Potato chips, fried

Hhong et ah (2009) described the sensory attributes of morama oil as fresh, thick, creamy, and smooth with a grassy and earthy aroma and raw nutty flavor and aftertaste. Compared to both sunflower and olive oils, potato chips fried in morama oil were rated as more acceptable by consumers (Tlhong et ah, 2009). Therefore, as a cooking oil, morama oil has great potential in terms of consumer acceptability. However, its acceptability as a salad oil remains imexplored. 

Blends of rice bran oil with soybean oil reduces the increase in total polar material (TPM) depending on the amount of rice bran oil in the blend (Table 19). Potato chips fried in rice bran oil show flavor and odor stability at elevated temperatures between that of peanut and cottonseed oUs (Table 20). 

Razali, I., Fauziah, A. and Nor Aini Sudin (1999) Quality of potato chips fried in palm olein and high oleic oil sunflower oil during batch frying, in Proceedings of 1999 PORIM International Palm Oil Congress (eds A.N. Ma, M.C. Chow, C.L. Chong, K. Sivasothi, K. Ainie and A. Mohd Suria), Kuala Lumpur, pp. 237-246. 

The frying performance of new varieties of low-linolenic acid soybean oils was compared to that of cottonseed oil (Table 12.10). The decrease in linolenic acid to 2 and 0.8% in the soybean oils improved the flavor quality and the oxidative stability of the potato chips. Although the total polar content of the cottonseed oil was higher, no differences were observed between the low linolenic acid soybean oils. Potato chips fried in ultra-low linolenic acid and stored for 7 weeks had significantly higher flavor quality, lower fishy flavor and lower hexanal than the low-linolenic acid soybean oil. In another study, low-linolenic acid and high-oleic soybean oils and their mixtures were compared with cottonseed oil (Table 12.11). The high-oleic acid soybean oil and its... 

Table 3.50 Oxidation products of phytosterois in potato chips fried in sunfiower oii. 

The deep fat fried banana chips could store better in laminated aluminum foil than the PP, OPP and LDPE packages under ambient conditions (27°C) in terms of crispness and odor (Ammawath et al., 2002). Bal et al. also reported that aluminum foil exhibited better moisture barrier than polyethylene and laminated paper. Aluminum foil gave a shelf-life of 90 days to the potato chips fried in sunflower oil under ambient conditions (2002). Silva et al. evaluated the lipid oxidation in potato chips and reported that an oxygen scavenger helped to avoid/delay lipid oxidation at room... 

Petukhov, L, Malcohnson, LJ, Przbylski, R and Armstong, L (1999b) Storage stability of potato chips fried in genetically modified canola oils. J. Am. Oil Chem. Soc., 76,889-896. 

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. 

Consumption of food with sterols and their oxides is a health concern. Oxidation products of phytosterol, including epimers of 7-ketositosterol and 7-hydroxycampes-terol, 7-ketocampesterol, epimers of 5,6-epoxy-sitosterol, 5,6-epoxycamposterol, 24 a-ethylcholestane-3(3,5,6 (3-triol, and 24 a-methylcholestane-3(3,5,6 (3-triol, in deep-fried potato chips in palm oil, sunflower oil, and high oleic sunflower oil were quanhtahvely analyzed by PTLC followed by GC and GC-MS [73]. 

In addition to generation of toxic compounds in the frying oil, toxic molecules may be generated in foodstuff. In April 2002, Swedish scientists sounded an alarm when they discovered that certain cooked food, particularly potato chips and French fries, contained high levels of acrylamide, a chemical compound that is listed by the World Health Organization (WHO) as a probable human carcinogen (Mitka,... 

Granda, C., Moreira, R. G., and Tichy, S. E. (2004). Reduction of acrylamide formation in potato chips by low-temperature vacuum frying. ]. Food Sci. 69, 405—411. 

The term potato chip also includes Baked Lays and Pringles which are formed from a dough made with dehydrated potato, and either baked or flash-fried. Today the international snacks market is dominated by Frito-Lay which has been part of Pepsico since 1965. The company operates approximately 67 plants in 27 countries worldwide. Interestingly, for potato chip manufacture, raw potatoes may be transported long distances whereas finished products have a more limited distribution, reflecting a product with a low weight per unit volume and hence high transport costs. 

Color is important in all forms of potato products, boiled, baked, fried, and chipped. Where a limited number of broad classifications are used, as in some commercial processing situations, use is made of visual reference charts showing a limited range of colors. Such charts are available for French fiies (Munsell USDA Frozen French Fry Standard, X-Rite Right On Colour) and for potato chips (Colour Standards Reference Chart for Potato Chips, Snack Food Association). 

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