Quality evaluation of fresh and stored potato chips produced in Egypt [electronic resource].

Includes reference.

This study was carried out to evaluate the quality of fresh and stored potato chips produced in Egypt during the shelf life of 6 months. Potato chips was purchased from two different companies with different flavours (Lemon'n Chili, Salt and Cheese). Storage condition used were laboratory and local market conditions. The moisture content of potato chips purchased from the first company was higher than that of the second company and higher than the recommended percentages of the E.S.S specifications (1993) which must not exceed 2%. The rest of the gross chemical composition was within the recommended percentages. The salt (sodium chloride) content of potato chips samples from the two companies with two flavours (Lemon'n chili and Salt) was ranged from J.94 to 2.48%. The higher range of 2.48 exceed the recommendations that sodium chloride should not exceed 2%. The heavy metals of potato chips ranged between (20.46 to 23.76), (0.00), (4.29 to 5.61) and (7.76 to 8.42) p.p.m. for iron, copper, zinc and manganese, respectively. These values correlated with that mentioned in the literature except for copper which was absent. The moisture content of potato chips increased during storage period, the effect of storage at local market on the moisture content was more pronounced thim that at laboratory conditions. The oil content of potato chips stored at different conditions was decreased. The decreasing rate was higher in samples stored at local market conditions compared to those stored at laboratory conditions. The changes that took place in both moisture and oil content of stored potato chips, effect their crispness. The crispness of potato chips in all samples was found to decrease as the storage period increased.

Summary in Arabic.

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