Effect of packaging material on rancidity of corn chips. Desarrollo, A.C., Carretera a la Victoria km.
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. 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.