Quality and oxidative stability of fat phase of chips at the domestic [Serbia] market

• Published in: Uljarstvo (Serbia) Vol. 36; no. 3-4
• Main Authors: Dimic, V.(Fabrika biljnih ulja i masti Vital, Vrbas (Serbia)), Romanic, R.(Tehnoloski fakultet, Novi Sad (Serbia))
• Format: Journal Article
• Language: Serbian
• Published: 2005
• Subjects: APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; CALIDAD; CHEMICOPHYSICAL PROPERTIES; CORPS GRAS; FATS; FRITURA; FRITURE; FRYING; GRASAS; http://www.fao.org/aos/agrovoc#c_13551; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_2816; http://www.fao.org/aos/agrovoc#c_3132; http://www.fao.org/aos/agrovoc#c_4082; http://www.fao.org/aos/agrovoc#c_49909; http://www.fao.org/aos/agrovoc#c_5472; http://www.fao.org/aos/agrovoc#c_6400; KEEPING QUALITY; OXIDACION; OXIDATION; OXYDATION; PAPA; POMME DE TERRE; POTATOES; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; QUALITY; SERBIA; SERBIE
• ISSN: 0351-9503

The paper presents the composition, chemical quality and stability investigation of chips samples taken randomly from domestic (Serbian) market. The results show that the quality of chips available to our consumers is very different, regarding the quality of absorbed fat. Some samples are high chemical quality and good shelf life. However, some chips samples are not acceptable for consumption, regarding both the chemical quality and nutritive aspect. The obtained results show, also, that the used frying fat is very important for the quality and oxidative stability of the product.