Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition.
| Published in | International Journal of Food Science and Biotechnology (Volume 4, Issue 1) |
| DOI | 10.11648/j.ijfsb.20190401.14 |
| Page(s) | 26-34 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2019. Published by Science Publishing Group |
Healthy Chips, Lupine, Green Pea, Amino Acids, Minerals, Antioxidant Activity, Malnutrition
| [1] | Greco, L., Balungi, J., Amono, K., Iriso, R. and Corrado B. 2006. Effect of a low cost food on the recovery and death rate of malnourished children. J Pediatr Gastroenterol Nutr. 43: 512-517. |
| [2] | WHO 2013. “Severe acute malnutrition”, available at: www. who. int/nutrition/topics/en/index. html (accessed 4 September 2013). |
| [3] | Salvador, A., Varela, P., Sanz, T. and Fiszman, S. M. 2009. Understanding Potato Chips Crispy Texture by Simultaneous Fracture and Acoustic Measurements, and Sensory Analysis. LWT – Food Science and Technology, vol. 42, no 3, https://doi.org/10.1016/j.lwt.2008.09. 016. |
| [4] | Zhang, Y., Zhang, G. and Zhang Y. 2005. Occurrence and Analytical Methods of Acrylamide in Heat-treated Foods: Review and Recent Developments, “Journal of Chromatography”, no 1075, https://doi.org/10.1016/j.chroma.2005.03.123. |
| [5] | Suna, S., Tamar, C. E., Incedayi B, Sinir, G. O. and Copur, O. U. 2014. Impact of drying methods on physiochemical and sensory proerpites of apricot pestil. Indian Journal of Traditional Knowledge, 13: 47-55. |
| [6] | Yi, H., Hwang L. T., Choi H. and Lim, H. 2015. Physicochemical and Organoleptic Characteristics of Deep-fat Fried and Microwaved Potato Chips, “Journal of the Korean Society for Applied Biological Chemistry”, vol. 58, no 5, https://doi.org/10.1007/s137650150101-3. |
| [7] | Moros J., Roth M., Garrigues S., de la Guardia, M. 2009. Preliminary Studies about Thermal Degradation of Edible Oils through Attenuated Total Reflectance Mid Infrared Spectrometry, “Food Chemistry”, vol. 114, no 4, https://doi.org/10.1016/j.foodchem.11.040. |
| [8] | Kittipadakul, P., Jaipeng, B., Slter, A., Stevenson, W., and Jansky, S. 2016. Potato production in Thailand. American Journal of Potato Research, 93: 380–385. |
| [9] | Hassan, A. S. and Al-Dosari, S. N. 2008. Breakfast Habits and Snacks Consumed at School among Qatari Schoolchildren Aged 9-10 Years, Nutrition & Food Science, vol. 38, no 3. |
| [10] | Adedapo A. E., Oladapo A. O. and Adedoyin A. 2014. Production and Quality Evaluation of Pringles from Composite Flour of Cocoyam and Wheat Flour. Journal of Agricultural Science and Technology B 4: 285-290. |
| [11] | FAO (2013), Food and Agricultural Commodities Production, Statistical Database, Food and Agriculture Organisation, available at: http://faostat.fao.org/site/339/default.aspx (accessed 10 September 2013). |
| [12] | Gopalan, C. Rama, Sastri. B. V. and Balasubramanian, S. C. 2010. Nutritive Value of Indian Foods, National Institute of Nutrition, Hyderabad, pp. 48-98. |
| [13] | Gumul, D., R. Ziobro, M. Noga, and R. Sabat. 2011. Characterization of five potato cultivars according to their nutritional and pro-health components. Acta Sci Pol Technol Aliment. 10 (1), 73-81. |
| [14] | FAO (2007). Protein and amino acid requirements in human nutrition. Report of joint WHO/FAO/UNU Expert consultation, WHO Technical Report Series 935. |
| [15] | Frias, j., giacomino, s. e., peñas, n., pellegrino, v., ferreyra, n., apro, m., olivera-c. c. and vidalvalverde 2011. Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds. LWT – Food Sci. Technol., 44, 1303–1308. |
| [16] | Sudha, M. L. and leelavathi, K. 2012. Effect of blends of dehydrated green pea fl our and amaranth seed flour on the rheological, microstructure and pasta making quality. J. Food Sci. Technol., 49, 713–720. |
| [17] | Evans, A. J., Cheung P. C. K. and Cheetham, N. W. H. 1993. The carbohydrate composition of cotyledons and hulls of cultivars of Lupinus angustifolius from Western Australia. Journal of the Science of Food and Agriculture, 61: 189-194. |
| [18] | Oomah, B. D., Tiger, N., Olson, M. and Balasubramanian, P. 2006. Phenolics and antioxidative activities in narrow-leafed lupins (Lupinus angustifolius L.). Plant Foods for Human Nutrition, 61: 91-97. |
| [19] | Martínez-Villaluenga, C., Zielinski, H., Frias, J., Piskula, M. K., Kozlowska, H. and Vidal- Valverde, C. 2009. Antioxidant capacity and polyphenolic content of high-protein lupin products. Food Chemistry, 112: 84-88. |
| [20] | Clark, R. and Johnson, S. 2002. Sensory acceptability of foods with added Lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. J Food Sci, 67 (1): 356–362. |
| [21] | Jayasena V., Abbas, N. S. M., Yii Y. J. and Senaratna, M. 2009. Development of lupin based low cost, high fibre and high protein innovative foods. In: Proceedings of the International Conference on Innovations in Food Processing Technology and Engineering (ICFPTE’08), 19–20 January, Thailand. pp. 1–10, Asian Institute of Technology, Pathumthani, Thailand. |
| [22] | Jayasena, V., Khu W. S. and Abbas, N. S. M. 2010. The development and sensory acceptability of lupin-based tofu. Journal of Food Quality, 33, 85–97. |
| [23] | Misra, A. and Kulshrestha, K. 2003. Effect of storage on nutritional value of potato flour made from three potato varieties. Plant Foods Hum. Nutr. 58: 1-10. |
| [24] | AOAC. 2012. Official Methods of Analysis of the Association of Official Analytical Chemists, 19th ed, Arligton, Virginia, USA. |
| [25] | Zambrano, F., Despinoy, P., Ormenese, R. C. S. C. and Faria, E. V. 2004. The use of guar and xanthan gums in the production of light low fat cakes. International Journal of food Science and Technology, 39: 959-966. |
| [26] | Moore S, Spackman DH, Stein WH (1958) Chromatography of amino acids on sulphonated polistyrene resin. An improved system. Anal Chem 30: 1190-1196. |
| [27] | FAO/WHO /UNU. 2002. Expert Consultation on protein and amino acid Requirements in human Nutrition, Geneva. Switzerland. |
| [28] | Murphy, M. G., Skonberg, D. I. and Camire, M. E. (2003). Chemical composition and physical properties of extruded snacks containing crabprocessing products. J. Food Sci. Agric, 83: 1163-1167. |
| [29] | Wani, S. A. and Kumar, P. 2014. Comparative study of chickpea and green pea flour based on chemical composition, functional and pasting properties. J Food Res Technol, 2 (3): 124- 129. |
| [30] | Raghavendra S. N., Navin K Rastogi, K sms Raghavarao, R. N. Tharanathan 2004. Dietary fiber from coconut residue: Effects of different treatments and particle size on the hydration properties. European Food Research and Technology 218 (6): 563-567. |
| [31] | Li, H. B., K. W. Cheng, C. C. Wong, K. W. Fan, F. Chen and Y. Jiang. 2007. Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae. Food Chem. 102: 771-776. |
| [32] | Brandwilliams, W., Cuvelier, M. E. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci Technol Lebensm Wiss Technol, 28 (1): 25–30. |
| [33] | Kramer A. and. Twigg B. A. 1973. Quality Control for the Food Industry, Volume 2 ‐ Applications. 3. Aufl. 550 Seiten, 58 Abb. 83 Tab. The AVI Publishing Company. Inc., Westport, Connecticut, USA, |
| [34] | SAS. 2004, SAS Institute Inc. SAS. /ETS 9. 1 User SAS Institute Inc Users Guide. Cary, NC. |
| [35] | Ahmed, A. R. A. 2012. Technological and Nutritional Studies on Sweet Lupine Seeds and its Applicability in Selected Bakery Products Institute of Food Technology and Food Chemistry, Technical University of Berlin. |
| [36] | Kaur, S. and Aggarwal, P. 2017. Development of maize-potato tortilla chips: A nutritious and low fat snack food. Journal of Pharmacognosy and Phytochemistry, 6 (4): 153-161. |
| [37] | Osiriphun, S.; Wongsuriyasak, S. and Chakrabandhu, Y. 2018. Development of Potato Chips (Alou) with Northern Thai Green Chili Paste (Nam Phrik Noom) Flavor. Food and Applied Bioscience, 6 (2): 76–84. |
| [38] | Coorey, R.; Grant, A. & Jayasena, V. 2012. Effects of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips Journal of Food Research. 1 (4): 85-95. |
| [39] | Cruz, G.; Tirado, J. P.; Delgado, K.; Guzman, Y.; Castro, F.; Rojas, M. L. and Linares, G. 2018. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips. J Food Sci Technol, 55 (1): 138–144. |
| [40] | Gomez, M., Ronda, F., Coballera, A. P.; Blanco, A. C. and Rosell, C. M. 2007. Functionality of different hydrocolloids on the quality and shelf life of yellow layer cakes. Food Hydrocolloids 21 (2), 167– 173. |
| [41] | Adrogue, M. D., Madias, N. E. 2007. Sodium and potassium in the pathogenesis of hypertension. New Engl. J. Med. 356: 1966-78. |
| [42] | Kaur, A. and Kochhar, A. 2014. Sensory and nutritional evaluation of value added product using potato flour for nutritional and health benefits. Internat. J. Med. Sci, 7 (1&2): 1-6. |
| [43] | Pallavi, Y. V., Singh, A., Singh, K. K., Pandey and Awasthi, A. K. 2013. Genetic variability, estimation for various characters in pea (pisum sativum) for mollisol of uttarakhand. International Journal of Plant, Animal and Environmental Sciences, 2231-4490. |
| [44] | Wani, S. A. and Kumar, P. 2016. Effect of incorporation levels of oat and green pea flour on the properties of an extruded product and their optimization. Acta Alimen, 45 (1): 28–35. |
| [45] | Muhammad H. Alu’datt, Taha Rababah, Mohammad N. Alhamad, Khalil Ereifej, Sana Gammoh, Stan Kubow, and Deia Tawalbeh 2017. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol.; 54 (6): 1395–1405. |
| [46] | Drakos, A., Doxastakis, G., and Kiosseoglou, V. (2007). Functional effects of lupin proteins in comminuted meat and emulsion gels. Food Chemistry 100, 650-655. |
| [47] | Gulewicz, P., Martínez-Villaluenga, C., Frias, J., Ciesiołka, D., Gulewicz, K., and VidalValverde, C. 2008. Effect of germination on the protein fraction composition of different lupine seeds. Food Chemistry 107, 830-844. |
| [48] | Shadan, M. R., Waghray, K. and Khoushabi, F. (2014). Formulation, Preparation and Evaluation of Low-Cost Extrude Products Based on Cereals and Pulses. Food and Nutrition Sciences, 5, 1333-134. |
| [49] | Wani, I. A., Sogi, D. S., Wani, A. A. and Gill, B. S. 2013. Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars. Lebensm- Wiss Technol, 53: 278-284. |
| [50] | Kaur, M. and Singh, N. 2005. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars properties of different flours. Food Chemistry, 91: 403-411. |
| [51] | Chandra, S. and Samsher. 2013. Assessment of functional properties of different flours African Journal of Agricultural Research, 8 (38): 4849-4852. |
| [52] | Kohajdová, Z. Karovicová, J. M. and Croat, M. 2013. Rheological and qualitative characteristics of pea flour incorporated cracker biscuits J. Food Sci. Technol, 5 (1): 11-17. |
| [53] | Ettoumi, L Y. and Chibane, M. 2015. Some physicochemical and functional properties of pea, chickpea and lentil whole flours International Food Research Journal, 22 (3): 987-996. |
APA Style
Maha I. K. Ali, Esraa A. M. Mousa, Naglaa A. A. Hassan. (2019). Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children. International Journal of Food Science and Biotechnology, 4(1), 26-34. https://doi.org/10.11648/j.ijfsb.20190401.14
ACS Style
Maha I. K. Ali; Esraa A. M. Mousa; Naglaa A. A. Hassan. Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children. Int. J. Food Sci. Biotechnol. 2019, 4(1), 26-34. doi: 10.11648/j.ijfsb.20190401.14
AMA Style
Maha I. K. Ali, Esraa A. M. Mousa, Naglaa A. A. Hassan. Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children. Int J Food Sci Biotechnol. 2019;4(1):26-34. doi: 10.11648/j.ijfsb.20190401.14
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijfsb.20190401.14,
author = {Maha I. K. Ali and Esraa A. M. Mousa and Naglaa A. A. Hassan},
title = {Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children},
journal = {International Journal of Food Science and Biotechnology},
volume = {4},
number = {1},
pages = {26-34},
doi = {10.11648/j.ijfsb.20190401.14},
url = {https://doi.org/10.11648/j.ijfsb.20190401.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20190401.14},
abstract = {Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition.},
year = {2019}
}
TY - JOUR T1 - Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children AU - Maha I. K. Ali AU - Esraa A. M. Mousa AU - Naglaa A. A. Hassan Y1 - 2019/05/06 PY - 2019 N1 - https://doi.org/10.11648/j.ijfsb.20190401.14 DO - 10.11648/j.ijfsb.20190401.14 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 26 EP - 34 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20190401.14 AB - Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15% respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75), crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges: bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89). Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as well as lupine Flour as a nutritious snack to children suffering from malnutrition. VL - 4 IS - 1 ER -
Information
Email: