000			03313cab a2200337Ia 45 0
001			u202381
003			SIRSI
008			120923s2012 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V37 No2 4
100	1		_aEl-Beltagy, A. E.
240	1	0	_aMinufiya journal of agricultural research, 2012 v. 37 (2) _h[electronic resource].
245	1	0	_aEffect of storage on the oil characteristics of some snack foods _h[electronic resource].
246	1	5	_aتأثير التخزين علي خواص الزيت في بعض منتجات السناكس.
300			_aP. 325-336.
504			_aIncludes references.
520			_aThis study was conducted to evaluate the safety and quality of different types of marketable snack products, potato chips with different flavors (chicken, kebab, chili, and cheese) as well as extruded corn snacks with different flavors (ketchup, cheese, and chili), produced by three different companies. Chemical characteristics of oil (the values of acid, peroxide and thiobarbituric acid) were carried out at the beginning of experiments and during storage at ambient temperature 25 ± 2°C for different periods (6 months for potato chips and 3 months for corn snacks). Corn snacks with ketchup flavor from company 3 had the highest (pSO.05) acid, peroxide and TBA values (0.42 mg KOH/100 gm oil, 0.45 meq 02/kg oil and 0.55 mg malonaldehyde / kg sample, respectively), while the highest (p< O.05) values of perOXide and TBA were noticed in potato chips with cheese flavor (0.79 meq O2/kg oil and 0.41 mg malonaldehyde / kg sample). Acid, peroxide and TBA values were increased significantly (p< O.05) by increasing storage periods in all snack samples, the highest value were observed by the end of storage (3 and 6 months). Acid value of the stored potato chips ranged from 0.86 to 5.21 mg KOH/100 gm oil, while peroxide value was ranged from 4.47 to 27.75 meq O2/kg oil, whereas TBA value was ranged from 0.47 to 1.39 mg malonaldehyde / kg sample. Highest (p<O.05) acid and TBA values were noticed in corn snacks with ketchup flavor (3.16 mg KOH/100 gm oil and 1.27 mg malonaldehyde / kg sample), while highest value of peroxide value were noticed in corn snacks with chili flavor (18.94 meq O2/kg oil). Although the importance of oil characteristics of snack foods on human health, there is no allowed limits found in the Egyptian standard specifications (ESS) of corn snacks (1525/2005) or ESS of potato chips (1629/2005). Meanwhile, the results of this work indicated that acid and peroxide values in all samples were up to the limits recommended in the Egyptian standard specifications of oil (ESS 2142/2005) by the end of storage period. Meanwhile, TBA value not mentioned in neither ESS of snacks nor ESS of oils so that we cannot decide about it.
546			_aSummary in Arabic.
650		0	_aSafety and Quality Forum.
650		0	_aPotato chips.
650		0	_aCorn snake.
650		0	_aPeroxides.
650		0	_aSnack foods _xStorage.
700	1		_aBakr, A.
700	1		_aGawish, Ragaa A.
700	1		_aEl-Basuony, Doaa Z.
773	0		_tMinufiya Journal of Agricultural Research. _g2012. v.37(2) _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2012/MJAR/3712/2/325.pdf _zFull Text Article
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