The Quality of Salted Potato Chips Available on the Polish Market

Abstract

Potato chips are a commonly known snack eaten by people of all ages. Due to the high fat and salt content, as well as acrylamide and trans fatty acids resulting from high temperature frying, they are considered to be unhealthy. Nevertheless, they have a desirable taste, often improved by the addition of monosodium glutamate, and are therefore frequently consumed. On the Polish market there are many food companies that produce potato chips. It is therefore an important foodstuff on the market. However, prices and nutritional values can differ significantly. The aim of the study was to assess the quality of salted potato chips available on the Polish market. For this purpose, seven products offered by different producers were chosen. Samples were collected from four production batches, and the nutritional values and acid and peroxide values were analysed. Sensory quality, then number of damaged or structurally defective chips and the integrity of the packaging were examined. The results show that the nutrients and sensory quality of salted potato chips available on the Polish market differ significantly.

Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

“…Potato chips' distinct qualities, such as taste, look, and flavor, have a significant impact on their production and marketability 79 . T18 probiotic formulations at refrigerated temperature exhibited acceptable protective properties based on storage stability data.…”

Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

“…Distinctive characteristics of potato chips including taste, appearance, and flavor have a great impact on their production and marketability ( Halagarda and Suwała, 2016 ). The high overall smell, color, and general acceptance scores by probiotic potato chips covered with Tarkhineh especially turmeric Tarkhineh may be due to the extraordinary sensory properties of the fermentation process in Tarkhineh and the addition of spices such as turmeric to its constituents ( Tabatabaei Yazdi et al, 1391 ).…”

Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

“…Therefore, PV is an importance index to assess the level of lipid oxidation in products containing oils during storage. It reflects the amount of hydro peroxides and secondary oxidation products (ketones and aldehydes) in fat [55]. Peroxide value (PV) of the extracted oil was determined in all samples and represented in Figure 2.…”

“…Deep frying of potato chips gives them a unique appearance, flavors and texture, leading to a highly palatable product [55]. The mean values of the sensory characteristics of different potato samples are shown in Figure 4.…”