Influence of the addition of flavoring on the sodium content of fried potato chips and the fatty acid profile.

Abstract

The influence of the addition of flavorings on the sodium content and the fatty acid profile of fried potato chips, particularly of trans fatty acids and the centesimal composition, of fried potato chips was investigated. Three brands of two types of flavored fried potato chips (onion plus parsley and barbecue) and the traditional product were assessed. An increase in the sodium content was observed in all flavored products of all brands. Among the flavored products, brand B had the lowest values of sodium (0.40, 0.47 and 0.60 g 100 g -1 of the unflavored product, onion and parsley, and barbecue, respectively). The total lip id (TL) values were h igh, ranging fro m 28 to 35%. All flavors of brand C had the lowest TL content. The fatty acids in the greatest amounts were palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:2n-6). The amounts of trans fatty acids (TFA) were lo w and under 0.2 g per portion, the limit set by the regulation in force. A mong the samples evaluated, brand C had the highest TFA contents, 92, 157, and 95 mg 100 g -1 of food in the traditional, onion and parsley, and