Quality and stability of potato chips fried in canola, partially hydrogenated canola, soybean and cottonseed oils

The effect of four oils, canola (CO), soybean (SBO), cottonseed (CSO) and partially hydrogenated canola (PHCO) on sensory and instrumental attributes of potato chips were determined after a modified Schaal oven test (S) storage for 0, 6, and 12 days at 60C and practical (P) storage for 18 weeks at 23C. At time 0, CO and CSO chips had higher characteristic potato chip odor/flavor and lower off odor/flavor than other chips. Frying oils did not affect characteristic potato chip odor/flavor and off odor at S6 and S12. P18 CO chips had higher characteristic potato chip odor/flavor and lower off odor/flavor than others, Chip odor/flavor notes differed due to oils but chip color and texture generally did not. Peroxide values (PV) were highest in fat extracted from stored CSO chips. Anisidine values (AV) of extracted fats were similar among stored chips. PV of stored used frying oils tended to be highest in CSO and lowest in PHCO; AV of oils were low but SBO tended to be highest. Findings indicate potential for increasing canola oils/fats usage in snack foods.