Research and Innovation in Food Science and Technology
Evaluation of oil extracted from potato chips samples in Iranian market
Document Type : Original Paper
Authors
1 Associate professor, Department of Food Science & Technology, Islamic Azad University, Sabzevar branch
2 MSc. graduated student, Department of Food Science & Technology, Islamic Azad University, Sabzevar branch
3 Assistant professor, Department of Food Science & Technology, Islamic Azad University, Shahr qods branch
Abstract
The current research studies the qualitative characteristics of Iranian brand chips according to the extracted oil from the products. In this experiment, seven samples of potato chips (salty) including 5 Iranian samples (T1, T2, T3, T4, T5) and 2 foreign brands (T6 ,T7), were evaluated by different kinds of qualitative methods. Experimental parameters that had been examined in this research include measurement of the extracted oil percentage, oil oxidative stability, Iodine value and profile of fatty acids was performed by GC. The findings showed that the percents of extracted oils from seven potato chips samples were in the range of 24/24 (T6) - 41/55(T4). In order to set criteria for oxidative stability of oil by rancimat test, the sample T4 (32/91)has the highest oxidative stability of oil and other samples were as this sequence: T3>T5>T2>T7>T1>T6. Also the range of Iodine value changes 54/20(T7) – 105/93(T6) gr/100gr, and there is a negative relation between stability time and Iodine value. The saturated fatty acid, mainly represented in the samples, was palmetic acid and unsaturated fatty acids mainly oleic acid. The amount of oil in all potato chips samples of this study were within the Iranian National Standard range, while the foreign brands contained lowest amount of oil content.
Keywords
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Volume 1, Issue 3
December 2012Pages 165-174
- Receive Date: 28 August 2011
- Revise Date: 04 June 2012
- Accept Date: 12 June 2012
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