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NOVEMBER
5-9, 2000 KANSAS CITY, MISSOURI
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A A C
C 2 0 0 0 A n n u a l M e e
t i n g
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183
Effect of packaging material on rancidity of corn chips. A. R. ISLAS-RUBIO, M. Quintero-Ibarra, F.
Vasquez-Lara, C. Islas-Valenzuela, and M. C. Granados Nevárez. Centro de Investigación en Alimentación
y Desarrollo, A.C., Carretera a la Victoria km. 0.6, Hermosillo, Sonora CIAD/DTAOV/RC/008/00.
Rancidity is one of the main concerns of fried snacks manufacturers.
Chemical methods are commonly used to assess the extent of lipid oxidation in these products. This study
will focus on the development of rancidity of corn chips packed in three different packaging materials. The
extent of rancidity will be determined by chemical (peroxide value, free fatty acids) and chromatographic
(GC-SPME) analyses. Objective texture analysis will be also carried out. The concentration of hexanal
generated during storage will be measured and compared among samples contained in bags of the three
different materials.
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