Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México

This investigation was to study the effect of the process and the oil type used on the oxidative state of chips made from commercially nixtamalized dry corn masa (NCC) and on its consumer acceptance. Continuous processes involving the use of tropical oil to produce NCC were highly prone to oxidization than the batches processed with corn oil. Trained judges were able to distinguish (p < 0.05) among oxidative treatment levels, in terms of the perception of the intensity of rancid taste, as fatty-oily, metallic, oxidized-rancid and stale-fatty food attributes. About 49% and 72% of consumers exchanged the evaluation of treatments from the highest to the lowest level of oxidation. Despite knowing the negative effects of oxidized lipids on health issues, about 23% to 41% of the consumers graded partially oxidized NCC as acceptable. In addition, this group preferred NCC with aromas and flavors commonly due to intermediate oxidation.