Evaluation of nutritive value and sensory quality of popular potato chips
1999
Sikora, E. (Akademia Rolnicza, Krakow (Poland). Katedra Zywienia Czlowieka)
Fried potato chips obtained from different manufacturers were analysed for dry matter, protein, fat, carbohydrates and salt content. In addition, the energy value of the products was calculated. The chips under study contained (in percentage): 1.33-3.73 protein, 23.8-37.2 fat, 57.9-69.3 carbohydrates, 1.2-2.4 salt, and their energy value was 514-574 kcal/100 g. Because of high energy value as well as high fat and salt content, the consumption of chips should be rather reduced, especially in child's diet
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Central Agricultural Library