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Oxidative Rancidity In Potato Chips Lab Report

1814 Words8 Pages

Oxidative Rancidity in Potato Chips

Obakeng Maribe 6S7Y1DBK6

Laboratory Report Food Technology SCFT221

Faculty of Applied Science
Midrand Graduate Institute

August 2017

Abstract Potato chips are known to absorb high amounts of processing oil that may undergo oxidation during storage. The demonstration of typical off-flavours in potato chips caused by oxidative rancidity was done and the effect of light as one of the factors which causes lipid oxidation was studied. Preceding findings reported that the polyethylene …show more content…

(Pokorny, J. (1999). Handbook of Food Preservation. 2nd Edition. New York: Dekker.)

2-Wrapping the jar in aluminium protects the potato chips from extensive ultraviolet and thus allows the chips to take longer to develop off-flavours and oxidize. In the clear jar, the UV light causes lipid oxidation, which caused the off-flavours within a shorter duration. (Nawar, W.W. (1996). Food Chemistry. 3rd Edition. New York: Dekker.)

3-They are packaged in containers that exclude light. . Proper food packaging (with foil) can retard product deterioration, retain the beneficial effect of processing, extend shelf life and maintain or increase the quality and safety of food.
(Burton, W.G. (1996). The potato. 2nd Edition. Netherlands: Veenman & Zonen.)

4-Oxygen and water vapour are some of the factors that can cause off-flavours. Water vapour acts as a texturizing agent when it reacts with lipids thus causing a damp feel on the potato and allowing the growing of moulds to commence. The reaction of oxygen with lipids.
(Lisinska, G. (2002). Potato Science and Technology.2nd Edition London:

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