Determination of Nutritional Characteristics and Comparison with Label Information of Some Commercial Potato and Corn Chips in Turkey

Abstract

In this study, 18 chips varieties were evaluated which produced by 3 different fırms and marketed in Turkey. During the study, potato and corn chips varieties were evaluated and comparisons were made between fırms and similar varieties. Chips samples were analyzed for moisture, ash, protein, fat, carbohydrate, energy and salt values. Among potato chips the average values (%) were, fo r moisture, 2.94±1.17; ash, 2.85±0.46; protein, 8.14±0.70;fat, 38.09±2.65; carbohydrate, 47.98±3.32; energy value, 567±11.49kcal; salt in dry matter, 3.95±0.88; For corn chips kkal the % average values for moisture, 2.07±0.41; ash, 2.46±0.19; protein, 8,40^.0,44; fat, 27.67±2.12; carbohydrate, 59.46±2.04; energy value, 520±16.40; salt in dry matter, 2.32±0.41 were obtained. According to variance analyses results, important differences were found between fırms in potato chips, with regard to moisture, protein, fa t and carbohydrate contents (p< 0,01), and corn chips; with regard to moisture, ash, protein, oil (p< 0,01) and energy (p< 0,05) contents. In potato chips important differences were found between products with regard to moisture, protein contents (p< 0,01) and in corn chips, with regard to moisture (p< 0,01) and protein (p< 0,05) contents. Between potato and corn chips varieties average moisture, ash, fat, carbohydrate, energy and salt values were signifıcantly different. Differences between results o f analyses and label information were also statistically signijıcant.