Evaluating the quality and nutritional parameters of potato chips samples on Iranian markets

Concerning the accelerating demand trend for the production and consumption the fried potato products, especially potato chips that nowadays have gained a special attraction in Household Shopping, the qualitative evaluation of this product gets of paramount importance. Therefore the purpose of this study was to estimate the oil derivation and acidity، peroxide and rancimat test, salt, protein of available chips on Iranian markets. In this experiment, seven samples of potato chips (salty) including 5 Iranian chips samples (T1 T2, T3, T4, T5) and 2 foreign brand samples (T6, T7), were evaluated through different kinds of qualitative methods. The experimental parameters that had been examined in this research include the measurement of the extracted oil percentage, peroxide value, acidity, and rancimat test, protein and salt. The findings showed that the extracted oil from seven potato chips samples were in the ranges 24/24 (T6) - 41/55 (T4). Also other qualitative parameters such as the acidity (at the oleic acid percent) 0/2 (T6) – 0/87 (T1), peroxide value (meq/Kg) 1/18 (T1) – 5/9 (T7) were determined. Indeed, the oxidative stability of extracted oils were determined for potato chips samples and among them the sample T4 (32/91) had the highest oxidative stability and other samples were T3 > T5 > T2 > T7 > T1 > T6 respectively. Also as to protein ratio, sample T4 (5/47gr) had the maximum and sample T3 (2/71gr) encompassed the minimum unit. Measuring the of salt showed that sample T7 reserved the most and sample T1 the least remedy of this combination.