Volume 4, Issue 1, March 2019, Page: 26-34
Production of Healthy Chips Ready to Eat Using Potato, Green Pea and Lupine Flour for Malnourished Children
Maha I. K. Ali, Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Esraa A. M. Mousa, Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Naglaa A. A. Hassan, Department of Home Economics, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
Received: Feb. 25, 2019;       Accepted: Apr. 10, 2019;       Published: May 6, 2019
DOI: 10.11648/j.ijfsb.20190401.14      View  183      Downloads  36
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.
Keywords
Healthy Chips, Lupine, Green Pea, Amino Acids, Minerals, Antioxidant Activity, Malnutrition
To cite this article
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, International Journal of Food Science and Biotechnology. Vol. 4, No. 1, 2019, pp. 26-34. doi: 10.11648/j.ijfsb.20190401.14
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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