Journal articles: 'Potato chips'

1

Marcotte, Michelle. "Potato Chips." Canadian Institute of Food Science and Technology Journal 19, no. 4 (October 1986): xi. http://dx.doi.org/10.1016/s0315-5463(86)71477-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Thurow, Lester C. "Microchips, Not Potato Chips." Foreign Affairs 73, no. 4 (1994): 189. http://dx.doi.org/10.2307/20046816.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (June 2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.

Full text

Abstract:

The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potato chips with sodium caseinate, WPC and egg white proteins resulted in 14, 5 and 12% reduction in oil uptake, respectively. Water retention and protein content significantly increased in protein-coated chips. Peroxide values increased with storage time in all samples. Protein-coated chips had a decrease in peroxide value between 30 to 50%. Sensory evaluation of chips showed that at all storage time intervals, flavour of sodium caseinate-coated chips were more acceptable than non-coated, WPC or egg white protein-coated chips.

APA, Harvard, Vancouver, ISO, and other styles

4

Yadav, Awadhesh Kumar, Suresh Chandra, Tarun Kumar, Deepika Chandra, Puja, Deepali Mudgal, Vijai Kumar, and Pawan Kumar. "Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils." Current Journal of Applied Science and Technology 42, no. 27 (August 28, 2023): 1–11. http://dx.doi.org/10.9734/cjast/2023/v42i274191.

Full text

Abstract:

The objective of this study was to develop potato chips applying deep frying technique. The potato chips were deep-fried at 180ºC for 13-72 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening index. Colors of fried in mustard oil, sunflower oil, groundnut oil and canola oil potato chips blackness to lightness, green to red and blue to yellow range of L* (34.08-75.98), a* (-3.32 to + 3.9) b* (7.33- 44.15),. The whiteness index of the potato chips was found 9.50-25.30. The maximum acceptability of potato chips fried at 180 °C in mustard oil, sunflower oil, groundnut oil, and canola oil to consumer panelists was T3 (7.90), T3 (8.00), T3 (7.87), and T4 (7.84), respectively.

APA, Harvard, Vancouver, ISO, and other styles

5

Kalita, Diganta, and Sastry Jayanty. "Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars." Current Research in Nutrition and Food Science Journal 5, no. 2 (July 21, 2017): 75–88. http://dx.doi.org/10.12944/crnfsj.5.2.04.

Full text

Abstract:

Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 - max, 29.79 mg/100g), K (min, 1.10 - max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 µg/kg with a range 866.96 - 948.7 in continuous frying chips and 873.369 µg/kg in kettle cooked chips with the range 840.06 - 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats.

APA, Harvard, Vancouver, ISO, and other styles

6

Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

Full text

Abstract:

Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile molecule that can be used as a marker for nutrient degradation when sweet potato is heat-processed. Most commercial sweet potato chips are fried in oil, which helps to lower the glycemic index, but may also lower the nutrient density in the higher calorie product. Our goal is to test newer methods for making baked sweet potato chips with commercially available air-fryers and compare the products to chips baked with conventional and convection ovens. Methods Sweet potato chips were prepared from fresh commercially purchased Covington sweet potatoes cut into 3 mm slices with a semi-automatic food slicer. The slices were lightly sprayed with a vegetable oil aerosol and cooked in air fryers for 15 min at 400°F (204°C), in convection ovens for 15 minutes at 415°F (213°C), and in conventional oven at 400°F for 20 minutes. Crispness was determined by a 3-point bending test. Results The fresh sweet potato contained 22% DM and the chips averaged 70% DM after cooking in air fryers, 60% DM after cooking in convection ovens, and 64% DM after cooking in conventional oven. Beta-carotene content was 24.2 ± 4.5 mg/100 g DM in the fresh sweet potato, and decreased to an average 7.6 ± 1.9 mg/100 g DM in the air-fried chips, 14.1 ± 4.1 mg/100 g DM in the chips cooked in the convection ovens, and 6 ± 1.7 mg/100 g DM in the conventional oven. The rheological test found the chips with greater beta-carotene retention from the convection oven to be less crisp and have less charring than chips made in the air fryer or in the conventional oven. Conclusions Air frying technology shows promise for making low-fat sweet potato chips but nutrient degradation may still be an issue that needs further research. Funding Sources NC Agricultural Foundation.

APA, Harvard, Vancouver, ISO, and other styles

7

Vaitkevičienė, Nijolė, Elvyra Jarienė, Jurgita Kulaitienė, and Dovilė Levickienė. "The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature." Applied Sciences 12, no. 3 (January 24, 2022): 1211. http://dx.doi.org/10.3390/app12031211.

Full text

Abstract:

Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and sensory characteristics of coloured potato chips. Potatoes chips were prepared from three coloured potato cultivars. Frying experiments were conducted at 160 and 180 °C using potato slices with thicknesses of 1.00 and 2.00 mm. The quality of the raw potatoes tubers and chips were estimated. A principal component analysis was applied to describe the differences in the physico-chemical characteristics between the potato chip samples processed with different conditions. The results showed that, significantly (p < 0.05), the highest amounts of total phenolic content, total anthocyanins, dry matter and starch were accumulated in raw tubers of potato cv. Blaue Anneliese. The highest amount of total phenolic content and anthocyanins was found in 1 mm chips of cv. Blaue Anneliese fried at 160 °C. An increased frying temperature significantly (p < 0.05) decreased the content of these compounds. The amount of fat in the chips was higher when they were fried at 160 °C than at 180 °C. Chips processed from potatoes cvs. Blaue Anneliese and Rosemarie showed a typical colour as a raw material. The hardness of the chips significantly (p < 0.05) increased with an increase in slice thickness. The flavour, odour and colour of the 1 mm chips of cv. Blaue Anneliese fried at 180 °C gained the highest rating.

APA, Harvard, Vancouver, ISO, and other styles

8

Singh, Indraveer, and S. C. Moses. "Effect of Solar Tracking on the Drying Behaviour of Potato Chips in Box Type of Solar Dryer." Ecology, Environment and Conservation 28, no. 08 (2022): S400—S405. http://dx.doi.org/10.53550/eec.2022.v28i08s.059.

Full text

Abstract:

A Solar cabinet dryer is used to dry Potato chips under controlled and protected conditions. An attempt was taken to perform uniform drying in each tray of the dryer from top to bottom. A solar dryer is used to dry 1.5 - 4 kg of Potato chips in 1-2 days. The maximum temperature is 56 °C. When ambient air temperature was 42 °C at no load condition. The air temperature at 1St inlet and 2nd inlet of the dryer were 5-8 °C and 12- 18 °C more than ambient air temperature respectively. An effect of solar tracking on the performance on the solar dryer was estimated by two methods. Firstly, the drying of Potato chips was done in the dryer without tracking of sun. Secondly, drying of same amount of Potato chips was carried out with tracking of sun manually. Both the modes of drying were performed well in the dryer. It was found that by using tracking method, the drying time can be reduced by 2-4 hours for the given amount of Potato chips. The quality of dried Potato chips in both the methods was found to be the same which was examined by organoleptic evaluation.

APA, Harvard, Vancouver, ISO, and other styles

9

Suhartinah, Suhartinah, and Dewi Lusiana. "PKM Product Innovation White AC Sweet Potato Becomes Chips and Cupcake in Sukodono." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (February 21, 2019): 16. http://dx.doi.org/10.30587/kontribusia.v2i1.776.

Full text

Abstract:

Most of the livelihoods of Sukodono Village’s people, Pujer District, Bondowoso Regency are farming; various kinds of agricultural products produced by the residents of Sukodono Village are white AC sweet potato. But, the yield of many white AC sweet potatoes which is not sold well causes decays and makes farmers give up. When I was a field supervisor of KKN Unmuh Jember, the KKN students and I promoted the Nafiah Posdaya which had once been formed. With the hope to overcome the problem of the white AC sweet potato farmers, namely by processing white AC sweet potato into chips and cupcakes manually. Because of the limited manual equipment, the white AC sweet potato used for the basic ingredients of chips and cupcakes is still in small quantities. Also, chips which are produced manually are not crunchy; contain lots of oil, long time production process and small amount of production. To overcome this, product innovation needs to be done by making white ac sweet potato chips with vacuum frying and spinner technology as well as making white ac sweet potato cupcakes with an electric mixer to mix dough and oven it. The problem is those partners do not have the knowledge, skills and capital to develop and be innovation product white ac sweet potato. There are four main activities in the Community Partnership Program dedication activities that are carried out by providing material training and practicing (1) implementing vacuum frying and spinner machines to make white AC sweet potato chips (2) packing with beautiful package (3) making cupcake with basic ingredients from white AC sweet potato (4) marketing model based on E-commerce Web-based Information Technology. The results of this training are crispy white AC sweet potato chips with a distinctive sweet potato taste because the slices are thicker than the other chips and delicious white ac sweet potato cupcake with attractive toping is a promising market opportunity. It is expected that the Community Partnership Program activities can improve the welfare of partners.

APA, Harvard, Vancouver, ISO, and other styles

10

Bravo, Catalina, Fabiola Peña, Javiera Nahuelcura, Catalina Vidal, Felipe González, Felipe Jiménez-Aspee, Luis Bustamante, Boris Contreras, and Antonieta Ruiz. "Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips." Molecules 28, no. 16 (August 14, 2023): 6047. http://dx.doi.org/10.3390/molecules28166047.

Full text

Abstract:

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic acid derivatives (HCADs), which might make these chips healthier compared with traditional chips. There is little information on the stability of these compounds. In this study, the nutritional value of these chips was evaluated by determining phenolic profiles, antioxidant activity and color parameters with liquid chromatography diode array and mass spectrometry detection (HPLC-DAD-ESI-MS/MS) and spectrophotometric methods during storage for four months. Five anthocyanins and three HCADs were detected, with the latter compounds being the most abundant, with concentrations on average between the first (97.82 mg kg−1) and the last (31.44 mg kg−1) week of storage. Similar trends were observed in antioxidant activity and stability, with the CUPRAC method showing the highest response among all the methods employed. The color indices were stable throughout the storage time. Based on these results, colored-flesh potato chips are an optimal alternative for consumption because of their high retention of phenolic compounds and antioxidant activity during storage, providing potential benefits to human health.

APA, Harvard, Vancouver, ISO, and other styles

11

Del Nobile, M. A. "Packaging design for potato chips." Journal of Food Engineering 47, no. 3 (February 2001): 211–15. http://dx.doi.org/10.1016/s0260-8774(00)00118-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Garayo, Jagoba, and Rosana Moreira. "Vacuum frying of potato chips." Journal of Food Engineering 55, no. 2 (November 2002): 181–91. http://dx.doi.org/10.1016/s0260-8774(02)00062-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

CAIXETA, ALINE T., ROSANA MOREIRA, and M. ELENA CASTELL-PEREZ. "IMPINGEMENT DRYING OF POTATO CHIPS." Journal of Food Process Engineering 25, no. 1 (April 2002): 63–90. http://dx.doi.org/10.1111/j.1745-4530.2002.tb00556.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Dhital, Sushil, Stefan K. Baier, Michael J. Gidley, and Jason R. Stokes. "Microstructural properties of potato chips." Food Structure 16 (April 2018): 17–26. http://dx.doi.org/10.1016/j.foostr.2018.03.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Fadhilah Nurrahmawati, Siti, Hamidah Hendrarini, and Taufik Setyadi. "Analisis Nilai Tambah dan Strategi Pengembangan Agroindustri Keripik Kentang di Kabupaten Tuban." AGRICA 16, no. 2 (November 18, 2023): 225–39. http://dx.doi.org/10.37478/agr.v16i2.3328.

Full text

Abstract:

ABSTRACT Potatoes undergo processing to create a product, specifically potato chips, which represents a strategic business development to enhance their recognition among consumers, ensuring that the sales turnover remains consistent and continually optimizing performance. This study's primary objective is to assess the value added by potato chips as a raw material, necessitating an added value analysis to gauge the efficiency and profitability of the operation, including the "Kemala Sukma" potato chips agro-industry situated in Ngemplak Village, Tuban Regency. Data for the research encompassed business owners, employees, and consumers, with a sample size of 40 respondents determined through a census of business owners and employees as per the author's specifications. The utilized method for added value analysis is the Hayami Method, which yielded an added value of IDR 177,289,- from the potato chips agro-industry, resulting in a value-added ratio of 62.18%, categorizing it as high, exceeding the 40% threshold. The profit earned by the agro-industry players amounted to IDR 103,489,- with a profit ratio of 88.23%. Additionally, the strategy for developing the internal environment within the Kemala Sukma potato chips agro-industry encompasses two components: strengths and weaknesses, each with associated variables. Simultaneously, the external environment considers the opportunities and threats confronted by the potato chips agro-industry. KEY WORDS : Added Value, Hayami Method, Profit, Development Strategy

APA, Harvard, Vancouver, ISO, and other styles

16

Timalsina, Pratiksha, Reena Prajapati, Sabina Bhaktaraj, Razina Shrestha, Susmita Shrestha, and Pranabendu Mitra. "Sweet Potato Chips Development and Optimization of Chips Processing Variables." Open Agriculture 4, no. 1 (March 8, 2019): 118–28. http://dx.doi.org/10.1515/opag-2019-0011.

Full text

Abstract:

Abstract Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain quality sweet potato chips with low fat. RSM with CCRD was used to develop regression and response surface models to observe the effect of pre-drying time and frying variables and optimize the frying conditions for the desired physicochemical properties of chips as response variables. The regression and response surface modeling indicated that the pre-drying time, frying temperature and frying time had a linear effect on moisture content, water activity, oil content and total color difference and a quadratic effect on L value, hardness and crispness of the sweet potato chips. The numerical and graphical optimization indicated that the quality of the chips was improved in the range of pre-drying (25-30 min), frying temperature (155-160°C) and frying time (5-6 min). The findings of this research will be helpful for a commercial setting of processing variables for sweet potato chips development within the experimental range.

APA, Harvard, Vancouver, ISO, and other styles

17

Chowdhury, MGF, MHH Khan, AA Sabuz, A. Alam, and MM Molla. "Baseline Survey on Existing Status of Fried Potato Chips From Processing to Marketing in Selected Locations of Bangladesh." Bangladesh Journal of Agricultural Research 45, no. 2 (June 5, 2022): 137–44. http://dx.doi.org/10.3329/bjar.v45i2.59861.

Full text

Abstract:

The baseline survey was conducted with a view to generate information on existing status of fried potato chips from processing to marketing in selected locations of Bangladesh. The baseline information was collected from seven selected districts namely Dhaka, Gazipur, Tangail, Mymensingh, Bogura, Munshigonj and Jashore. Fifteen hawkers and five producers were randomly selected to collect the information by the pre-tested questionnaire from each location both from producer to consumer. Most of the hawkers of Bogura was above 40 years old (80%) followed by Dhaka who were 25-39 years old (60%). In Bangladesh, eighty percent people were above 40 years old engaged in processing fried potato chips. All aged people in Bogura preferred fried potato chips (100%) whereas maximum child in Jashore (80%) liked fried potato chips. Bogura and Munshigonj people were unknown about healthiness knowledge of fried chips consumption. Bogura, Jashore and Munshigonj processors/producers were hawkers and they prepared the product and distributed the products to the market or direct involved in sale. Fried chips processing people in the survey area used deep frying technique (100%). Soya bean oil used for deep oil frying of potato chips by 80% small processors. Most of the respondents changed their frying oil during frying when frying oil turned into cloudy. Bangladesh J. Agril. Res. 45(2): 137-144, June 2020

APA, Harvard, Vancouver, ISO, and other styles

18

Wibowo, C., Erminawati, R. Wicaksono, and P. Haryanti. "Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola." Food Research 4, no. 6 (July 16, 2020): 1905–11. http://dx.doi.org/10.26656/fr.2017.4(6).190.

Full text

Abstract:

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.

APA, Harvard, Vancouver, ISO, and other styles

19

Yadav, Aditya Arvind, Jaydeep S. Bagi, and Pravin A. Prabhu. "Drying kinetics of a solar dryer for drying of potato chips in Western Maharashtra, India." Journal of Mechanical and Energy Engineering 6, no. 1 (July 1, 2022): 91–98. http://dx.doi.org/10.30464/jmee.2022.6.1.91.

Full text

Abstract:

The current study focuses on the performance of Solar Greenhouse Dryer for drying of potato chips in Solar Dryer and Open sun condition in Western Maharashtra. The potato chips is a value added product, that can be effectively used during throughout year as snacks, side dish or appetizer. It can be either deep dried or backed for consumption. The potato contains high fiber, it helps to lower the cholesterol level in blood reducing the risk of blood pressure if consumed backed. The potato chips can be effectively stored for one year to six months and consumed as snacks.The experiment was conducted at Bahe, Borgaon, Tal-Walwa, Dist- Sangli, Maharashtra, India located at 17.115o N and 74.33o E. The Moisture Removal Rate (MRR) for drying of potato chips in Solar Greenhouse Dryer and Open sun drying is 83% and 78% respectively. The drying rate observed during the experiment has a better resemblance with simulated Response Surface Modelling.

APA, Harvard, Vancouver, ISO, and other styles

20

Li, Yao, Yilin Zhang, Haibo Liu, Xuedong Jin, and Xiong Liu. "Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying." International Journal of Food Engineering 17, no. 7 (April 23, 2021): 517–27. http://dx.doi.org/10.1515/ijfe-2020-0278.

Full text

Abstract:

Abstract Hot water blanching (WB) and steam blanching (SB) have been noted to improve the quality of potato chips. In this work, the possibility of steam blanching assisted with ultrasound treatment (SUB) to enhance the quality of dried potato chips and fried potato crisps was investigated. Compared to WB and SB groups, dried potato chips of SUB groups showed lower shrinkage ratio (78.46%), higher rehydration capability (3.93:1), and lower moisture content (0.08 g/g). Meanwhile, fried potato crisps of SUB groups displayed lower hardness (1965.70 g) and oil content (12.0%). The low reducing sugar content (0.42%) and free amino acid content (6.10 mg/g) in SUB dried potato slices could explain for the higher L * value, lower a * and ΔE values of SUB fried potato crisps. Additionally, sensory evaluation results confirmed above obtained consequences. Overall, SUB could improve the quality of fried potato crisps further in comparison with WB and SB.

APA, Harvard, Vancouver, ISO, and other styles

21

Mathers, A. I., J. A. Rooke, and R. Crawshaw. "Digestion by sheep of diets containing different ratios of grass silage to partially-fried potato chips." Proceedings of the British Society of Animal Science 1995 (March 1995): 91. http://dx.doi.org/10.1017/s1752756200590875.

Full text

Abstract:

In preparing potato chips for the fast food industry a proportion of the material produced is rejected. Although the composition of these partially-fried chips would suggest that the chips should be fed to non-ruminant livestock, the bulky wet nature of the material precludes this option for many. Therefore a substantial proportion of the chips produced are fed to ruminants especially to growing cattle. Little is known about the rumen digestion of such materials. The aim of the experiment was therefore to evaluate potato chips as a ruminant feed.

APA, Harvard, Vancouver, ISO, and other styles

22

Mathers, A. I., J. A. Rooke, and R. Crawshaw. "Digestion by sheep of diets containing different ratios of grass silage to partially-fried potato chips." Proceedings of the British Society of Animal Science 1995 (March 1995): 91. http://dx.doi.org/10.1017/s0308229600028580.

Full text

Abstract:

In preparing potato chips for the fast food industry a proportion of the material produced is rejected. Although the composition of these partially-fried chips would suggest that the chips should be fed to non-ruminant livestock, the bulky wet nature of the material precludes this option for many. Therefore a substantial proportion of the chips produced are fed to ruminants especially to growing cattle. Little is known about the rumen digestion of such materials. The aim of the experiment was therefore to evaluate potato chips as a ruminant feed.

APA, Harvard, Vancouver, ISO, and other styles

23

AL-Ameri, Hadeel A., and Nadeem A. Ramadan. "Isolation and Identification of Fungi Contaminating Potato Chips Intended for Children’s Consumption and Assessing their Toxins." AL-MUKHTAR JOURNAL OF SCIENCES 35, no. 4 (December 31, 2020): 273–83. http://dx.doi.org/10.54172/mjsc.v35i4.332.

Full text

Abstract:

The study aims to investigate the presence of fungi and their toxins in different samples of potato chips imported from different origins. Fifteen chips’ samples were collected from the local markets of Mosul city/Iraq which included various global origins with several flavors of pepper, paprika, hot spices, and cheese. It appears that all potato chips’ samples were contaminated with fungi and mycotoxins. It was evident that Penicillium spp. were the most predominant fungi followed by Aspergillus spp. and Rhodotorella spp. came third, while Geotrichumspp and yeasts came in fourth. Potato chips from the brand Pringles was contaminated with Penicillium spp., and Geotrichum spp. at a percentage of 50, 30% respectively. The Hum Hum brand samples were contaminated with A.terrus and Penicillium spp. at 40, 30% respectively. Dream brand samples were contaminated with A.jamanicum., and Penicillium., at percentages of 30, 60% respectively. Lays1 with tomato ketchup samples were contaminated with four genera: Penicillium spp., Mucor spp., Rhodotorellaspp., and yeast with percentages of 40, 20, 10, and 10% respectively. Lays2 with French cheese variety was contaminated with the same fungi of laystype but with the addition of Aspergilli (A. versicolor and A. niger), which were 60 and 30% respectively. The Patos brand potato chips were contaminated with two Aspergilli (A.astus and A.jamanicum), at 30 and 40% respectively. Zearalenone was found to be the highest contaminant (13.81ppm) of mycotoxins followed by aflatoxins (0.26ppm). Ochratoxin was the least contaminant (0.16ppm) in the analyzed potato chips. It can be concluded that all tested potato chips’ samples showed the presence of fungi and mycotoxins. However, all mycotoxins (aflatoxin, ochratoxin, and zearalenone) in the food commodities were within the permissible limits intended for human consumption.

APA, Harvard, Vancouver, ISO, and other styles

24

Megantara, I. Dewa Gede Unesa, and I. Nyoman Sudiarta. "Perbedaan Kualitas Keripik Bengkuang dan Keripik Kentang." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 7 (July 30, 2023): 1679–84. http://dx.doi.org/10.22334/paris.v2i7.492.

Full text

Abstract:

Penelitian ini diupayakan untuk menjadikan bengkuang sebagai keripik. Penelitian ini bertujuan untuk mengetahui kualitas dari keripik bengkung yang dibandingkan dengan kualitas keripik kentang. Penelitian ini diharapkan dapat meningkatkan nilai ekonomis dari bengkuang dan dapat menghasilkan produk keripik bengkuang yang mempunyai sifat fisik dan organoleptik yang dapat diterima oleh konsumen. Dalam 7 hari, keripik bengkuang dan keripik kentang yang disimpan di wadah tertutup dan disuhu ruang tidak mengalami perubahan mulai dari segi tekstur, aroma, rasa, dan warna. Berdasarkan hasil dari penelitian yang telah dilaksanakan, dapat dinyatakan bahwa keripik bengkuang bisa dijadikan sebagai alternatif pengganti kentang dalam pembuatan keripik. Yang mana, data hasil penelitian yang diperoleh menunjukkan tidak ada perbedaan yang signifikan terkait dengan kualitas antara keripik bengkuang dengan keripik kentang. This research attempted to make yam as chips. This study aims to determine the quality of yam chips compared to the quality of potato chips. This research is expected to increase the economic value of yam and can produce yam chips which have physical and organoleptic properties that are acceptable to consumers. Within 7 days, yam chips and potato chips stored in closed containers and at room temperature did not change in terms of texture, aroma, taste, and color. Based on the results of the research that has been carried out, it can be stated that yam chips can be used as an alternative to potato in making chips. In which, the research data obtained showed no significant difference related to the quality between yam chips and potato chips.

APA, Harvard, Vancouver, ISO, and other styles

25

Domingos, Domingos Afonso, Abel Alberto Massingue Júnior, Ezequiel Carlitos Mutie, José Sarmento Bunga, Angélica Agostinho Machalela, and António Elísio José. "Physicochemical Properties of SWEET Potato Chips (Ipomoea batatas)." Asian Food Science Journal 22, no. 11 (December 9, 2023): 10–23. http://dx.doi.org/10.9734/afsj/2023/v22i11682.

Full text

Abstract:

Aims: The study aimed to produce and characterize sweet potato-based chips, focusing on pH, titratable acidity, moisture, ash, fat, protein, carbohydrates, and calorific value. Sensory quality was assessed using acceptance tests. Study Design: The research followed an experimental design with four formulations of sweet potato chips. Methodology: Four different formulations of sweet potato chips were prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. Various chemical analyses were conducted to determine the nutritional content of the chips, and sensory evaluations were performed. Results: The study found differences in pH, moisture, carbohydrates, proteins, lipids, ash, titratable acidity, and calorific value among the different chip formulations. However, there were no significant differences in terms of moisture, protein, and titratable acidity. Formulations (B) and (C) achieved a 70 percent acceptance rate in sensory evaluations. Conclusion: Sweet potato chips offer an alternative way to enjoy the nutritional benefits of sweet potatoes. The study provides insights into the composition and sensory acceptability of different chip formulations, which can guide future product development.

APA, Harvard, Vancouver, ISO, and other styles

26

Saranya K. K, Saranya K. K., and B. Barathi B. Barathi. "Quality of Potato Chips Fried in Different Oils." Indian Journal of Applied Research 2, no. 1 (October 1, 2011): 90–92. http://dx.doi.org/10.15373/2249555x/oct2012/31.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Archana, Ganesan, and Muthusamy Sukumar. "Preparation and Characterisation of Starchy Foods by Plant Polymers from Abelmoscus esculentus Agro Waste and Gracilaria corticata - for Commercial Food Applications." Current Nutrition & Food Science 16, no. 9 (November 29, 2020): 1411–20. http://dx.doi.org/10.2174/1573401316666200319140530.

Full text

Abstract:

Objective: The surface modification of high temperature processed potato chips by structurally stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied. The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide. Methods: The mucilage polysaccharides were extracted from the A. esculentus and Gracilaria corticate by hot solvent extraction. The mucilage coating solutions were prepared at 1% concentration individually and in combination for coating the potato strips. The proximate analysis and characterisation of edible coated potato chips were investigated. Results and Discussion: The proximate analysis of carbohydrate polysaccharide coated potato chips showed a reduction in terms of fiber, ash, reducing sugar with a corresponding increase in protein content than control snacks without any coating treatment. The instrumental textural analysis revealed that maximum force required puncturing the surface structure of 1% A. esculentus and 1% A. esculentus + Gracilaria corticata was 16.3-14.04N and 16.95-14.17N which was higher than the force required for puncturing the surface structure of control chips (15.4-13.3N). The instrumental color analysis was performed by image analysis technique, and the effect of the color values of the structural polysaccharide on snack surface were expressed as L*a*b* values. Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in agreement with all of the sensory attributes which showed that they could act as structurally stable polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance.

APA, Harvard, Vancouver, ISO, and other styles

28

Prasnowo, M. Adhi, Shafiq Nurdin, and Ahlan Ahlan. "ANALISIS KELAYAKAN MESIN PENGERING KERIPIK KENTANG." AGROINTEK 13, no. 1 (March 5, 2019): 10. http://dx.doi.org/10.21107/agrointek.v13i1.4047.

Full text

Abstract:

Batu City is a tourist destination for domestic and foreign tourists because it have variety of tourist destinations that have been managed properly. The development of tourist destinations that increases rapidly, making the businessmen souvenirs typical of Batu City growing. It is also felt by potato chips entrepreneurs, who are experiencing increased demand. But entrepreneurs increasingly difficult to increase the amount of productivity, because the technology used to produce potato chips is still simple. So that can not meet the needs of a very high market. This study aims to determine the economic viability of potato chips dryer. The method used in this research is Net Present Value (NPV) and Internal Rate of Return (IRR). Based on the financial feasibility analysis of potato chips dryer machine using electric energy is feasible to be implemented because the value of NPV is greater than zero which is IDR. 5.233.433 and IRR value 22% greater than the current interest rate of 12% with the project period of 5 years.

APA, Harvard, Vancouver, ISO, and other styles

29

Tajner-Czopek, Agnieszka, Agnieszka Kita, and Elżbieta Rytel. "Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks." Applied Sciences 11, no. 9 (April 27, 2021): 3943. http://dx.doi.org/10.3390/app11093943.

Full text

Abstract:

The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.

APA, Harvard, Vancouver, ISO, and other styles

30

Zelinková, Z., M. Doležal, and J. Velíšek. "3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S421—S424. http://dx.doi.org/10.17221/1065-cjfs.

Full text

Abstract:

The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 μg/kg, French fries (final product) 100–258 μg/kg and potato chips 229–1008 μg/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 μg/kg. 3-MCPD esters are formed in these products as a consequence of the processing technique. Especially frying oil represents the main source of these contaminants in frying potato products.

APA, Harvard, Vancouver, ISO, and other styles

31

Kusmana and T. Handayani. "Performance of six potato genotypes as raw material for the national potato chip industry." IOP Conference Series: Earth and Environmental Science 1287, no. 1 (December 1, 2023): 012001. http://dx.doi.org/10.1088/1755-1315/1287/1/012001.

Full text

Abstract:

Abstract Industries that process potato chips still use imported raw materials because the potatoes grown by farmers are table potato varieties that are not suitable for making chips. The research aims to obtain raw material varieties suitable for national chips industry. The study was arranged using a Randomized Complete Block Design with 4 Replications. The number of genotypes tested was 6 genotypes derived from breeding programs of Ministry of Agriculture, the plant population per plot was 60 plants. The test results obtained the Bonito Agrihorti variety with very good quality attributes of processed chips such as high Specific Gravity (Sg) of 1.080, low reducing sugar of 0.07%, high starch content of 11.44% and also high yield productivity of 24.5 ton Ha-1. Test frying was obtained that Bonito Agrihorti showed excellent due to taste, chip color, crispness, appearance with a score of 4. The impact of the results of this study can be used as a recommendation for potato chip growers as well as industries to use the Bonito Agrihorti variety as an industrial raw material and can substitute imports industrial potato raw materials.

APA, Harvard, Vancouver, ISO, and other styles

32

Mostafa, Heba. "Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation." Foods 9, no. 5 (May 5, 2020): 586. http://dx.doi.org/10.3390/foods9050586.

Full text

Abstract:

To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation. Lyophilization of probiotics was carried out into two cryoprotective media—skim milk (SM) and gelatin/glycerol (GG) as lactose-free medium. Results revealed that GG and SM media were the most suitable for lyophilization of B. longum and L. helveticus, respectively. The lyophilized live cells were incorporated in potato chips, packed and their effect on oil oxidation was assessed. Results showed that the lyophilized B. longum in SM remained alive at 6.5 log CFU/g for 4 months at 30 °C. Interestingly, potato chip bags containing B. longum lyophilized in SM medium exhibited a decrease in peroxide value (PV) and acid value (AV) of the extracted oil by 40.13% and 25%, respectively, compared to the control bags. The created probiotic potato chips containing B. longum fulfill the criteria of the probiotic product besides the prime quality and sensory attributes.

APA, Harvard, Vancouver, ISO, and other styles

33

Muhammed Saeed, Aya A., Alan A. Othman, Kaihan H. S. H Karim, Muhammed S. Rasheed, and Farhang H. Awlqadr. "Detection of Physiochemical and Some Heavy Metals in Potato and Corn Chips Products in Iraqi Markets with their Daily Intake." Diyala Agricultural Sciences Journal 14, no. 2 (December 30, 2022): 52–61. http://dx.doi.org/10.52951/dasj.22140206.

Full text

Abstract:

The study of heavy metals in the human diet is important due to their dual effects as either essential or toxic to the human body. In this study, we determined the concentration of selected heavy metals in common potato and corn chips brands in Iraq markets. Ten common brands were selected and analyzed for their concentrations of the studied heavy metals by ICP-MS. The results shown that the average heavy metals level in potato and corn chips in (mg kg-1±SD) were 2.68±0.67 and 2.96±3.00 for Mn, 4.64±1.99 and 5.82±5.45 for Fe, 0.29±0.33 and 1.36±0.95 for Cu and 2.84±1.26 and 6.26±1.67 for Zn respectively. Corn chips were found to contain higher heavy metals than potato chips. The daily consumption of heavy metals from potato and corn chips (20 g daily intake) is lower than the recommended level set by the World Health Organization and Food and Agriculture Organization. Also, Daily intake of these metals is lower than the oral suggested amount and the upper tolerable daily intake set by the US. The contamination risk for the Iraqi population especially children from heavy metals exposure by this study performs to be non-significant, emphasizing the need to conduct more studies and confirm examining of heavy metals in foodstuffs especially chips brands.

APA, Harvard, Vancouver, ISO, and other styles

34

McLAIN, H. D., and G. McKAY. "The fluidization characteristics of potato chips." International Journal of Food Science & Technology 16, no. 1 (June 28, 2007): 59–66. http://dx.doi.org/10.1111/j.1365-2621.1981.tb00996.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Van Horn, Royal. "Sex, Potato Chips, and Media Literacy." Phi Delta Kappan 84, no. 1 (September 2002): 10–96. http://dx.doi.org/10.1177/003172170208400104.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Segnini, Sandra, Franco Pedreschi, and Petr Dejmek. "Volume Measurement Method of Potato Chips." International Journal of Food Properties 7, no. 1 (December 31, 2004): 37–44. http://dx.doi.org/10.1081/jfp-120022494.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Mavituna, Ferda. "From Recombinant Proteins to Potato Chips." Food and Bioproducts Processing 75, no. 1 (March 1997): 1. http://dx.doi.org/10.1205/096030897531261.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Segnini, S., P. Dejmek, and R. Oste. "Reproducible Texture Analysis of Potato Chips." Journal of Food Science 64, no. 2 (March 1999): 309–12. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15889.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Vliegenthart, J. I., R. Y. Yada, R. H. Coffin, and E. C. Lougheed. "Sweet Potato Chips: A Cultivar Evaluation." Canadian Institute of Food Science and Technology Journal 22, no. 4 (October 1989): 408. http://dx.doi.org/10.1016/s0315-5463(89)70484-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Kadamne, Jeta, and Andrew Proctor. "Rapid Oil Extraction from Potato Chips." Journal of the American Oil Chemists' Society 87, no. 7 (March 5, 2010): 835–36. http://dx.doi.org/10.1007/s11746-010-1558-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Mostafa, Rehab, El-Gawad Abd, and Haleem Abd-El. "Chemical characteristics and nutritive quality of novel functional potato chips-like products." Food and Feed Research, no. 00 (2024): 36. http://dx.doi.org/10.5937/ffr0-46249.

Full text

Abstract:

Developing countries, including Egypt, are suffering from serious nutritional problems among school-aged children and adolescents as they consume snacks and fast food, leading to serious health problems. Therefore, the production of affordable potato chips-like products containing functional ingredients such as sesame seeds and flaxseeds is one of the best ways to deal with such problems. This study found that these ingredients provided several macronutrients to the consumers in the following ranges: 9.62% - 12.88% of crude proteins, 5.23% - 13.73% of crude fat, 2.09% - 5.19% of crude fibres and 7.17% - 8.43% of ash which indicates the presence of important minerals such as phosphorus, calcium, iron, magnesium, manganese, and zinc. Potato chips-like snack that contained whole ground sesame seeds (15%) and flaxseeds (15%), was the highest in minerals except for potassium and sodium, and it was the only sample to contain a small amount of selenium. In addition, it contained the highest amount of omega-3 fatty acids followed by that enriched with 15% partially defatted sesame seeds and 15% whole ground flaxseeds. On the other hand, the potato chips-like snacks enriched with 15% of partially defatted sesame seed and flaxseeds each, and that enriched with 15% whole ground sesame seeds and 15% partially defatted flaxseeds, were more stable in oxidative stability than the previous two potato chips-like snacks. Also, the potato chips-like snacks enriched whole sesame and flax seeds as well as that with partially defatted sesame seeds and whole ground flaxseeds exerted the highest antioxidant activity confirmed by the DPPH scavenging and the number of phenolic compounds. The microstructure of the particles in the samples determined by scanning electron microscopy (SEM) showed that the chips-like snack with partially defatted sesame and flaxseeds was the best sample in terms of particle structure and distribution compared to the rest of the samples. Finally, the sensory properties of the potato chips-like snacks with defatted sesame and flaxseeds and a combination of whole ground sesame seeds/defatted flaxseeds were scored higher for overall acceptability and other sensory attributes.

APA, Harvard, Vancouver, ISO, and other styles

42

Asgar, Ali, Subandrio, Astuti, and Tri Handayani. "New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries." BIO Web of Conferences 69 (2023): 01019. http://dx.doi.org/10.1051/bioconf/20236901019.

Full text

Abstract:

The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one treatment factors, each of which was repeated 3 times. The treatment was the potato variety consisting of seven new high-yielding variety candidates namely : a1 = clone 41, a2 = clone 16, a3 = clone 17, a4 = clone 09, a5 = Atlantik, a6 = Medians, a7 = AR-08 variety. These potato clones had different characteristics in specific gravity, dry matter, reducing sugar, moisture, starch, content, color, taste, crispyness and appearance of the resulting french fries. The best clones for potato chips and french fries were clone 16, atlantic, medians and AR-08. These clones can be used as raw material for the potato chips and french fries industry.

APA, Harvard, Vancouver, ISO, and other styles

43

Negoita, Mioara, Adriana Laura Mihai, Enuta Iorga, and Nastasia Belc. "Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania." Revista de Chimie 71, no. 1 (February 7, 2020): 456–65. http://dx.doi.org/10.37358/rc.20.1.7875.

Full text

Abstract:

The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were purchased from supermarkets and fast foods in Bucharest, Romania. In potato chips, saturated (SFA), cis-monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) were present between 6.410 - 48.862%, 41.786 - 84.570%, respectively 5.567 - 28.274%, and in French fries ranged between 7.001 - 57.277%, 35.281 � 57.894%, respectively 7.442 � 49.392%. The tested samples showed that the level of total trans fatty acids (TFA) was less than 0.2% (undetectable - 0.124%). It can be concluded that potato chips and French fries marketed in Bucharest, Romania are safe for consumers in terms of TFA content.

APA, Harvard, Vancouver, ISO, and other styles

44

Doymaz, Ibrahim. "DRYING BEHAVIOR AND SOME QUALITY PARAMETERS OF POTATO FINGER CHIPS USING INFRARED RADIATION." Latin American Applied Research - An international journal 51, no. 4 (September 30, 2021): 261–67. http://dx.doi.org/10.52292/j.laar.2021.779.

Full text

Abstract:

The effect of different infrared (IR) powers on drying of potato finger chips was investigated in infrared dryer. The potato finger chips dried at 48, 50, 62, 74 and 88 W infrared powers and constant slice thickness of 7 mm. Results showed that drying characteristics of potato chips were greatly influenced by infrared power. The experimental drying data were fitted to seven thin-layer drying models. The models were compared on coefficient of determination (R2), reduced chi-square (c2) and root mean square error (RMSE) values between experimental and predicted moisture ratios. The Midilli & Kucuk model was found to the best in predicting the drying kinetics of potato chips during infrared drying. The effective moisture diffusivity using the Fickâ€™s diffusion model varied from 1.82Ã—10-9 to 3.06Ã—10-9m2/s. It was found that the effective moisture diffusivitiy increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 1.35 kW/kg. The results also showed that with increasing infrared power, rehydration capacity was decreased.

APA, Harvard, Vancouver, ISO, and other styles

45

Kwak, Han Sub, Sang Sook Kim, Yoon Hyuk Chang, Mohammed Saleh, and Youngseung Lee. "Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method." Journal of Food Quality 2019 (April 30, 2019): 1–6. http://dx.doi.org/10.1155/2019/5462751.

Full text

Abstract:

Reference calibration is a useful technique when sensory evaluation is not feasible or practical. This study was conducted to predict the crispness perception of potato chips evaluated by instrumental means through the reference-calibrated method. To investigate the relationship between sensory evaluation and instrumental measurement data, six different standard references for crispness were used. Instrumental crispness was predicted by measuring the total area of the chip with a texture analyzer. The samples were also evaluated by six trained panelists. Nine chips with various textures were tested by a mechanical test. The Fechner, Stevens, and Beidler models were applied to investigate the correlation across the reference scores with the total area then predicting the sensory crispness for the nine chips. The relationship between the instrumental total area and the sensory crispness of the standard references was found to be nonlinear over the standard crispness scale. The Fechner model seemed to be the best predictive model (R2 = 0.8; RMSEC = 1.3; robustness = 2.4; model discrimination index = 3.3) for predicting the sensory crispness of chips. This study suggests that standard references with a reference-calibration method can be used to calibrate the crispness of potato chips. It is the first study to demonstrate that sensory crispness of potato chips could be predicted using comprehensive references for crispness. Based on the results in this study, an equation established by the Fechner model could be utilized to estimate the various crispness of potato chips under circumstances in which sensory evaluation is not practical or available.

APA, Harvard, Vancouver, ISO, and other styles

46

Evuti, Mahmud Mohammed, Musa Galadima, Hussaini Anthony Makun, Fatimah Omolola Badmos, Ajanya Benjamin Unekwuojo, Attah Friday, and Abdullahi Hamidu. "Health Implication of Mycotoxigenic Fungi and Mycotoxins Analysed from Sun Dried Yam and Potato Chips Sold in Minna Niger State, Nigeria." International Journal of Pathogen Research 13, no. 1 (August 11, 2023): 16–31. http://dx.doi.org/10.9734/ijpr/2023/v13i1239.

Full text

Abstract:

Mycotoxin is toxic secondary metabolite synthesized by filamentous fungi during their stationary phase of growth in agricultural crops, food and feed products. Niger State experienced high temperature and humidity for about three-quarters of the year, and these are some of the conditions that encourage filamentous fungi to produce mycotoxin in food products. Enzyme Linked Immunosorbent Assay (ELISA) was used to dectect mycotoxins. Mycological profile and mycotoxins of sun dried yam and potato chips was determined. Total of fifty (50) samples were collected randomly from five markets in Minna and its environs. 179 isolates were recorded. Aspergillus species 86(53.1 %) Mucor species 27(15.1 %), yeast species 25(13.9 %) Penicillium species 14(7.8 %), Fusarium species 14(7.8 %) Rhizopus species 3(1.7 %) and Microsporum species 1(0.6 %) were the common fungi. The highest mean fungal counts (12.8 x 103 cfu/g) were observed in sweet potato chips bought in Gwada market while the lowest (3.5 x 103 cfu/g), was observed in Yam chips from Paiko market. The mean moisture content of 7.41±2.28 % was recorded in potato chips and yam chips had the lowest moisture content of 4.72± 1.66 %. Total aflatoxins, fumonisin and zearalenone contents were detected in 48 (96 %) of the samples. In yam and potato chips, total aflatoxin contamination was 68 and 84 % with mean concentrations of 12.6±7.36 μg/kg and 10.3±13.81 μg/kg respectively. The total aflatoxin concentration range of yam and potato chips were 0-61.84 μg/kg and 0-54.49 μg/kg with 28 and 48 % of the samples below 4μg/kg E.U limit respectively. Fumonisin contamination was 80 and 60% with mean concentrations of 928.123±559.50 μg/kg and 722.64 ± 137.85 μg/kg with a range 0.0-4018.24 μg/kg and 0 – 2055.98 μg/kg and had 52 and 72 % below 1000 μg/kg acceptable limit for yam and potato chips respectively. Zearalenone contamination in yam and potato account for 56 and 68% having mean concentration of 16.33± 9.71 μg/kg and 24.12± 21.03 μg/kg with a range 0 – 45.53 μg/kg and 0 – 83.74 μg/kg respectively. All the samples contaminated with Zearalenone were below the E.U regulatory limit of 100 μg/kg for food stuff intended for direct consumption. Dietary exposure and risk characterisation (EDI and %TDI) were further estimated for total aflatoxins, fumonisin and zearalenone. It was concluded that the level of contamination of these chips with mycotoxins poses a serious threat to public health and there is the need for proactive approach to drastically reduce fungal contamination.

APA, Harvard, Vancouver, ISO, and other styles

47

Marangoni Júnior, Luís, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurício de Aguirre, and Rosa Maria Vercelino Alves. "Retention of β-carotene in biofortified sweet potato chips after processing." Acta Scientiarum. Technology 42 (October 3, 2019): e43103. http://dx.doi.org/10.4025/actascitechnol.v42i1.43103.

Full text

Abstract:

Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65, 490.23 ± 30.00 and 473.91 ± 11.43 µg g-1 (d.b.) respectively. The retention of β-carotene for steam and boiling water blanching was 97.7 and 94.4% respectively. The blanching conditions followed by drying used in the processing to obtain sweet potato chips were adequate as they resulted in β-carotene high retention.

APA, Harvard, Vancouver, ISO, and other styles

48

Astuti, Dias. "Analisis Nilai Tambah dan Strategi Pengembangan Industri Keripi k Kentang Di PT Agro Lestari Merbabu Kecamatan Ngablak, Kabupaten Magelang." Agrifarm : Jurnal Ilmu Pertanian 10, no. 2 (December 30, 2021): 115–28. http://dx.doi.org/10.24903/ajip.v10i2.1081.

Full text

Abstract:

Increasing business profits can be done through value added strategies and product development. The business development strategy is a long-term strategy for effective management by considering the strengths, weaknesses, opportunitie, and threats. The purpose of the study was to analyze the added value of potato chips products, to formulate internal and external factors that affect the potato chips business, and to formulate and determine the strategy for developing the potato chips business at PT Agro Lestari Merbabu. The research was conducted in March – April 2021, located in Magelang Regency. The research method used is a case study. Respondents amounted to 10 people consisting of internal parties and company stakeholders. The method of determining respondents using the purposive method. The research data were analyzed using descriptive analysis, added value, and SWOT analysis. Based on the results of the analysis, it can be seen that the Merbabu Potato Chips business produces an added value of IDR 20,533/kg and a value-added ratio of 52.65%. The potato chip business has main strengths in the form of an easy production process, the main weakness is that the company does not do much promotion, and there are 2 main opportunities in the form of regional conditions that support production activities and many tourist attractions as well as the main threat to slow market growth. The company's position in the IE matrix is in cell V and it is better to hold and maintain. The priority strategy suggested for the Merbabu Potato Chips business is to market the product to tourist attractions at a relatively affordable and stable price.

APA, Harvard, Vancouver, ISO, and other styles

49

Volkov, D. I., I. V. Kim, A. A. Gisyuk, and A. G. Klykov. "Evaluating potato varieties for their suitability for processing into potato chips and french fries under the conditions of Primorsky kray." Vegetable crops of Russia, no. 5 (September 25, 2022): 35–42. http://dx.doi.org/10.18619/2072-9146-2022-5-35-42.

Full text

Abstract:

Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional potential of potato to be harnessed fully. However, only a minor part of all produced potato is processed in Primorsky kray by small-scale enterprises. The lack of high quality raw material is the main reason for that. The research aim was to evaluate potato varieties from our collection nursery for the traits that determine potato suitability for the production of potato chips and french fries.Materials and methods. The research was carried out in the experimental fields of the Department of potato breeding and horticulture, FSBIS “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaiki”, in 2019-2021. One hundred and eighty potato hybrids of various origin and from different maturity groups were used as the research object. The evaluation was conducted according to the guidelines on the assessment of potato varieties for their suitability for processing and storage with a few additions.Results. The conditions in 2019 were the most favorable for yield formation in medium-early (32.3 t/ha), mid-season (31.9 t/ha) and medium-late (33.1 t/ha) varieties. Early varieties were observed to have the highest mean yield in 2021 (34.0 t/ha). Biochemical parameters (the dry matter content) and the content of reducing sugars were optimal (22-24 % and less than 0.26 %, respectively) in varieties Vektar, Zhuravinka, Darnitsa, Pamyati Rogacheva, Lady Rosetta, VR 808. The morphological parameters (the shape of tubers, the quantity and depth of potato eyes) of varieties Severnyi, Bryanskii delikates, Danaya, Kurazh, Sante, Dubrava, Nayada made them the most suitable for the production of potato chips. Varieties Kolette, Narka, Innovator, Vdokhnovenie were determined to be the most suitable for processing into french fries. Based on the complex of morphological and biochemical parameters, 29 potato varieties were selected for the production of potato chips and 26 varieties were approved for the production of french fries. The degree of suitability varied from 6.4 to 8 points. Under the conditions of Primorsky kray, varieties Sante, Tanai, Nayada. Alyaska, Krasa Meshchery, Kazachok generate the most interest for the production of potato chips. Varieties Liga, Vesna Belaya, Udacha, Utenok, Charodei, Ocharovanie, Rikarda appear to be the most suitable for processing into french fries. These varieties have a high degree of suitability after harvest and good yield.

APA, Harvard, Vancouver, ISO, and other styles

50

Schul, David, Daniel Tallmadge, Derek Burress, Deborah Ewald, Belinda Berger, and David Henry. "Determination of Fat in Olestra-Containing Savory Snack Products by Capillary Gas Chromatography." Journal of AOAC INTERNATIONAL 81, no. 4 (July 1, 1998): 848–68. http://dx.doi.org/10.1093/jaoac/81.4.848.

Full text

Abstract:

Abstract A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or "low fat." The method can measure total and saturated fat in savory snacks when present at levels of 0.2-10 g total fat and 0.1-3 g saturated fat per 30 g serving. The method is standardized to measure C6- C24 fatty acids. Extraction of olestra-containing savory snack samples with chloroform-methanol (modified AOAC Official Method 983.23) yields a lipid extract containing the total fat and olestra. The extracted lipid is hydrolyzed by lipase, yielding fatty acids and unreacted olestra. The fatty acids are precipitated as calcium soaps. Olestra is extracted from insoluble soaps with hexane and then discarded. The isolated soaps are converted back into fatty acids with hydrochloric acid and extracted with hexane. The isolated fatty acids are converted to methyl esters with boron trifluoride-methanol and quantitated by capillary gas chromatography using internal standard. Test samples were prepared by blending olestra-containing and full-fat (triglyceride) snacks to obtain 6 levels of spiking (0-10 g total fat added/30 g serving) in potato chips, potato crisps, cheese puffs, and nacho cheese-flavored corn chips. Results were linear (r2 > 0.997) between 0 and 10 g fat/30 g serving for each product matrix. Mean recovery was 101 6% standard deviation (SD) for total fat and 104 ± 6% SD for saturated fat. Mean recovery by peer laboratory was 88 ± 5% SD for total fat and 95 ± 4% SD for saturated fat in potato chips (0-3 g total fat added/30 g serving). Two sets of 10 replicates of potato chips (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) and potato crisps (0.5 g total fat/30 g serving and 0.16 g saturated fat/30 g serving) were analyzed by submitting and peer laboratories. Repeatability relative standard deviations ranged from 3.90 to 7.33% for total fat and from 4.01 to 11.53% for saturated fat. Reproducibility relative standard deviations were 7.33% (total fat, potato chips), 7.15% (total fat, potato crisps), 11.36% (saturated fat, potato chips), and 13.50% (saturated fat, potato crisps)

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Potato chips'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles