Kovalenko O. Improving the technology of potato chips enriched with polyunsaturated fatty acids

The thesis is dedicated to improving the technology of potato chips enriched in polyunsaturated fatty acids. The object of research is the technology of potato chips. The subject of the study are potato tubers (varieties Cimmeria, Treasury, Fantasy, Levada, neighborhood, Sluch) and vegetable oils (sunflower, corn, rapeseed, linseed, palm olein), potato chips fried in Frying fats. The paper used the organoleptic, physical-chemical, chemical, experimental and statistical, conventional and special methods of research using modern equipment and information technology. Studied the morphological and physical-chemical indicators of domestic varieties; The influence of storage conditions on potato content mass fraction redukuvalnyh sugars and solids. Determined vegetable oils rich in polyunsaturated fatty acids, w-6 and w-3, and calculated fat blend of the recommended ratio of w-6: w-3; set rational kupazhovani samples resistant to fat oxidation during frying chips. The influence of blanching process on physical and chemical characteristics of potato slices and the influence of the process of osmotic dehydration of potato slices content Fat content in the chips and set optimal parameters of these processes. Defined quality and safety of potato chips designed by the content of the mass fraction of trans-isomer fatty acid and acrylamide. Designed and optimized modes of production of potato chips yield a product with higher organoleptic and physico-chemical parameters of quality and reduce costs for their production of fat compared with conventional technology.