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Keeping Qualities of Potato Chips Flavoured with Kebab and Salt by H. H. M. Fadel; Magda A. Abdel‐Mageed; A. Gad is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Keeping Qualities of Potato Chips Flavoured with Kebab and Salt about?

Two potato chips samples, one flavoured with salt and the other with the kebab flavour, were stored for six months at room temperature. The aroma of each sample was isolated before and after storage. The results showed that the most contributor components to potato chips aroma were decreased by storage while the components which are responsible for rancid flavour were increased in the two samples, but with better results for the sample flavoured with salt. The volatile components from kebab flavour used in dusting potato chips were isolated by continuous steam distillation extraction (SDE) method. Sixteen volatile components were identified by gas chromatography-mass spectrometry (GC-MS) technique. The main constituents were aldehydes, hydrocarbons, thiophenes and fatty acids. \* Values expressed as area percentages Results

Who reads Keeping Qualities of Potato Chips Flavoured with Kebab and Salt?

Author

H. H. M. Fadel; Magda A. Abdel‐Mageed; A. Gad

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley (ISSN 0027-769X)

Published

1996

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)