| dc.description.abstract | Potato crisps are known to absorb high amounts of processing oil that may undergo oxidation and hydrolysis during storage, depending on packaging and storage temperature. These changes may, however, have profound effects and impact negatively on product acceptability. This study was therefore designed to determine changes in the levels of peroxides, free fatty acids and moisture as influenced by packaging and temperature during storage of crisps processed from four Kenyan potato cultivars. Potato tubers were processed into crisps of 1.5 mm thickness at a frying temperature of 170°C for 3.5 min. The crisps were packaged into aluminium foil pack and polyethylene bags commonly used by Kenyan industries and stored at 25, 30 and 35°C for a period of 24 weeks. The results showed that aluminium foil pack was the most effective in controlling increase in moisture content, peroxide values and free fatty acid levels. Potato cultivar significantly (p<:0.05) influenced the formation of peroxides. Crisps stored at 35°C had significantly (p<:0.05) shorter shelf life compared to those stored at 25 and 30°C. The flavor, aroma and acceptability scores of the crisps significantly (p<:0.05) decreased and varied with cultivar and storage temperature. Cultivar, packaging and storage temperature are important determinants of crisps shelf life and safety | en |
