Objective:To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.Methods:Pregnant rats were arranged into two groups:...Objective:To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.Methods:Pregnant rats were arranged into two groups:control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50%per each till 7 and 14 postpartum.Three fold integrated approaches were adopted,namely,histological,ultrastructural and proteomic analysis.Results:Histological examination of the retina of the experimental offsprings revealed many histopathological changes,including massive degeneration,vacuolization and cell loss in the ganglion cell layer,as well as general reduction in retinal size.At the ultrastructural level,the retina of experimental offsprings exhibited number of deformities,including ill differentiated and degenerated nuclear layer,malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum,degenerated outer segment of photoreceptors,as well as swollen choriocapillaris and loss of neuronal cells.Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina.Conclusions:It can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.展开更多
This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups includin...This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.展开更多
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and star...Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.展开更多
Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slic...The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slices of thickness 1.0 mm, 1.5 mm and 2.0 mm. Each size was fried at a constant temperature of 170 ℃ for 3-5 minutes. For frying temperature evaluation, the potatoes for all cultivars were cut into a uniform thickness of 1.5 mm and fried at temperatures of 160, 170 and 180 ℃ for 2-5 minutes. Crisps made from the four cultivars differed significantly （P 〈 0.05） in oil absorbed which ranged from 35.12% in Dutch Robyjn to 36.52% in clone 391,691.96. Tuber dry matter differed significantly （P 〈 0.05） among the cultivars ranging from 20.99% in clone 391691.96 to 25.29% in variety Dutch Robyjn. Tuber dry matter content was found to be negatively correlated to oil content of crisps; oil content increased with decrease in dry matter content. For each cultivar, the oil content of crisps differed significantly （P 〈 0.05） with temperatures and was higher at frying temperatures of 160 ℃ and lowest at 180 ℃, respectively. The oil content was significantly （P 〈 0.05） higher in slices of 1.0 mm thick than in slices of 1.5 mm and 2.0 mm; the amount ofoil absorbed decreased with increase in slice thickness. There was significant correlation （P 〈 0.05, r = -0.834） between oil content as determined in the laboratory and sensory scores. Results showed that high dry matter, slice thickness and temperature of frying resulted in reduced oil absorption by crisps during processing.展开更多
文摘Objective:To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.Methods:Pregnant rats were arranged into two groups:control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50%per each till 7 and 14 postpartum.Three fold integrated approaches were adopted,namely,histological,ultrastructural and proteomic analysis.Results:Histological examination of the retina of the experimental offsprings revealed many histopathological changes,including massive degeneration,vacuolization and cell loss in the ganglion cell layer,as well as general reduction in retinal size.At the ultrastructural level,the retina of experimental offsprings exhibited number of deformities,including ill differentiated and degenerated nuclear layer,malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum,degenerated outer segment of photoreceptors,as well as swollen choriocapillaris and loss of neuronal cells.Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina.Conclusions:It can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.
文摘This paper investigated the efficiency of antioxidant of Thyme and extract of cumin on the reduction of acrylamide in potato chips and summarized the optimal levels of two additives. Seven experimental groups including a control group were organized for both of additives.
文摘Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
文摘The effects of potato cultivar, frying temperature and slice thickness on oil uptake and sensory quality of potato crisps were investigated in four Kenyan cultivars. Potato tubers were peeled, washed and cut into slices of thickness 1.0 mm, 1.5 mm and 2.0 mm. Each size was fried at a constant temperature of 170 ℃ for 3-5 minutes. For frying temperature evaluation, the potatoes for all cultivars were cut into a uniform thickness of 1.5 mm and fried at temperatures of 160, 170 and 180 ℃ for 2-5 minutes. Crisps made from the four cultivars differed significantly （P 〈 0.05） in oil absorbed which ranged from 35.12% in Dutch Robyjn to 36.52% in clone 391,691.96. Tuber dry matter differed significantly （P 〈 0.05） among the cultivars ranging from 20.99% in clone 391691.96 to 25.29% in variety Dutch Robyjn. Tuber dry matter content was found to be negatively correlated to oil content of crisps; oil content increased with decrease in dry matter content. For each cultivar, the oil content of crisps differed significantly （P 〈 0.05） with temperatures and was higher at frying temperatures of 160 ℃ and lowest at 180 ℃, respectively. The oil content was significantly （P 〈 0.05） higher in slices of 1.0 mm thick than in slices of 1.5 mm and 2.0 mm; the amount ofoil absorbed decreased with increase in slice thickness. There was significant correlation （P 〈 0.05, r = -0.834） between oil content as determined in the laboratory and sensory scores. Results showed that high dry matter, slice thickness and temperature of frying resulted in reduced oil absorption by crisps during processing.
