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Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics
Dissertation (MSc)--University of Pretoria, 2011.
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University of Pretoria
2013
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| _version_ | 1867613669862408192 |
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| access_status_str | Open Access |
| author2 | De Kock, Henrietta Letitia |
| author_browse | De Kock, Henrietta Letitia |
| author_facet | De Kock, Henrietta Letitia |
| collection | Thesis |
| dc_rights_str_mv | © 2007, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MSc)--University of Pretoria, 2011. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/26793 |
| institution | University of Pretoria (South Africa) |
| last_indexed | 2026-06-10T12:39:49.883Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/26793 Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics De Kock, Henrietta Letitia Minnaar, Amanda kimondo.ndungu@gmail.com Ndungu, Eric Kimondo Deep fat fried potato chips Physico-chemical characteristics Potato chips Sensory quality Raw potatoes UCTD Dissertation (MSc)--University of Pretoria, 2011. Studies generally agree on the critical influence of physico-chemical characteristics of raw potatoes on the physico-chemical and sensory characteristics of potato chips. However, the actual magnitude of differences in sensory quality and consumer acceptance of potato chips as a result of differences in the physico-chemical characteristics of raw potatoes are scarcely reported in most studies. This research was conducted to determine the effect of different physico-chemical characteristics of potato samples on the sensory quality and acceptance of potato chips. The potato samples which represented typical variations in physico-chemical characteristics that a potato chip manufacturer experiences were sourced over a six month period. The samples comprised of four potato varieties (A, B, C, D) sourced from five regions (V, W, X, Y, Z). The samples were coded AV, BW1, BW2, CW, CX, DY, DW and DZ. BW1 and BW2 were of the same variety and grown in the same region but harvested at different time periods. The sourcing of potatoes and potato chips were done at the manufacturer’s processing line during regular production. The potatoes were analyzed for physico-chemical characteristics generally reported to influence potato chip sensory quality, i.e. specific gravity (solids contents), starch content and reducing sugars content. After processing, the physico-chemical characteristics i.e. moisture content, colour and oil content of the respective unflavoured potato chip samples were analysed. The sensory qualities of both unflavoured and flavoured (sour cream and onion) potato chips of the respective potato samples were also determined. There were significant differences (p<0.05) in the specific gravity/solids content of the potato samples. The specific gravity and solids content ranged from 1.073 to 1.098g/cm3 and 19.2 to 24.9% respectively. Reducing sugars were not detected in any of the potato samples at a minimum detection level of 0.05 %. The potato chip samples differed significantly (p<0.05) in moisture content, oil content and colour (a * and b* values, chroma, hue angle) with ranges of 1.2 to 1.9 % (moisture), 33.1 to 40.8 % d.b (oil content), 0.39 to 3.69 (a *), 15.88 to 21.26 (b*), 15.93 to 21.37 (chroma) and 79.92 to 88.96 o (hue angle). Descriptive sensory evaluation showed that 6 and 8 of the attributes identified in the unflavoured and flavoured potato chip samples, respectively, differed significantly (p<0.05). Consumer sensory evaluation indicated that there was no clear preference of one chip sample over the others despite of differences observed through descriptive sensory analysis and physico-chemical characteristics. All the chip samples were generally liked. To the manufacturer this research could be regarded as of a quality control nature since the potato chip samples used in this study were of chipping varieties actually used by the manufacturer. The value of this research to the chip manufacturer was the fact that despite of slight differences in the physico-chemical characteristics (specific gravity/solids content and starch content) of potato samples, potato chips of acceptable sensory quality to the consumers were produced. Food Science unrestricted 2013-09-07T07:59:22Z 2008-08-11 2013-09-07T07:59:22Z 2009-08-11 2011-04-12 2008-07-29 Dissertation Ndungu, EK 2007, Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics, MSc dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26793 > E971/gm http://hdl.handle.net/2263/26793 http://upetd.up.ac.za/thesis/available/etd-07292008-105324/ © 2007, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | Deep fat fried potato chips Physico-chemical characteristics Potato chips Sensory quality Raw potatoes UCTD Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title | Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title_full | Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title_fullStr | Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title_full_unstemmed | Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title_short | Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics |
| title_sort | sensory quality of deep fat fried potato chips manufactured from potatoes with different physico chemical characteristics |
| topic | Deep fat fried potato chips Physico-chemical characteristics Potato chips Sensory quality Raw potatoes UCTD |
| url | http://hdl.handle.net/2263/26793 http://upetd.up.ac.za/thesis/available/etd-07292008-105324/ |