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Quality evaluation of potato and vegetable crisps in Latvian market
2017
Kalnina, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia) | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kince, T., Latvia Univ. of Agriculture, Jelgava (Latvia)
Salty snacks are popular appetizers consumed between meals and are one of favourite components of menu at different social gatherings and private celebrations. Consumers base their choice of snacks not only on flavour and smell of product, but also on different kinds of parameters like colour, texture and nutritional value as well as other information labelled on packaging. Typically salty snacks are associated with potato (Solanum tuberosum) crisps, but in present paper there were viewed also vegetable crisps and snacks. The aim of this research was to evaluate nutritional value and physical quality of potato and vegetable crisps and wholegrain snacks in Latvian market. From January to March 2017, 22 potato and vegetable crisps and wholegrain snack samples from Latvian market were analysed. For all samples, information on the labels was analysed as well as salt content, thickness, crispness and colour using standard methods. For 31.8% of the investigated samples, presented information on label and determined salt content do not differ significantly (p is greater than 0.05). That means that 68.2% of the analysed potato, vegetable crisps and snacks on the packaging labels have represented incorrect salt content. Positive moderate correlation (r = 0.489) between potato and vegetable crisps thickness and crispness was found out. Raw materials and ingredients of samples directly impact colour values. If a sample contains beetroot, the colour results would indicate dark red. All potato crisps colour values point out light yellow colour.
Показать больше [+] Меньше [-]Estimation of salt balance in watercourses command areas [Pakistan]
1985
Awan, Q.A. | Akbar, S.
