Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips

Although consumer hedonic perception on various food products was evaluated under blind and informed conditions, little research was conducted on commercial potato chips to examine how consumers' perception would change after products' information was disclosed to consumers. Sensory profiles and hedonic perception of six marketed potato chips were investigated under blind and informed conditions, including the specific product manufacturer, nutritional ingredients, and additives. A total of 18 sensory attributes of the chips were profiled by descriptive analysis, and all samples were evaluated under blind or informed conditions by 80 consumers, who rated their acceptance. Significant variations in sensory profiles between tested samples were observed, indicating a broad range of product quality in the marketplace. For the informed consumer test, the health-related positive effect such as oil-free on overall liking scores was not manifested. It suggests that consumers are not willing to compromise on taste, regardless of any benefit, including health. Cluster analysis also showed that no clear market segmentation was observed in both blind and informed evaluations. Therefore, it is concluded that whether potato chips are health-oriented or not is not a key factor in dictating consumers' hedonic perception. Taste is the most important factor affecting consumer choice when purchasing potato chips.

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Colour and image texture analysis in classification of commercial potato chips

Food Research International ◽

10.1016/j.foodres.2007.06.014 ◽

2007 ◽

Vol 40 (9) ◽

pp. 1146-1154 ◽

Cited By ~ 61

Author(s):

Fernando Mendoza ◽

Petr Dejmek ◽

José M. Aguilera

Keyword(s):

Texture Analysis ◽

Potato Chips ◽

Image Texture ◽

Image Texture Analysis ◽

Commercial Potato

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Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men

British Journal Of Nutrition ◽

10.1017/s0007114511003643 ◽

2011 ◽

Vol 107 (6) ◽

pp. 885-892 ◽

Cited By ~ 17

Author(s):

Yoshitaka Kondo ◽

Chihana Higashi ◽

Mizuki Iwama ◽

Katsuyuki Ishihara ◽

Setsuko Handa ◽

...

Keyword(s):

Vitamin C ◽

Mineral Water ◽

Human Subjects ◽

Potato Chips ◽

Human Consumption ◽

Japanese Men ◽

Commercial Potato ◽

Before And After ◽

Overnight Fasting ◽

Mashed Potatoes

Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and urinary excretion of VC in human subjects. After overnight fasting, five healthy Japanese men between 22 and 27 years of age consumed 87 g mashed potatoes and 282 g potato chips. Each portion contained 50 mg of VC, 50 mg VC in mineral water and mineral water. Before and after a single episode of ingestion, blood and urine samples were collected every 30 min or 1 h for 8 h. When measured by subtraction of the initial baseline value before administration of potatoes from the values measured throughout the 8 h test period, plasma VC concentrations increased almost linearly up to 3 h. Subsequently, the values of potato-fed subjects were higher than those of water, but did not differ significantly from those of VC in water (P = 0·14 andP = 0·5). Less VC tended to be excreted in urine during the 8 h test than VC in water alone (17·0 (sem7·5) and 25·9 (sem8·8)v.47·9 (sem17·9) μmol/mmol creatinine). Upon human consumption, mashed potatoes and potato chips provide VC content that is effectively absorbed in the intestine and transferred to the blood. Clearly, potatoes are a readily available source of dietary VC.

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Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

Scientific Reports ◽

10.1038/s41598-021-92095-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Amir Kiani ◽

Yousef Nami ◽

Shahab Hedayati ◽

Mehdi Jaymand ◽

Hadi Samadian ◽

...

Keyword(s):

Lactococcus Lactis ◽

Spherical Shape ◽

Low Ph ◽

Potato Chips ◽

The Other ◽

Sensory Characteristics ◽

Commercial Potato ◽

Pathogenic Activity ◽

The Stability ◽

Spraying Method

AbstractIn the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460–740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips.

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Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

Frontiers in Microbiology ◽

10.3389/fmicb.2021.657579 ◽

2021 ◽

Vol 12 ◽

Author(s):

Amir Kiani ◽

Yousef Nami ◽

Shahab Hedayati ◽

Daniel Elieh Ali Komi ◽

Farjam Goudarzi ◽

...

Keyword(s):

Storage Time ◽

Survival Rates ◽

Morphological Characteristics ◽

Potato Chips ◽

Probiotic Properties ◽

Commercial Potato ◽

Fermented Product ◽

Probiotic Product ◽

Spraying Method ◽

Stability Results

The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chips during storage time were assessed. Based on results, T34 isolated from traditional Tarkhineh as a safe strain had a high tolerance to low pH and bile salt conditions, displayed acceptable anti-pathogenic activities, and also showed desirable antibiotic susceptibility. Two types of Tarkhineh formulations (plain Tarkhineh and turmeric Tarkhineh) were applied using a simple spraying method for covering T34 cells in potato chips. All formulations showed elliptical to spherical (480-770 μm) shape probiotic drops. Storage stability results revealed that T34 cells mixed with turmeric and plain Tarkhineh during 4 months of storage at 4°C displayed excellent protection abilities with about 3.70 and 2.85 log decreases in CFU/g respectively. Additionally, probiotic potato chips compared to non-probiotic and commercial potato chips, exhibited probiotic product criteria such as excellent quality and superior sensory properties during storage time. In conclusion, Tarkhineh showed high potential as a protective matrix for probiotic cells in potato chips.

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