The aim of this study was to evaluate the quality of frozen fried potato products of three leading companies available on the Polish market for catering and households. 21 products were analysed, among which were the largest group of potato chips (14), and then potato wedges (3), potato slices (2), and potato balls (2). The evaluation was performed for two package of each product as two individual samples. The fat content of samples, the peroxide and acid value and the fatty acid profile was determined. The most commonly used frying oil in the preparation of products were palm oil, and a mixture of traditional and high oleic sunflower oil. The fat content of the tested products was varied and ranged from 1.9 to 10.65%. Also, individual samples’ peroxide and anisidine value varied. In particular, the analysis of secondary oxidation products showed large differences both within the same product type and between different packaging of one product.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_8_58.pdf
| MLA | Kmiecik, Dominik, et al. "Ocena jakości mrożonych ziemniaczanych produktów smażonych dostępnych na polskim rynku." Nauka Przyr. Technol. 8.4 (2014): #58. |
| APA | Dominik Kmiecik, Anna Gramza-Michałowska, Józef Korczak (2014). Ocena jakości mrożonych ziemniaczanych produktów smażonych dostępnych na polskim rynku. Nauka Przyr. Technol. 8 (4), #58 |
| ISO 690 | KMIECIK, Dominik, GRAMZA-MICHAłOWSKA, Anna, KORCZAK, Józef. Ocena jakości mrożonych ziemniaczanych produktów smażonych dostępnych na polskim rynku. Nauka Przyr. Technol., 2014, 8.4: #58. |
Dominik Kmiecik
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dominik.kmiecik@up.poznan.pl