BACKGROUND Increasingly nutritional experts express the necessity of research on dietary patterns to identify numerous modifiable risk factors of disease. This study was conducted to identify major dietary patterns among adolescent girls in Talaat intelligent guidance school, Tabriz, Iran. METHODS Among 257 adolescent girls aged 11-15 years, usual dietary intakes were assessed using a 162-ite...

8 Increasing oil temperature and heating duration in deep-fat frying of potato chips can improve textural quality but worsen the chemical safety of acrylamide formation. Optimal design of this complex process is formulated as a non-linear constrained optimization problem where the objective is to compute the oil temperature profile that guarantees the desired final moisture content while minimi...

Potato starch waste, a chips industry effluent, was used for the production of industrially important enzymes by an amylolytic strain of lactic acid bacteria, isolated from pickled yam & identified as Lactococcus lactis. The strain was observed to co-produce α-amylase and β-galactosidase. Potato starch waste was efficiently utilized (91.6%) along with high co-production of α-amylase and β-galac...

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased marked...

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 a...

The application of biochar may enhance the yield potato for different processing categories. A field experiment was conducted at Sher-e-Bangla Agricultural University, Dhaka-1207, during period from November, 2020 to April, 2021 find out response on comprised Potato varieties (3): V1: BARI Alu-29 (Courage), V2: Alu-28 (Lady Rosetta) and V3: Alu-25 (Asterix) Biochar level (5): B0: 0 t ha-1, B1: ...