ANALYSIS OF PRODUCT PREFERENCE OF CHITATO AND LAYS POTATO CHIPS

This study aims to determine differences in consumer preferences for potato chip products. Two well-known local brands, Chitato and Lays, come from the same manufacturer and it is interesting to observe the differences in consumer preferences for the two. These two brands already have a high level of brand awareness in the market as evidenced by a larger market share than other brands. Samples were taken as many as 94 respondents with a sampling technique with an accidental sampling approach. The results of the questionnaire were analyzed by SPPS statistics in the form of validity and reliability tests, Paired Sample t-test to see the significance of differences in consumer preferences for potato chips products. The results of hypothesis testing indicate that the consumer preferences of the Chitato brand and the Lays brand are not significantly different. According to respondents as consumers, the selection of potato chip products is the same as buying so that it is the task of marketers to strengthen product attributes and the brand strength of each product.

Application of the six sigma DMAIC in quality control of potato chips to reduce production defects

To produce competitive products, Small Medium Enterprises (SMEs), one of which is Agronas as a potato chip producer in Batu City, must continue to improve the quality of their products by minimizing production defects. Quality defects on potato chips occurred in color, crispness, wholeness, and size consistency indicators. This study aimed to identify and analyze the factors causing defects in potato chips and to design alternative improvement strategies. The research method used is Six Sigma Define, Measure, Analyze, Improve dan Control (DMAIC), with a sample size of 15 packs for each variable. The results showed that the main priority of the defined stage for quality improvement was crispness and size consistency with a Critical To Quality (CTQ) value of 80.2%. In the measuring stage, based on the process capability value, the final result is 82.3% which has a value above the industry standard in Indonesia of 69.2%. The result of the analysis of the DPMO value of 177,425 is equivalent to 2.43 sigma. The priority of improvement is the two highest defect levels of crispness and size consistency. Factors causing defects in potato chip crispness include limited manpower, lack of supervision and training, different levels of quality, manual packaging, and less than optimal frying. Alternative improvement strategies are labor controlling from the manager, providing training and process SOPs, supervising the selection of raw materials, and checking packaging equipment regularly. Factors causing defects in potato chips’ size consistency include limited manpower, lack of supervision and training, and the absence of a chip rating machine. Alternative improvements include training and process SOPs, supervision in grading chips, and procurement of grading machines.

Potato Chip-Like 0D Interconnected ZnCo2O4 Nanoparticles for High-Performance Supercapacitors

Zinc cobaltite (ZnCo2O4) is an emerging electrode material for supercapacitors due to its rich redox reactions involving multiple oxidation states and different ions. In the present work, potato chip-like 0D interconnected ZnCo2O4 nanoparticles (PIZCON) were prepared using a solvothermal approach. The prepared material was characterized using various analytical methods, including X-ray powder diffraction and scanning electron microscopy. The possible formation mechanism of PIZCON was proposed. The PIZCON electrode material was systematically characterized for supercapacitor application. The areal capacitance of PIZCON was 14.52 mF cm−2 at 10 µA cm−2 of current density, and retention of initial capacitance was 95% at 250 µA cm−2 following 3000 continuous charge/discharge cycles. The attained measures of electrochemical performance indicate that PIZCON is an excellent supercapacitor electrode material.

University of Florida Potato Variety Trials Spotlight: 'Snowden'

‘Snowden’ is a potato variety that is commonly grown for the potato chip market. It was selected from a cross of ‘Le-nape’ and ‘Wischip’ by Dr. Stan Peloquin and Mr. Donald Kichefski at the University of Wisconsin. It was named and released in 1990 from the University of Wisconsin’s Lelah Starks Potato Breeding Farm in Rhinelander, WI. Tuber production and quality results are summarized from various variety trials conducted by the University of Florida’s Hastings Agricultural and Extension Center from 1998 to 2019. This is a minor revision with an added author. Originally published 10/2016.https://edis.ifas.ufl.edu/hs1286

Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition Analysis

The objective of this study was to develop a rapid technique to authenticate potato chip frying oils using vibrational spectroscopy signatures in combination with pattern recognition analysis. Potato chip samples (n = 118) were collected from local grocery stores, and the oil was extracted by a hydraulic press and characterized by fatty acid profile determined by gas chromatography equipped with a flame ionization detector (GC-FID). Spectral data was collected by a handheld Raman system (1064 nm) and a miniature near-infrared (NIR) sensor, further being analyzed by SIMCA (Soft Independent Model of Class Analogies) and PLSR (Partial Least Square Regression) to develop classification algorithms and predict the fatty acid profile. Supervised classification by SIMCA predicted the samples with a 100% sensitivity based on the validation data. The PLSR showed a strong correlation (Rval > 0.97) and a low standard error of prediction (SEP = 1.08–3.55%) for palmitic acid, oleic acid, and linoleic acid. 11% of potato chips (n = 13) indicated a single oil in the label with a mislabeling problem. Our data supported that the new generation of portable vibrational spectroscopy devices provided an effective tool for rapid in-situ identification of oil type of potato chips in the market and for surveillance of accurate labeling of the products.

The U.S. Potato Chip Market: A Competitive Profile

This paper follows the footsteps of ten studies that have tried to analyze the competitive profile of U.S. consumer markets: Men’s Shaving Gel, Beer, Shampoo, Shredded/Grated Cheese, Refrigerated Orange Juice, Men’s Razor-Blades, Women’s Razor-Blades, Toothpaste, Canned Soup, and Coffee.Porter associates high market share with cost leadership strategy which is based on the idea of competing on a price that is lower than that of the competition. However, customer-perceived quality—not low cost—should be the underpinning of competitive strategy, because it is far more vital to long-term competitive position and profitability than any other factor. So, a superior alternative is to offer better quality vs. the competition.In most consumer markets a business seeking market share leadership should try to serve the middle class by competing in the mid-price segment; and offering quality better than that of the competition: at a price somewhat higher, to signify an image of quality, and to ensure that the strategy is both profitable and sustainable in the long run. Quality, however, is a complex concept consumers generally find difficult to understand. So, they often use relative price, and a brand’s reputation, as a symbol of quality.In 2008 the U.S. retail sales for the Potato Chip market were $3.07 Billion. The pack sizes varied from 0.8oz to 50oz, with the 9-13oz packs being the most popular with a 33% share. So, we have focused cluster analysis on this size.In 2008 the U.S. Potato Chip market was highly competitive—notwithstanding the dominance of Pepsi Co.’s Lay’s brand family—with a total of 254 brands.Using Hierarchical Cluster Analysis, we tested two hypotheses: (1) That the market leader is likely to compete in the mid-price segment, and that (2) Its unit price is likely to be higher than that of the nearest competition. Employing U.S. retail sales data for 2008 and 2007 we found that the results supported Hypothesis I; both the market leader Lay’s Plain Potato Chip brand--and the runner-up Pringles Original Potato Chip brand--were members of the mid-price segment. However, while the unit price of the market leader was somewhat higher than that of the runner-up for 2008—as we have hypothesized--this was not the case for 2007, although the price difference between the two brands did not seem statistically significant.We found that relative price was a strategic variable, as hypothesized.We also discovered four strategic groups in the industry.This is the eleventh in the study of U.S. consumer markets we have cited above. In eight of these—that exclude Men’s and Women’s Razor-Blades, and Ground Coffee—a pattern has emerged. In all eight cases the market leader was a member of the mid-price segment, as we have hypothesized.Finally, in the words of Dirk Burhans, the author of Crunch, it is important to realize that a “potato chip could be such a subtle, delicate experience”.

Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method

Traditional assessment method for the food crispness was sensory analysis which was time consuming and needed experienced panelists. Aiming to to develop a quick evaluation of the food crispness, a mechanical-acoustic testing method was proposed where two parameters-maximum force (Fmax) and maximum acoustic energy in unit time (SEmax) were applied to assess the crispness of dried potato chips. It was found the mechanical-acoustic testing was completed in about 1.2 s and the potato chips had a statistic distributions for Fmax and SEmax. The brand A potato chips had a statistic average Fmax of 13.48 N and SEmax of 93.51 mV·ms. Three kinds of potato chips can be effectively differentiated according to the statistic average SEmax and Fmax. Sensory “crispness” had a good correlation with the statistic average SEmax. This work shows that it is feasible for a quick measurement of the food crispness using this mechanical-acoustic method.

Reduction in Acrylamide Formation in Potato Crisps: Application of Extract and Hydrocolloid-Based Coatings

ABSTRACT Two different potato chip coatings—aqueous extracts including Zataria multiflora and Allium hirtifolium at concentrations of 1, 3, 5, and 7% and hydrocolloids individually or in combination—were used to decrease acrylamide content, and their effects on the characteristics of the product were then investigated. According to the results, the incorporation of hydrocolloids as the coating was more efficient in the reduction of acrylamide production than with the extracts. Also, the application of each extract and hydrocolloids individually can be considered a more efficient technique for acrylamide reduction than their mixture. In this regard, the economic aspects of the application of hydrocolloids in the coating of fried potato crisps can be evaluated. HIGHLIGHTS