Quality study of potato chips for sale in the uruguayan market

Abstract

Objective: To study the quality of potato chips for sale in the Uruguayan market. Theoretical framework: For potato chips, the regulation controls moisture, peroxide value (VP) and acidity (%A). It was also considered important to evaluate the fatty material contained in the potatoes as frying oil, where polar compounds (PC) are controlled. The composition of CPs and total polymers (TP) was also evaluated. This set of measures took into account all the deterioration processes to which these lipids are subjected, so as to have a complete idea of their quality. Method: Six different brands of potato chips for sale in the Uruguayan market and the oil absorbed during their elaboration were evaluated. The lipid content and moisture content of the potatoes were measured. In the oil, VP, %A, CP and its composition, PT, the composition in fatty acids and the content of cabbage were measured. Results and conclusion: All the products analyzed comply with the current regulations, except for sample E, which presented high %A. Nevertheless, it was observed that in some cases the oils have an advanced deterioration. Likewise, the sample obtained through vacuum frying with a significantly lower lipid content than the others was highlighted. Implications of the research: This paper seeks to inform the quality of these foods that are for sale in the market. Originality/Value: The quality of food has a direct influence on the health of the population.