oil spray were among the samples with the lowest induction times, leading to the conclusion that Teabalox is not stable in light, and might possibly become pro-oxidant under such conditions. Chips with 0.5% Tocopherol in the oil spray all had better induction times than those with lower concentrations. The exception comes with batch #3, which also had 0.5% Teabalox in the oil spray. Results from the sensory tests (Table XIX) revealed that none of the samples had 1^/ a significant difference against the control (4%). Also, there was no significant color difference between the fortified chips and the controls. More than likely, because the concentrations of antioxidants on the chips was so low, negative effects of antioxidant addition (taste and color differences) did not show through.