Postal 1735, Carretera a la Victoria Km. 0.6, Hermosillo, Sonora, Mexico.
Rancidity is one of the biggest concerns for small-scale producers of fried snacks in Mexico.
Lack of quality control programs has contributed to economical losses in this industry. Analytical techniques that detect rancidity early in fried snacks would aid manufacturers in predicting shelf-life of this product. The PV, FFA, and hexanal concentration varied with type of snack, storage time, and quality of the frying oil. In general, corn chips developed rancidity sooner than tostadas. Sensorial evaluation showed higher rancidity scores with storage time and overall acceptability was higher for tostadas.