Potato Chips Research Articles

The Effect of Fatty Acids Profile in Potato and Corn Chips on Consumer Preferences.

The global market for potato and corn chips is rapidly expanding due to the modern fast-paced lifestyle. However, the high fat content, especially saturated fats in these deep-fried snacks, poses significant health risks such as hypertension, coronary heart disease, and diabetes. In this study, fatty acid profiles of commercially available corn and potato chips are analyzed and their impacts on consumer preferences in Turkey is examined. The findings reveal notable differences in the nutritional content between potato and corn chips, with potato chips generally having higher fat and protein content. The survey results indicate that consumer preferences are significantly influenced by age, education level, and occupation. The factor analysis identified three main components affecting purchasing decisions: nutritional value and additives, hygiene and brand quality, and price and affordability. Considering these insights, manufacturers should be encouraged to reformulate their products to meet the increasing demand for healthier options, emphasize food safety standards, and balance product quality with affordability to appeal to a broader range of consumers.

Vortex-assisted dispersive low-density liquid–liquid microextraction of xanthydrol derivatized acrylamide in processed chips and water samples for gas chromatographic analysis

Acrylamide, a probable human carcinogen present in heat-processed foods and environmental contaminants, requires sample extraction and preconcentration before chromatographic analysis. The method developed in this study employed derivatization with xanthydrol and dispersive liquid–liquid microextraction utilizing low-density anisole. Durian or potato chips were combined with deionized water, defatted with hexane, and subjected to precipitation of soluble carbohydrates and proteins using clarification reagents. Water samples were filtered through a membrane filter. Acrylamide was derivatized by introducing an acidic methanolic solution of xanthydrol at 50 °C. The derivatized acrylamide was extracted with 70 µL of anisole and vortexed, with the methanol from the xanthydrol solution serving as the disperser solvent. The anisole layer was analyzed using gas chromatography with both flame ionization and mass spectrometric detection. Linear calibration plots exhibited coefficients of determination >0.9997. The precision was measured at <10% RSD, and recoveries ranged from 84% to 107%. The quantitation limit varied from 2 to 10 µg kg−1 for processed chips and from 0.05 to 0.10 µg L−1 for water samples. Acrylamide was detected in all processed chip samples, with some concentrations exceeding the benchmark value of 750 μg kg−1. However, no acrylamide was identified in any of the water samples.

Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.

This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics. Results demonstrated that medium-low microwave combined with 4 h of AA soaking significantly improved the texture profile of potato chips, and reduced oil content by approximately 53.25%. Higher microwave intensity led to greater surface roughness of samples, whereas AA soaking for 1-4 h effectively reduced surface roughness. The decrease in Fm and Nwr, along with the increase in Fwr and Wc with prolonged AA soaking time for 1-4 h indicated that medium-low microwave intensity combined with AA pretreatment enhanced hardness and brittleness of samples. Microscopic examination of cell structure revealed that this combined pretreatment facilitated pectin gelation between the cell walls of potato chips, resulting in a more intact cell structure with fewer gaps. Additionally, the color of pretreated potato chips became brighter. The combination of medium-low microwave intensity and AA soaking pretreatment resulted in a decrease in the oil content and improved the texture profile of fried potato chips. This study provides new strategies and insights for producing low-fat potato chips based on low-cost pretreatment. © 2024 Society of Chemical Industry.

“Gusto” or “Taste”? Anglicisms Change Perceived Product Risk and Product Appeal in Italian Print Advertising

Abstract This research investigates the influence of anglicisms on the Product Appeal in Italian print advertising. Despite the pervasive use of anglicisms in the Italian advertising industry, little is known about their impact on the precursors to Product Appeal. Two original studies were conducted involving potato chips (convenience product) and stereo speakers (shopping product). The results showed no effect of anglicisms on the relationships between Perceived Product Differentiation, Perceived Price Fairness, Perceived Product Globalness, or Perceived Product Modernity and Product Appeal. However, Anglicisms consistently altered the relationship between Perceived Product Risk and Product Appeal. Specifically, while anglicisms decreased Perceived Product Risk for potato chips, they increased Perceived Product Risk for stereo speakers, suggesting the impact of anglicisms on Perceived Product Risk can operate in an independent mechanism and be product-dependent. This research provides a novel insight on how anglicisms can affect consumer psychology and adds a more nuanced understanding to previous literature regarding language choice in advertising.

Concept Development of Multi Blade Potato Slicer

In Domestic field &amp; Professional life situations like that where a home maker or Professional may need to use potato slicer to make potato chips. Usually, regular potato slicer is used by small and medium range hot potato chips maker, but it consumes both time and energy of the chips maker because of its single blade. By introducing multi-blade in potato slicer, we can save the energy and time of the chips maker. Potato slicer with multi blade will not only save the energy and time of the chips maker, it also increase the production rate of the potato chips. For example slicer with three blades will increase the 3 times production of the regular slicer.

Experimental Investigation of Two-Pass Solar Dryer with V-Corrugated Absorber for Potato Slice Drying

Reducing the moisture level of food items can help prevent bacterial development and deterioration, extend shelf life, reduce packaging, and improve storage for convenient transportation. In this paper, a two-pass solar dryer with V-Corrugated absorber plate is developed. Its experimental performance evaluation in forced convection is carried out for potato chip drying. Various parameters like Hourly Variation of Solar Radiation Intensity, Temperature Distribution Curves inside Solar Dryer, Collector Efficiency Curve, Hourly Mass Loss of Potato Slices and Moisture Removal Comparison with Conventional Open Sun Drying Method are calculated and presented graphically. The peak temperature of the absorber plate reached 69.30C, and the air temperature at the collector outlet recorded the highest value at 57.50C. The average temperature difference of 28.580C is obtained for heat transfer by convection between the modified corrugated absorber plate and the air. An important finding in this experimental investigation was that there is an average 6.50C difference in temperature between the hot air exiting the collector and the air available at the bottom of the lower tray of the drying chamber, which should be reduced by applying means of avoiding heat loss. The highest collector efficiency is calculated as 88.9 % at 2 PM. The lowest efficiency is calculated at 9 AM as 66.8 %. The thermal inertia of the system adds to the collector efficiency in the last 2 hours of the experimentation and hence collector performs better than in the morning hours, though the insolation is nearly the same for the first and last two hours of sunshine. The percentage reduction in drying time was found to be 38.9 % for 50 % moisture removal from potato slices as compared to open sun drying.

Penyuluhan Pengolahan Jeruk Lemon dan Keripik Kentang bagi UMKM, Pokdarwis, Petani, Nelayan, Kader Posyandu, dan Peternak pada Desa Wisata Margaluyu Pengalengan, Kabupaten Bandung

This activity aims to provide education on proper techniques for processing lemons and potato chips, specifically for MSMEs, Pokdarwis, farmers, fishermen, posyandu cadres, and livestock breeders in the tourist village of Margaluyu, Pengalengan, Bandung district. The method employed in this activity involves counseling based on materials provided by competent resource persons. The results of this community service activity indicate that participants have gained a clear understanding of the importance of proper processing techniques, as well as the economic impacts on MSMEs, Pokdarwis, farmers, fishermen, posyandu cadres, and breeders in Margaluyu Tourism Village, Pengalengan, Bandung Regency. Additionally, participants have also improved their skills in financial management

Research and Evaluation of Multi-Sensory Design of Product Packaging Based on VR Technology in Online Shopping Environment

The development and application of virtual reality (VR) technology significantly enhances consumer immersion. Exploring a multi-sensory evaluation model for virtual packaging is valuable for integrating VR technology with packaging. This study developed a multi-sensory evaluation model for virtual packaging using the analytic hierarchy process (AHP). Eye-tracker experimentation was conducted to identify consumer attention indicators when interacting with virtual packaging. These indicators were quantified using Saaty’s nine-level importance scale and expert input, resulting in a comprehensive multi-sensory evaluation model. Subsequently, a VR shopping system focused on potato chips and cola as packaging design objects. This system was evaluated using the established model, and the results were analyzed. Based on the findings, improvements were made, and the system was re-evaluated using the modified model. The post-improvement evaluation demonstrated significantly enhanced sensory experiences. These results validate that the developed evaluation model effectively guides multi-sensory design approaches for packaging within a VR environment.

Influencia de enmiendas calcáreas sobre el rendimiento y calidad para fritura de la papa variedad Bicentenaria

The quality of potatoes for processing depends on varietal, environmental and crop management factors, and the consumption of potato products has increased.The objective of the research was to determine the effect of calcareous amendments on the production and frying quality of potatoes potato cv. Bicentenaria under high Andean conditions. The research was carried out in the rural community of Canín at Checras district (Lima) altitude of 3880 masl. The climate of the locality is humid and cold, with an annual rainfall of 800 mm and acid soils (pH 5.0) of sandy-clay texture. Five liming treatments and a control without liming were applied to the soil (agricultural lime 500 kg ha-1 and carbonatite 500, 1000, 1500 and 2000 kg ha-1). Agronomic and biochemical characteristics of the tuber were evaluated and sensory analysis was performed for potato frying. Data were analyzed statistically and the Scott-Knott test was used to compare treatment means. Liming with carbonatite 1500 kg ha-1 statistically outperformed the other treatments in tuber weight and was similar to the control; treatment with carbonatite 1000 kg ha-1 had a greater effect on mean tuber weight. The treatments with agricultural lime or carbonatite significantly reduced (p &lt;0.05) the glucose content in the tuber with respect to the control. Sensory tests were significant for liming treatments for chip color. Soil liming influenced some agronomic characteristics and biochemical parameters of the tuber, as well as the sensory evaluation of potato chips.

Effect of kesse, koseret, and tosign extract treatments on the oxidative stability of oil during the repeated frying of potato chips

Fried food safety and quality are crucial concerns for consumers and the food industry due to the deterioration of oil quality and the loss of sensory properties during repeated frying. The current study investigated the use of leaf extracts from endemic dietary herbs: kesse (Lippia adoensis var. adoensis), koseret (Lippia adoensis var. koseret), and tosign (Thymus schimperi Ronninger) to enhance oil quality during the repeated frying of potato chips. The analysis of various parameters, including free fatty acids (FFA), iodine value (IV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS), viscosity, and color (L*, a*, and b*), was conducted after every 5th frying cycle to assess oil quality. The results revealed significant (p < 0.05) decreases in deterioration markers for oils treated with herb extracts compared to the control oils. Specifically, after 20 frying cycles, oils treated with the dietary herb extracts exhibited lower percentage of FFA (0.63–1.05), IV (51.7–46.7), PV (6.69–7.68), and TBARS (50.27–56.08) compared to the control. The herb-treated oils also maintained lower FFA, PV, and TBARS values throughout the frying cycles and reduced viscosity, while IV gradually decreased. Furthermore, the L* value decreased gradually, and a* and b* values increased as the number of frying cycles increased. The herb extracts provided better protection against degradation compounds compared to BHT-treated and control oils, which was attributed to their lower FFA and PV. Sensory analysis indicated that potato chips fried in kesse extract-treated oil were the most preferred, followed by those treated with tosign extract. These findings highlight the potential application of herb extracts to increasing oil stability during repeated frying cycles, which add value at the interface between culinary excellence and health perspectives. Natural antioxidants from endemic herbs can maintain oil quality, reduce harmful compounds, and enhance the sensory properties of fried foods, making them a promising alternative to synthetic antioxidants.

Development of an electrochemical sensor based on platinum nanoparticles/iron-based metal–organic framework composite for efficient determination of butylated hydroxyanisole

Butylated hydroxyanisole (BHA), a synthetic antioxidant, is widely used in the food industry to prevent the oxidative deterioration of food products. Developing rapid, simple and sensitive methods for BHA determination is of great importance to ensure the safety and quality of food. In this study, we developed an amperometric sensor based on iron-based metal–organic framework and platinum nanoparticle modified glassy carbon electrode (PtNP/Fe-MOF/GCE) for efficient determination of BHA. The Fe-MOF was synthesized by the solvothermal method and characterized using various techniques such as powder X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. The synthesized Fe-MOF was modified onto GCE, and platinum nanoparticles were electrodeposited onto the Fe-MOF/GCE. Scanning electron microscopy and energy dispersive X-ray spectroscopy were utilized to enlighten the surface morphologies of the electrodes during the modification steps. Electrochemical characterization of the modified electrodes was performed by cyclic voltammetry and electrochemical impedance spectroscopy. Under the optimum conditions, the PtNP/Fe-MOF/GCE showed excellent electrocatalytic activity towards BHA oxidation due to its large surface area, porosity, and metal sites. The PtNP/Fe-MOF/GCE sensor exhibited a wide linear range from 6.0 × 10-8 to 5.4 × 10-5 M and a low detection limit of 9.4 × 10-9 M. The analytical applicability of the PtNP/Fe-MOF/GCE was tested by the analysis of BHA in potato chips samples.

Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil

This study focused on evaluating the mitigating effect of five different natural extracts of commercial tannins on the concentration of food contaminants such as acrylamide (AA), glycidols (GD), and monochloropropanediols (MCPDs) in potato chips and frying oils after the impregnation of potatoes with tannins. The impregnated samples were used to perform 4 consecutive fryings to simulate the effect produced in restaurants. AA mitigation was achieved in all pre-treated chips throughout the four frying cycles (except for the chestnut extract). The highest AA mitigation (86.6%) was achieved using quebracho extract. This correlated positively with the progress of Maillard reaction measured at 284 nm. In potato chips, 3-MCPD and GD were decreased by most tannins tested, whereas 2-MCPD was only mitigated using hydrolyzable tannins. However, in frying oils, 3-MCPD showed a decrease using chestnut, grape seed and quebracho extracts, 2-MCPD decreased using all tannins, and no effect was observed on GD. To our knowledge, this is the first study using tannins as a mitigation strategy to decrease MCPDs and GD; and it seems a good approach to keep low concentrations of these compounds. Indeed, hydrolyzable tannins seem the best option to mitigate MCPD and GD and condensed tannins the best one to mitigate AA.

Effect of Lycium barbarum L. polysaccharides on the quality of potato chips under low temperature frying and the mechanism of its action

Consumers increasingly desire healthier low-fat snack options. In this study, potato starch served as the substrate, and varying quantities of Lycium barbarum L. polysaccharide (0, 1, 3, and 5 g/100 g) were added to formula potato chips (FPC). The effect of LBPs on the sensory qualities, oil content, microstructure, and starch properties of FPC-LBPs was examined. The results showed that LBPs resulted in enhanced acceptability, reduced oil content, increased RS content, lower straight-chain starch leaching, and a gradual increase in the composite index (CI) of polysaccharides and starch in FPC-LBPs. The FPC-1LBPs exhibited the highest acceptability compared with the control samples. As the quantity of LBPs increased, the pores and cracks in the FPC-LBPs gradually decreased, and a polysaccharide wrapping layer formed on the surface of starch, which was the primary cause of the decrease in the oil content. With an increase in LBPs addition, the long-range and short-range ordered structure of starch progressively increased, and the hydrogen bonding interaction between LBPs and starch gradually strengthened, resulting in thinner FPC-LBPs. The enthalpy change of starch gradually decreased owing to LBPs, which delayed the pasting of starch and increased the RS content.

Effect of calcium chloride blanching combined with acetic acid soaking pretreatment on oil absorption of fried potato chips

This study investigated the effect of calcium chloride (CaCl2) combined with acetic acid (AA) pretreatment on the oil absorption of potato chips and explored the possible mechanisms influencing oil absorption. Results indicated that compared with hot water blanching, the combination of 0.3% CaCl2 blanching and AA soaking for 2–8 h pretreatment was found to reduce oil content by 10.52%–12.68% and significantly improve the crispness and color of fried potato chips. Microstructural and textural analyses revealed that the main reason for the reduction in oil content was the promotion of pectin gelation in the cell wall by CaCl2 and AA. However, it was observed that prolonged AA soaking time and high-concentration CaCl2 blanching led to an increase in total oil content and decrease in brittleness. Based on the results of surface roughness and moisture content analyses, it was suggested that the CaCl2 and AA pretreatments affected surface roughness and moisture content, thereby increasing oil absorption and reducing brittleness during frying.

The level, human exposure, and health risk assessment of acrylamide in chips and breakfast cereals: A study from Türkiye

The aim of this study is to determine the acrylamide levels of corn chips, potato chips and breakfast cereals and to evaluate the acrylamide exposure level resulting from the consumption of these foods in terms of health risks. Firstly, the acrylamide levels of corn chips (n=19), potato chips (n=11), and breakfast cereals (n=20) were determined by liquid chromatography-tandem mass spectrometry. Then, the dietary acrylamide exposure resulting from chips and breakfast cereals consumption was calculated. Finally, dietary acrylamide exposure, target hazard quotient, the lifetime carcinogenic risk, and the margin of exposure approach values were calculated. The mean acrylamide levels of corn chips, potato chips, and breakfast cereals were 317±12, 3578±546, and 138±14 µg/kg, respectively. The mean acrylamide level of all chips was 1513±1876 µg/kg. The mean daily acrylamide exposure from the consumption of corn chips, potato chips, and breakfast cereals was calculated as 0.11±0.10, 1.28±0.58, and 0.08±0.06 µg/kg bw/day, respectively. The target hazard quotient values of acrylamide exposure from the consumption of corn chips, potato chips (except ketchup-flavored potato chips), and breakfast cereals are less than 1. However, the level of acrylamide exposure from the consumption of a total of 13 food samples−2 from corn chips, 10 from potato chips, and 1 from breakfast cereals−reaches alarming levels in terms of carcinogenic health risks. It is required that consumers reduce the frequency and amount of consumption of chips and breakfast cereals, especially potato chips. The results can serve as a guide for reducing exposure to acrylamide through chips and breakfast cereals consumption.

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility. The current work aimed to evaluate the effect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical composition, anthocyanins, acrylamide, and digestive behavior (starch hydrolysis and anthocyanins bioaccessibility) of purple sweet potato deep-fried chips. In total 15 independent batches were made, three for each studied treatment (also a control without pretreatment was developed). The studied pretreatments impacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat absorption and break starch, generating maltodextrins. Nineteen anthocyanins were detected, mainly cyanidin and peonidin derivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips. Acrylamide values ranged from 504.11 to 6350.0- μg/kg, with the highest values reported by untreated chips and the lowest by PEF-B-treated chips (p < 0.05). The anthocyanin's bioaccessibility ranged between 66.57 and 92.88%, with soaked chips that showed the highest values.

Trends in acrylamide content in selected potato/sweet potato products on the Canadian market

Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008. Samples were analyzed using isotope dilution (13C3-acrylamide) with LC-MS/MS. The highest mean acrylamide levels were found in sweet potato chips. Among potato chips (57 to 4660 ng g−1), one brand consistently showed the highest concentrations with wide variability. Acrylamide concentrations decreased over time in ready-to-eat French fries (from 480 to 358 ng g−1), and one brand showed a clear reduction temporally. Wide variations were observed among brands, among lots/outlets of same brands, and among different food chains. Acrylamide levels in potato chips decreased between 2009 and 2016 (504.3 ng g−1) relative to the period 2002 - 2008 (1096.9 ng g−1). The acrylamide trends observed in the products measured in the latest study indicate that food producers may have adopted mitigation strategies.

Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying

Southern Chile native potatoes are an interesting raw material to produce novel snacks like colored potato chips. These novel products should be comprehensively evaluated for the presence of undesirable compounds such as acrylamide, 5-hydroxymethylfurfural and furan, the main neoformed contaminants in starchy rich fried foods. This study evaluated the neoformed contaminant levels and oil content on chips made from eleven Chilean potato accessions and compared them with commercial samples. The neoformed contaminant contents were related to Maillard reaction precursor levels (reducing sugars and asparagine) and secondary metabolites (phenolic compounds and carotenoids). Neoformed contaminants correlated well among them and were weakly correlated with reducing sugars and asparagine. Acrylamide level in native potato chips ranged from 738.2 to 1998.6 μg kg−1 while from 592.6 to 2390.5 μg kg−1 in commercial samples. Thus, there is need to implement neoformed contaminant mitigation strategies at different steps of the production chain of colored potato chips.

Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips

The study explored the effects of different pre-treatments: freezing pre-treatment (FP), osmotic dehydration (OSD) and air-drying pre-treatments (ADP) on the physical and quality properties of fried sweet potato. The physical and quality properties of pre-treated fried sweet potato slices were assessed for percentage weight loss after frying, shrinkage ratio, the kinetics of moisture loss (frying kinetics), organoleptic properties and mathematical modeling of fried sweet potato slices. The results showed that OSD of pre-treated fried sweet potato slices recorded the highest percentage weight loss (46 %) and lowest shrinkage ratio (19 %) after frying compared to the ADP (41.5 %, 36 %) and FP (36.5 %, 46 %) fried sweet potato samples, respectively. OSD pre-treated fried sweet potato preserved the sensory properties of the ADP and FP fried sweet potato compared to the untreated sample. Among the three pre-treatments, OSD was found to enhance the frying kinetics compared to the ADP and FP samples. First order model best fitted well to the experimental results of frying kinetics (R2 > 0.99) compared to Page model.

Biological and chemical treatments enhance the quality of wastewater from a potato chips factor

Biological and chemical treatments enhance the quality of wastewater from a potato chips factor