CHAPTER 2
LITERATURE REVIEW
2.1. POTATO CHIPS
The potato (Solanum tuberosum L) ppopularly known as ‘The king of vegetable’s, and it is the world’s fourth most important food crop, after maize, rice and wheat, with more than 376 million tonnes produced in 2013 (FAOSTAT, 2014).
Potato chips are thin slices of potato that have been deep fried or baked until crunchy. Potato chips have a unique texture flavor combination, which makes them so desirable in market (Garayo, 2002). Potato chips can be grouped in two types: regular potato chips and processed potato chips. The majority of chips are regular potato chips made from whole fresh or stored potatoes and fried in some kind of vegetable oil. Processed potato chips are made from potato flakes …show more content…
PALM OIL
Palm oil (Elaeis guineensis Jacq) and its products, namely palm olein, double-fractionated palm olein, palm stearin and red palm oil, are widely used in industrial frying. One reason is that these oils are available in huge amounts and result in a pleasant room odor during frying. Additionally, the different products show good frying properties with a high resistance to oxidation, which results in a long shelf life. Palm oil is produced from the pulp of fruits from three different types of oil palms, namely, Elaeis guineensis, which has the greatest importance in the commercial production of palm oil, and Elaeis oleifera or Elaeis odora, which both play only a minor role. The oil is a solid fat in temperate climates, because it consists of 32–47% saturated fatty acids, with palmitic acid as the primary saturated fatty acid. This property can cause problems during the transportation of palm oil from storage facilities to the frying production areas. Another problem is described by large-scale manufactures of French fries for freezing, when the products leave the fryer and are cooled down by using air before they are frozen. As a result of the slow crystallizing characteristic of palm oil, individual fries can clump together. However, this problem may be solved by ensuring good oil drainage from the product and designing cooling conveyors that enable sufficient space between the potato chips (Nwokolo and Smart, 1996). Furthermore, palm oil results in a waxy or …show more content…
Corn oil is of high nutritional value, because it is an excellent source of essential fatty acids, that exceeds 600 g kg-1 and are primarily represented by linoleic acid (C18:2). Despite of this high level of unsaturation, corn oil has a relatively high tocopherol content of approximately 1g kg-1 .Therefore, deodorized corn oil contains typically 0.8–1.2 g kg-1 total tocopherols, of which 70–80% is γ-tocopherol, 20–25% is α-tocopherol and 3–5% is δ-tocopherol. Corn oil is used in particular as a salad oil and in salad dressings as well as in cooking, where its high smoke point (unrefined 160° C, refined 232 ° C) makes it valuable as frying oil (O´Brien,
LITERATURE REVIEW
2.1. POTATO CHIPS
The potato (Solanum tuberosum L) ppopularly known as ‘The king of vegetable’s, and it is the world’s fourth most important food crop, after maize, rice and wheat, with more than 376 million tonnes produced in 2013 (FAOSTAT, 2014).
Potato chips are thin slices of potato that have been deep fried or baked until crunchy. Potato chips have a unique texture flavor combination, which makes them so desirable in market (Garayo, 2002). Potato chips can be grouped in two types: regular potato chips and processed potato chips. The majority of chips are regular potato chips made from whole fresh or stored potatoes and fried in some kind of vegetable oil. Processed potato chips are made from potato flakes …show more content…
PALM OIL
Palm oil (Elaeis guineensis Jacq) and its products, namely palm olein, double-fractionated palm olein, palm stearin and red palm oil, are widely used in industrial frying. One reason is that these oils are available in huge amounts and result in a pleasant room odor during frying. Additionally, the different products show good frying properties with a high resistance to oxidation, which results in a long shelf life. Palm oil is produced from the pulp of fruits from three different types of oil palms, namely, Elaeis guineensis, which has the greatest importance in the commercial production of palm oil, and Elaeis oleifera or Elaeis odora, which both play only a minor role. The oil is a solid fat in temperate climates, because it consists of 32–47% saturated fatty acids, with palmitic acid as the primary saturated fatty acid. This property can cause problems during the transportation of palm oil from storage facilities to the frying production areas. Another problem is described by large-scale manufactures of French fries for freezing, when the products leave the fryer and are cooled down by using air before they are frozen. As a result of the slow crystallizing characteristic of palm oil, individual fries can clump together. However, this problem may be solved by ensuring good oil drainage from the product and designing cooling conveyors that enable sufficient space between the potato chips (Nwokolo and Smart, 1996). Furthermore, palm oil results in a waxy or …show more content…
Corn oil is of high nutritional value, because it is an excellent source of essential fatty acids, that exceeds 600 g kg-1 and are primarily represented by linoleic acid (C18:2). Despite of this high level of unsaturation, corn oil has a relatively high tocopherol content of approximately 1g kg-1 .Therefore, deodorized corn oil contains typically 0.8–1.2 g kg-1 total tocopherols, of which 70–80% is γ-tocopherol, 20–25% is α-tocopherol and 3–5% is δ-tocopherol. Corn oil is used in particular as a salad oil and in salad dressings as well as in cooking, where its high smoke point (unrefined 160° C, refined 232 ° C) makes it valuable as frying oil (O´Brien,