Quality Study of Potato Chips for Sale in the Uruguayan Market

Objective: To study the quality of potato chips for sale in Uruguayan market. Theoretical framework: For chips, regulation controls moisture, peroxide value (VP) and acidity (%A). It was also considered important to evaluate fatty material contained potatoes as frying oil, where polar compounds (PC) are controlled. The composition CPs total polymers (TP) evaluated. This set measures took into account all deterioration processes which these lipids subjected, so have a complete idea their quality. Method: Six different brands market oil absorbed during elaboration were lipid content moisture measured. In VP, %A, CP its composition, PT, acids cabbage Results conclusion: All products analyzed comply with current regulations, except sample E, presented high %A. Nevertheless, it observed that some cases oils an advanced deterioration. Likewise, obtained through vacuum significantly lower than others highlighted. Implications research: paper seeks inform foods Originality/Value: food has direct influence on health population.