AN INVESTIGATION ON THE LIPIDIC FRACTION OF FRIED POTATOES AND SIMILAR PRODUCTS

Authors
BARTOLOZZI G BIZZOZERO N GHIRINGHELLI L PISTIS A
Citation
G. Bartolozzi et al., AN INVESTIGATION ON THE LIPIDIC FRACTION OF FRIED POTATOES AND SIMILAR PRODUCTS, Industrie alimentari, 36(360), 1997, pp. 764-766
Citations number
5
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
36
Issue
360
Year of publication
1997
Pages
764 - 766
Database
ISI
SICI code
0019-901X(1997)36:360<764:AIOTLF>2.0.ZU;2-H
Abstract
A research has been carried out on fried potatoes and similar products (chips, pellets, ...) on sale. The aim of this work was to examine th e lipidic fraction (amount and composition). Several chips, named ''li gth'', were not different from usual products. The amount of the lipid ic fraction was very high (until 40%) and there was a clear prevalence of saturated fatty acids (until 50%).