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Wójcik-Stopczyńska B.,Grzeszczuk M., 2003. QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK. Acta Sci.Pol. Technol. Aliment. 2 (2), 139-147

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Issue 2 (2) 2003 pp. 139-147

Barbara Wójcik-Stopczyńska, Monika Grzeszczuk

QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK

Abstract The estimation of sensory, physicochemical and microbiological properties of potato chips was the aim of this study. The investigation included samples of chips which represented 32 consignments of chips produced by four companies. The samples of chips were bought in shops in Szczecin. The results of this work show that majority of chips samples of all producers did have an excessive percentage participation of broken and defective chips. The mean organoleptic evaluation by points of chips of each producer oscillated in range 3.74-4.21 and differences between means were statistically significant. Content of water, sodium chloride and fat in all tested chips fulfilled the requirements of the standard. However, in some samples, the fat extracted from chips characterized by too high acid value (> 1.0) and/or peroxide value (> 3.0). It was stated that except of moisture, in chips of each producer differences between mean level of fat and sodium chloride contents, acid value and peroxide value were not significant. The microbiological quality of all tested samples of chips was good.
Keywords: potato chips, physicochemical properties, microbiological condition
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For citation:

MLA Wójcik-Stopczyńska, Barbara, and Monika Grzeszczuk. "QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 139-147.
APA Wójcik-Stopczyńska B.,Grzeszczuk M. (2003). QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK. Acta Sci.Pol. Technol. Aliment. 2 (2), 139-147
ISO 690 WóJCIK-STOPCZYńSKA, Barbara, GRZESZCZUK, Monika. QUALITY ESTIMATION OF POTATO CHIPS SAMPLES PURCHASED IN THE RETAIL NETWORK. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 139-147.