| 000 | 02812cab a2200289Ia 45 0 | ||
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| 001 | u200638 | ||
| 003 | SIRSI | ||
| 008 | 100419s2007 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART JARKU V33 No2 9 | ||
| 100 | 1 | _aSalama, A. A. | |
| 240 | 1 | 0 |
_aJournal of agricultural research Kafrelsheikh Univeristy, 2007 v. 33 (2) _h[electronic resource]. |
| 245 | 1 | 0 |
_aQuality evaluation of fresh and stored potato chips produced in Egypt _h[electronic resource]. |
| 246 | 1 | 5 | _aتقييم جودة شرائح البطاطس المقلية الشيبسي المنتجة فى مصر. |
| 300 | _ap.379-400. | ||
| 504 | _aIncludes reference. | ||
| 520 | _aThis 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. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aPotato chips _xQuality. |
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| 700 | 1 | _aEl-Scbaicy, Laila A. | |
| 700 | 1 | _aSalah, S. M. | |
| 700 | 1 | _aEl-Sebaiey, Laila A. | |
| 773 | 0 |
_tJournal of Agricultural Research Kafrelsheikh Univeristy. _g2007.v.33(2) _x1110-032X _7nnas _wu191359 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2007/JARKU/3307/2/379.pdf _zFull Text Artical |
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