Title Chips. Potato chips: chemical composition, BJU, benefits and harms. Chips production technology: from harvesting to packaging

Such a delicacy as chips has gained mass popularity in the last few decades. They are especially loved by young people and children. The dangers of this product are constantly being talked about, but still most people regularly buy it to crunch on delicious slices. Consider what potato chips are made of, and what benefits and harms their use can bring.

The composition and calorie content of chips

Potatoes are used as the basis for most varieties of the popular delicacy. This vegetable is quite useful. The finished product itself includes many needed by the body substances. But this applies only to natural unsalted potato chips without extraneous additives.

According to BJU indicators, finished products have a rather meager energy value (per 100 g):

Proteins - 5.5 g;
Fats - 30.0 g;
Carbohydrates - 53.0 g.

Calorie content is about 520 kcal per 100 g. Nutritional value is supported by the presence of nutrients, among which there are vitamins: C, E, K, PP, group B, as well as essential minerals:

Macronutrients (mg/100 g):

Magnesium - 67;
Potassium - 1275;
Sodium - 8;
Phosphorus - 165;
Calcium - 24.

Trace elements:

Copper - 306 mcg;
Zinc - 1.09 mg;
Manganese - 0.44 mg;
Selenium - 8.1 mcg;
Iron - 1.63.

The presence of essential and non-essential fatty acids is also observed. The glycemic index of potato chips is 85 and has a 1 point on a 5-point scale for assessing the danger of foods, so use them for patients diabetes Absolutely forbidden.

Types of chips

Modern chips are no longer similar to their predecessors, for the manufacture of which only potatoes, salt and oil were used. Today, manufacturers include a lot of foreign substances in the composition, and the high demand for products makes it possible to reduce the cost and speed up production. That is why such crispy slices do not bring benefits to human health and in no way fit into the concept of a healthy diet.

Stores offer the following types products:

Crispy potatoes - the tubers are thinly sliced and fried in a small amount of oil with the addition of salt alone. Products are closest to the classic original recipe and practically do not include preservatives. Such slices quickly deteriorate due to a short shelf life, do not look very appetizing, do not hold their shape and break;
Potato chips and snacks are made from specialized varieties of potatoes with a large amount of starch. They have a round or rectangular shape, sometimes they are corrugated. In most cases, they contain various preservatives, flavor enhancers, flavors and sealers that prolong the shelf life and increase the strength of products;
Molded chips - made in the form of plates from pressed mashed potatoes in combination with starch from corn or potatoes, flour and flavor enhancers. They are also called potato waffles or savory biscuits.

What do modern chips include

At present, almost nothing remains of the old primordial recipe. The composition of ready-made snacks additionally includes many harmful components. Here are the main ones:

Modified potato starch - produced industrially and leads to certain disorders in the body due to changes in the level of inulin, a carbohydrate responsible for regulating blood sugar;
Unrefined oils - often low-quality raw materials are used several times for frying. This directly affects the finished product;
Corn starch - the component itself is not harmful, but in some people it causes severe allergic reactions;
Palm oil is used in production by unscrupulous manufacturers because of its cheapness. Palmitic acid, which is part of it, has a very detrimental effect on the functioning of blood vessels and the heart;
Preservatives - many of these components are included in the group of toxic phenols and sulfites. This significantly increases the risk of diseases from the use of the product;
Flavor enhancers and flavors - this includes the well-known monosodium glutamate. Most of these substances are considered safe, but they can still cause allergies and be irritating. With an excess of them in the body, headache, arrhythmia, nausea can occur.

Often, fried crispy slices contain various thickeners that can be hazardous to health, so you need to carefully study the packaging when buying a product.

The harm and benefits of chips

In the manufacture of crispy slices, many hazardous substances are formed during the frying of starch, especially if low-quality oil is used. Here are just a few of them:

Acrylamide - appears when sugars interact during frying. Very toxic and harmful to the kidneys, nervous system, mucous membranes of the eyes and liver;
Acrolein - occurs during the decomposition of fats during heat treatment. Known for strong toxic and irritant properties. To avoid its excessive formation, it is often necessary to change the deep fryer for frying, but many manufacturers regularly neglect this;
Glycidamide - appears with the partial breakdown of acrylamide. This substance has not yet been fully studied, but its carcinogenic properties have already been proven.

Various chemical compounds and components formed during the production of snacks can have the following harm to the human body:

Increased risk of diabetes;
Appearance probability oncological diseases and the occurrence of tumors;
An increase in blood cholesterol levels, which can subsequently lead to disruption of the brain and heart due to blockage of blood vessels;
Obesity and metabolic disorders;
Decrease in testosterone and decrease in reproductive function in men;
Violation of the functioning of the gastrointestinal tract.

These consequences can be avoided only by completely eliminating chips from the diet or reducing their use to an absolute minimum.

Benefits for the body can only be from natural product without extraneous additives.

Eating a crispy treat is not recommended for:

Diseases of the intestines and stomach;
Increased amount of cholesterol in the blood;
Diabetes;
Problems with metabolism and obesity;
Suspicion of oncology;
Under 12 years of age.

For better digestion, snacks should be eaten with fresh vegetables. The classic tandem of beer and chips is categorically incompatible with a healthy lifestyle.

There are simply no ways to minimize the risk of frequent consumption of potato slices. However, choosing quality products will help reduce harm to health. To do this, pay attention to the following recommendations:

If the inscription “From natural potatoes” flaunts on the front side of the package, and only potato starch is indicated in the composition, then put this pack aside and move on. The same should be done if the composition contains many unfamiliar chemical substances;
Conscientious manufacturers always indicate the chemical name of the additive and its international labeling;
The longer the shelf life of the product, the more preservatives it contains. Their minimum amount is found in crisp potatoes;
The low price is a signal that it is possible that cheap raw materials were used for the production of products. Although high cost is also not always an indicator of quality. Therefore, it is best to give preference to well-known "folk" brands.

If you can completely eliminate chips from your menu, that's just fine. If you still want to treat yourself to a crispy treat, then you should choose high-quality expensive products. But the best option would be to switch to less tasty but healthier foods.

Video: Why children should not eat chips

When it comes to US cuisine, or rather, the way of eating in this certainly innovative state, chips come to mind, of course, immediately after hamburgers and fast food chains.
Today there is not a single person between the ages of 6 and 50 who would not periodically consume chips. The symbol of the male beer company, movie screenings, a lonely breakfast, as well as gastritis - all these are chips.

Chips are just thinly sliced potato or apple, pineapple or whatever. True, in our country they are perceived exclusively as a potato product packed in a bag.

The first step towards creating chips familiar to all Belarusians was made by a desperate gourmet railroad builder from America, Vanderbilt, who tortured his personal chef George Krum with new food requirements.
One day in 1853, Vanderbilt was giving dinner to his French companions. Some of the French had the imprudence to notice that in their homeland potatoes are fried in thinner slices. “Yes, we can do that too!” - exclaimed the owner and ordered the cook to fry a new batch of potatoes, but "thinner, much thinner!".
The order was fulfilled, but the millionaire was so carried away that he again began to demand: - "Thinner, even thinner!" Then the cook, angry with the owner, took a sharp razor, cut the potatoes into slices a little thicker than a paper sheet and, fried in boiling oil, served the new dish to the owner and his guests. Such an original dish, however, was to the taste of everyone.
Crisp potatoes, as a new invention, were soon patented, and its progenitor, chef Krum, leaving a place with the millionaire Vanderbilt, founded a potato chip company and, it is worth noting, made his own millionth fortune with his help.

Modernity

Today, the name "chips" combines three independent types of products that are similar in shape - they are all thin plates. Also common to these products is the process of frying in vegetable oil.
1. Crispy potatoes. This product has been familiar to us since Soviet times: slices of fresh potatoes fried in oil, seasoned with or without salt.
Potato chips are molded rectangular (100x40x2 mm) or cubic (square: 40x40 mm) plates.
2. Chips molded. They are made by frying thin plates, flat or corrugated, formed from potato dough, into which, according to the recipe, besides potatoes, cereal flour, starch, and salt are also added. The taste of fried potatoes in such chips is practically lost, therefore, more often, even more aromatic compositions are added to such chips against the background of monosodium glutamate, the most famous and widely used flavor enhancer in the world. In Europe, this type of chips is now preferred. Domestic manufacturers are also paying attention to it, for betting on some of the advantages of their manufacture.
3. Air chips. The taste of these chips is very delicate, the presence of starch is almost not felt. To flavor this type of chips, significantly fewer additives are required and, as a rule, natural seasonings are used.

Reflections at the counter

Speaking of modern chips, it is hard not to notice the advantage of molded chips over others. Their obvious positive sides compared to those made from "fresh potatoes" are obvious. Pringles, Lays, and the like are supposed to be simple fried potatoes that are super thinly sliced and packaged. But excuse me, where is the guarantee that these potatoes are fresh, harmless, naturally grown and not genetically modified? It simply does not exist, so turn your precious consumer attention to chips made using the "air" technology. On the Belarusian market, Onega and Chelz chips can be called the undisputed leader in this segment.
If we compare them with the same "Pringles", (the survey showed that buyers have special confidence in this brand), then first of all, the fact of increased fat content in the latter, which is 38.5%, is striking.
While the fat content of Onega is 5% lower. These chips are made from a dry semi-finished product - "pellet" by short-term frying in vegetable oil, followed by the application of flavoring additives. Unlike the traditional technology for making fresh potato chips, the pellet frying technology has a number of advantages, the main of which is a short technological cycle, fast frying for 5-15 seconds in vegetable oil, while fresh potato chips need to be fried within 8-10 minutes, which adversely affects the quality of the finished product, the fat content.
Why is it about the fat content of the chips product? Judge for yourself, it is this indicator that speaks of calorie content, tactile “convenience”.

Other advantages of "Onega" chips is the use of high quality raw materials: potato flakes, wheat flour and starch. Belarusian potatoes are used for production, which means that the probability of using gene potato mutants has been completely exhausted. A semi-finished product made from these components is a guarantee of a stable quality of a uniform taste, and a specific corrugated elongated structure contributes to the most convenient use of chips. Moreover, Onega and Chelz chips are produced in our country, which means that they correspond to local sanitary and hygienic requirements formulated in strict accordance with Belarusian realities.

Speaking today about chips, everyone understands perfectly well that this is far from the most useful product in our life, and we should not abuse the variety of taste of salty "crunches". But, as they say, you have to choose the lesser of two evils. So, in this case, it is better to stop looking at local chip attractions.
To minimize the “chips harm”, try to consume them as much as possible on your own, but not with beer (in this case, all the calories will be yours for a long time). Also, chips cannot be the only meal of the day, do not force the stomach to work only with “weighted material”, make sure that even in a situation of acute hunger, not only a pack of chips, but also a package of kefir is nearby.

Crispy plastics have firmly won their place on the store shelf. Do you know what they are made of? Previously, chips were made only from fresh potatoes. Thin slices of potatoes were deep fried.

Now many types of chips are made from recycled raw materials. Additives, spices, spices are added to dried potato powder. Snacks formed from this mixture are uniform in size and shape. And the taste of such chips is more uniform.

Chips are not a dietary product. Fat in chips is about 30-35%, while there is little protein. In a full-fledged diet, there should be a harmonious ratio of proteins and fats - 1: 1. But for chips, this ratio is 1:5-1:9. In addition, fat is of poor quality. Unscrupulous manufacturers use hydrogenated fats in the manufacture of chips. Excess of these fats leads to the risk of cardiovascular disease.

How much salt is in chips? Many. An adult, eating 150-200 g of chips, covers the daily need for sodium.

Which chips are better, and what violations are typical for this category, you can find out by reading the results.

And the assortment policy of international companies producing food products well-known brands, is associated with the promotion of products with different features. Depending on the geographical location country and its gastronomic traditions, the tastes of the product produced can vary greatly. At the same time, the usual taste for one region sometimes looks extremely unusual for another. From time to time, many manufacturers also release limited batches of a well-known product with a non-standard taste, trying to determine the demand for a new version in the market or wanting to draw consumer attention to the brand as a whole. In the latter case, the release of the product is timed to coincide with important events for the country or region (for example, for Christmas or for the football championship).
Below you can find examples of unusual versions of famous products and products with regional flavor palettes.

I. "Pringles" (eng. Pringles) is a brand of chips manufactured by Kellogg's (until 2011 - Procter & Gamble).
Many Pringles sold in the Asia-Pacific market have flavors that are unusual for the domestic consumer. In the photo, chips with flavors: 1) Hong Kong fish balls; 2) seaweed; 3) Indonesian kebab (sate); 4) lemon and sesame; 5) tomatoes; 6) grilled shrimp; 7) blueberries and hazelnuts.
In Europe, Pringles chips are produced with the taste of traditional European dishes: 1) dry-cured ham;
2) salad "Caprese" (tomatoes, mozzarella, basil); 3) sausages in the dough; 4) bruschetta (toasted bread with vegetables).
The following collage shows Pringles made in the USA: 1) with the taste of pumpkin pie with cinnamon; 2) with taste white chocolate and mint; 3) flavored with cinnamon and sugar;
4) with cheeseburger flavor; 5) with the taste of honey and mustard. The first three flavors were released in a limited edition for the Christmas celebration.

II. Lay's is a brand of chips manufactured by PepsiCo's Frito-Lay.
In the Asian market, Lay's potato chips have a large selection of fruit and berry flavors. On the collage you can see flavored chips:
1) kiwi; 2) lychee fruit; 3) blueberries; 4) mango; 5) lime (green lemon) and mint; 6) lemon.
The European assortment of Lays chips flavors includes chips with flavors of classic European sauces and seasonings: 1) chips with Bolognese sauce; 2) chips with mozzarella and Pesto sauce; 3) chips with olive oil; 4) chips with sea salt and vinegar, "cooked in a cauldron."

III. Non-alcoholic soft drinks produced by PepsiCo.
In addition to the original Pepsi-Cola drink, the company has released many other carbonated drinks under the Pepsi brand. Most drinks with unusual flavors were produced in a limited edition. Many of them were sold only in the Japanese market.
Pictured drinks: 1) Pepsi Pink - strawberry flavored with milk; 2) Caribbean Gold - with the taste of white sapote fruits; 3) Salty Watermelon - with a taste of salty watermelon; 4) Pepsi Black - "Pepsi-Cola" with a reduced sugar content and black dye; 5) Pepsi White - yogurt flavored; 6) Shiso - with perilla plant extract; 7) Pepsi Gold - with ginger flavor (also produced under the name Pepsi Cheer); 8) Pepsi Mojito - lemon and mint flavored; 9) Azuki - with the taste of angular beans; 10) Pepsi Baobab - with the taste of baobab fruits; 11) Mont Blanc - with the taste of a nutty dessert; 12) Pepsi Dry - "Pepsi-Cola" without the taste of sweetness; 13) Pepsi Red - ginger flavored; 14) Carnival - with the taste of tropical fruits; 15) Ice Cucumber - cucumber flavored; 16) Blue Hawaii - with pineapple-lemon flavor and blue dye.

IV. Cold drinks manufactured by The Coca-Cola Company.
In the photo, drinks produced at different times in different regions of the planet under the Coca-Cola brand:

1) Coca-Cola with Lemon - lemon flavored cola; 2) Coca-Cola with Lime - lime flavored cola; 3) Coca-Cola Orange - orange flavored cola; 4) Coca-Cola Cherry - cherry flavored cola; 5) Coca Cola Light Plus - green tea flavored cola; 6) Coca-Cola Zero - diet cola; 7) Coca-Cola BlaK - coffee-flavored cola; 8) Caffeine-Free Coca-Cola - decaffeinated cola; 9) Coca-Cola Vanilla - vanilla-flavored cola; 10) Coca-Cola Black Cherry Vanilla - cherry and vanilla flavored cola; 11) Coca-Cola Raspberry - raspberry flavored cola; 12) Coca-Cola Citra is a citrus flavored cola.

V. "Kit Kat" (eng. KitKat) - chocolate bars produced by Hershey in the United States and Nestle Corporation outside of them.
Under the brand "Kit Kat" in different countries There are many bars with unique flavors, but the range of Kit Kat bars in Japan is amazing. The fact is that because of the name of the bar, consonant with the Japanese expression "you will definitely win / you will be lucky", it has become very popular among young people. It is often chosen as a small gift to friends. Here are some flavored Kit Kat bars sold in Japan:
1) green tea; 2) jasmine and green tea; 3) black tea; 4) red bean sandwich 5) soy puree; 6) fried sweet potato; 7) fruit and vegetable juice (apple and carrot); 8) wasabi (Japanese horseradish); 9) sweet potato and sesame; 10) Japanese lemonade "Ramune"; 11) apple cider vinegar; 12) lemon vinegar; 13) ginger ale; 14) baked corn; 15) rum and raisins; 16) maple syrup.

VI. M&M's are dragee-shaped chocolates produced by Mars.
The range of fillings for M&M's is especially wide in the USA. Dragee varieties produced there:
1) milk chocolate with coconut flavor; 2) dragee with puffed rice in chocolate; 3) dragee with chocolate, peanut butter and strawberry flavor; 4) pretzel in chocolate; 5) almonds in chocolate; 6) dragee with white chocolate and mint flavor; 7) chocolate with peanut butter; 8) corn candies with white chocolate; 9) almonds in white chocolate with cherry flavor; 10) dark chocolate with mint; 11) White chocolate; 12) chocolate with orange flavor.
Many flavors were released in limited quantities (for Halloween, Christmas, the release of the movie "Pirates of the Caribbean"), etc.

VII. Chocolate bars "Snickers" and "Mars", manufactured by Mars.
Types of Snickers bars sold in the United States:
1) chocolate caramel and chocolate nougat in milk chocolate with peanuts; 2) square "Snickers" with the addition of peanut butter; 3) Snickers with peanut butter instead of caramel; 4) Snickers with almonds instead of peanuts; 5) "Snickers" with coconut flavor; 6) bar with almonds, caramel and nougat flavored with marshmallows in dark chocolate; 7) bar with peanuts and peanut butter in milk chocolate; 8) a bar with puffed rice, peanuts and caramel in milk chocolate; 9) Snickers in dark chocolate.

The Mars Bar was discontinued in the US in 2002. After the resumption of production in 2010, you can buy a bar only in Walmart stores. The European version of the bar can be purchased in stores with imported goods.
The collage shows types of Mars bars sold in Australia, where many of their unusual types were produced:
1) "Mars" without nougat, only with caramel; 2) "Mars" with chocolate nougat and chocolate caramel; 3) "Mars" with nougat with honey taste and aroma; 4) a bar of chocolate nougat, caramel in milk chocolate with crispy rice (made from flour and sugar); 5) "Mars" with vanilla nougat; 6) "Mars" with orange flavor.

GBOU PC "Boarding School for Children with Visual Impairment"»

RESEARCH

"CHIPS -

HARM OR BENEFITS?

Completed by: 7th grade student

Prokushev Danil

Supervisor: chemistry teacher Zakharova L.Yu.

Perm 2016

CONTENT

INTRODUCTION

CHAPTER 1. Theoretical information

4 - 10

5 – 6

7 – 9

CHAPTER 2. Research part

11 – 12

13 – 14

CONCLUSION

BIBLIOGRAPHY

INTRODUCTION

One of the factors healthy lifestyle life is proper and nutritious nutrition. Many chronic diseases are formed due to malnutrition. Very often, we, schoolchildren, buy for our food not what is healthy, but what is in bright packaging. Our diet includes chips, kirieshki, salted nuts, which sometimes replace breakfast, lunch and dinner products.

Manufacturers of such products lure us with bright packaging, favorite cartoon characters or gifts inside. Aggressive advertising, beckoning with bright colors and familiar characters, cannot but tempt to taste the "forbidden fruit". I and many of our guys are no exception, we love to crunch on chips and crackers. But sometimes I notice that I feel heaviness in my stomach and even pain. I had to go to the doctor for treatment.

I decided to choose chips for my research - a favorite delicacy of children, indispensable companions when watching TV or a friendly walk in nature.

Relevance my research is that many people, including children, suffer from diseases of the digestive tract. The cause of these diseases may be the frequent use of chips.Research hypothesis – if we learn more information about the researched food product, we will be able to maintain our health.

Objective – find out if potato chips are harmful to human health.

Tasks:

study the literature on this issue;

conduct experiments that determine the composition of the chips;

conduct and analyze a survey among students in grades 7-8 of the school;

CHAPTER 1. THEORETICAL INFORMATION

Chips are a light snack made from potatoes. It is a ready-to-eat catering product. English word chips means "slice, piece".

Well-known brands of chips (Lay's, Estrella, Pringles) are produced by large international companies that produce and sell chips around the world.

Statistics show the huge popularity of this product: everyone eats an average of 0.5 kg of chips per year; - from 1 to 5 kg/year; American - up to 10 kg / year. On TV, many commercials inspire the consumer that eating chips is cool and cool.

Thin potato chips appeared in 1853. According to legend, they were invented by George Krum, the chef of an American resort.

American millionaire Vanderbilt was a desperate gourmet. He tormented his cook, George Crum, with new requirements for food. One day in 1853, Vanderbilt was giving dinner to his French companions. One of the French noticed that in their homeland potatoes are fried in thinner slices. “Yes, we can do that too!” - exclaimed the owner and ordered the cook to fry a new batch of potatoes, but "thinner, much thinner!".

The order was completed, but the millionaire got carried away and again began to demand: - “Thinner, even thinner!” Then the cook, angry with the owner, took a sharp razor, cut the potatoes into slices a little thicker than a paper sheet and threw them into the pan. He was distracted for a moment and forgot about the potatoes fried in oil. When he returned to the stove, he fished out golden crispy “leaves” from the deep-fryer. With fear, he served them to the owner and his guests, but everyone liked such an original dish.

Crispy potatoes, as a new invention, were soon patented.

In 1860Krum opens his own restaurant, on each table of which there was a basket of chips. The restaurant has become a fashionable place for wealthy Americans. Then, due to the simplicity of the recipe, they began to be offered in most restaurants.

In 1895, William Tappendon begins "small-scale production"chips, first in his own kitchen, later building a factory.

Later Laura Scuddersuggests using waxed paper as packaging. This is how the concept of a "bag of chips" is born.
In 1932, Herman Lay establishes the Lays brand in Nashville, Tennessee, which became the first national brand of chips to survive today.

In the USSR, this product called “Crispy Potatoes” could be found almost exclusively in Moscow stores. Although it cannot be said that it was completely unknown to Russians in Soviet times: people intuitively thought of a simple recipe for chips and prepared something similar. For example, during the blockade in Leningrad, children were spoiled with "cookies" - thin slices of potatoes, dried on the stove and salted.

Now in Russia quite a lot of brands of chips are sold, including domestic ones. As a raw material for them, not only fresh potatoes are now used, but also different kinds flour, vegetables, fruits.

Today, chips are one of the most popular "fast food" dishes. According to sociological studies, people snack on chips when they feel a slight feeling of hunger, while watching TV, on the road, reading a book, while bad mood when there is nothing to do. Ha real celebration of fast food!

The name "chips" combines three independent types of products, similar in shape - they are all thin plates. All of them go through the process of frying in vegetable oil. However, they are very clearly divided into three groups.

1. Crispy potatoes

Chips are made in the traditional way, when the potatoes are cut into slices 1.5-2 mm thick, washed, fried in oil, salted and peppered and flavored. These chips are easy to recognize - the pieces in the package are oval, of different sizes, slightly twisted and with slightly burnt edges.

The label of the first chips in the Soviet Union, which were called "crispy potatoes Moskovsky in slices". Their release was established around 1965 in Moscow, at the Mospischekombinat No. 1 enterprise, which still exists as part of the Russian Product OJSC.

Now famous brands of chips ( , , ) are produced by large international companies that produce and sell chips around the world.

In the preparation of chips, the quality of the raw materials is very important: the tubers must be dense, without damage. From 5-6 kg of high-quality potatoes, 1 kg of chips is obtained.

The main stages are as follows: the tubers are washed off the ground and go to the potato peeler, then to the inspection table. Workers reject tubers with greens and eyes, and then clean them by hand. Selected vegetables are placed in a vegetable cutter, adjusted to a piece thickness of 2 mm. The chopped mass is put into baskets and lowered into a tank with cold water to wash off excess starch.

Blanched potatoes are dipped in a deep fryer and fried until golden brown.

Then the finished chips are dried at room temperature, salted, sprinkled with spices and packaged. The final product has a pronounced potato flavor. Crispy potatoes absorb a lot of fat and are a very high-calorie product.

Manufacturers do not spare natural or synthetic aromatic and flavor additives in order to give their product a new taste and smell.

Of the natural additives, red pepper, salt, chopped dried garlic and spices. Don't be fooled by the fact that Cheese Chips are made with real grated cheese. This, however, applies to bacon, and mushrooms, and ketchup, and onions with sour cream. All of these are fragrances.

Very often these are chemically synthesized aromatic substances, but sometimes they are natural, isolated from real products. Such aromatic products are of high quality, natural taste and smell, but, accordingly, a rather high price.

If the price is small, you need to think about it. This means that the company saves money by purchasing cheap, low-quality or hazardous raw materials.

The second subtle point in the production of chips is the use of oil. Crispy potatoes are fried according to the technology of 5-7 minutes using high temperatures oils. With prolonged heating of the oil, significant changes occur in it, leading to the formation of carcinogenic substances.

With the presence a large number The oil in a crisp is related to its shelf life. This product can be stored without the addition of preservatives for no more than 3 months, and then only when using metallized packages that do not allow air and light to penetrate.

This recipe is easy to repeat in an ordinary kitchen, with a suitable shredding board.

2. Molded chips

Now on sale there is a crispy product made not from potatoes, but from flour or flakes - it is called molded. Manufacturers buy a dry semi-finished product - potato granules or flakes, then mash it, roll it out and give it any shape - from even pancakes of the same size (chips) to stars, shells, stripes and triangles (snacks). Then the finished pieces are waiting for the same procedure as the traditional ones - deep-frying and adding flavorings. So you can make snacks not only from potatoes, but also from other crops (from corn, rice, etc.)

The taste of fried potatoes in such chips is lost, so even more aromatic compositions are added. The frying process of these chips lasts 30 seconds, which reduces the risk of carcinogens. In this sense, such a product is safer. Its calorie content remains quite high, but not due to the content of fat absorbed during frying in a smaller amount, but due to additional components introduced into the potato dough. The shelf life of such products is up to 5 months.

3. Air chips

Frying such chips in oil does not exceed 10 seconds. Such a short-term thermal process virtually eliminates the formation of carcinogens in the finished product. The taste of these chips is very delicate, the presence of starch is almost not felt.

Fewer additives are needed to flavor this type of chips and natural seasonings are usually used. The shelf life of air chips is approximately six months.

What they don’t write on packs of chips: “Cucumber-flavored potatoes”, with cheese, with bacon, with crabs and red caviar, etc.

All chips include:

Potato, most often genetically modified, because its tubers are large, even and intact - after all, all pests shy away from them;

Vegetable oil; salt;

Monosodium glutamate (E621), which can cause allergies, asthma, heart failure, headache;

Lemon acid(E330) - can cause malignant tumor;

Lactose (added to all chips and crackers, and sometimes after eating chips there is nausea, cramps - the reason for this may be lactose intolerance);

Natural and nature-identical aromatics;

Additive that prevents clumping and caking (E 551);

Dye natural paprika fat-soluble (E 160C).

Chips are soaked in fat so that after eating a small bag, we get as much as 30 g of this fat, and in fact often the matter is not limited to one 100-gram bag. It seems like they drank half a cup of fat for a snack ...

Fat that accumulates in chips leads to the formation of "bad" cholesterol - and this is atherosclerosis, thrombophlebitis and other dangerous diseases.

Fried potatoes and chips contain acrylamide, a substance that can lead to cancer, nervous system damage, and infertility.

Glycidamide, a brother of acrylamide, was found in chips, which can not only cause cancerous tumors, but also destroy DNA.

And besides these already found substances, how many other toxins formed during the preparation of chips have simply not been studied?

CHAPTER 2. RESEARCH PART

2.1. The results of the survey "What do you know about chips?"

I decided to find out how often and how much children in grades 7-8 of our school eat chips. 15 people were interviewed. The results are shown in the diagrams.

2 question.

As can be seen from the data of the questionnaire, my peers do not abuse chips and do not classify them as healthy food, however, they know almost nothing about the composition.

2.2. Study of the qualitative composition of chips

For the study, 3 samples of chips were taken.

To simplify the notation, the following abbreviations have been adopted:

№1- chips "PROchips, sour cream and onions"

№2- chips "PROchips, bacon"

№3- chips "lays, bacon"

Qualitative determination of fats

Research progress:

Put a big chip on the filterpaper and folded it in half, crushingtest specimen on the fold of the paper. removedfilter paper chipsand looked at the paper.

Output : the paper is greasy. The highest intensity of the spot on the filter of sample No. 3. The more fat the product contains, the larger the size of the light-transmitting spot. It follows from this that the fat content of chips« lays, bacon"higher than in other types of experiment.

Qualitative determination of starch

Research progress:

Dropped a little on the chips placed in the cup alcohol solution iodine. Brown iodine solution on a piece of chips turned dark purple.

Output : color change of iodine solution to violetindicates the presence of starch in all samples. This means that the chips are really made from potatoes.

Determining the calorie content of a product

I wrote out the calorie data from the packages, entered them into the table.

Product - chips

(brand of chips)

Squirrels

Fats

Carbohydrates (starch)

Calories per 100g of product

« PRO chips, sour cream and onions"

510 kcal

« PRO chips, bacon"

510 kcal

« lays , bacon"

510 kcal

The figures led to the conclusion that the calorie content of this product is very high. All packs are labeled the nutritional value 510 kcal.

What does a student with a pack of chips get on average?

510 kcal is 1/5 of daily allowance(the norm of a student is 2500-3000 kcal).

0.7 g of table salt, and you can eat no more than 2 g per day.

31g of saturated fats are carcinogens. chips are fried.

Dyes and flavors are not at all useful.

Only proteins and carbohydrates from the components contained in the chips can be classified as useful.

According to the results of my experiment, it can be concluded that chips are a fatty, high-calorie fried food with added dyes and flavors. Such food cannot benefit the child's body.

The data obtained, as well as the results of my theoretical research, allow us to formulate the following recommendations:

to avoid possible negative health effects, it is advisable to stop eating chips altogether;

buy chips only in mini bags;

eat chips only after meals;

pay attention to the labeling and expiration date of the product;

Never use everlasting foods!

in nutrition, everything should be in moderation, safe and varied as much as possible;

give preference fresh vegetables and fruits.

CONCLUSION

Let's summarize. Chips are a tasty product, but there are no health benefits in it. Here you have high calorie content and carcinogens.

To avoid possible negative effects of food on health, it is necessary to follow the recommendations of doctors on the organization of dietary nutrition.In my work, I tracked the process of producing chips, determined the calorie content and chemical composition of this product, got acquainted with the results of research by scientists, conducted his experiment. My conclusion: chips are a fatty high-calorie fried food. And the abuse of such food adversely affects the work of many human organs. So, the chips do more harm than good.

For example, if a baby weighs 30 kg, with one pack he “eats” more fat than his body should receive in a whole day. Moreover, these are not “good”, but carcinogenic fats. Their excess is fraught with problems with digestion, obesity and inhibition of mental activity.

I believe that the topic of my work is disclosed, the tasks are solved, and the hypothesis is proved.

BIBLIOGRAPHY

Zakharov V.B., Sonin N.I. Biology. 7 cl Diversity of living organisms: Textbook for general education. uch. institutions - M .: Bustard, 2001

Sonin N.I. Biology. 8 cells Man: Textbook for general education. educational establishments - 4th ed., stereotype - M .: Bustard, 2000

MojKompas.ru. cheaps.htm Fast food. Chips

http://en/wikipedia/org/wiki. Wikipedia. Chips

http://evolutsia.com/content/view/ Evolution. History of chips

Yarmarka_net_ Chips: addiction and not an ounce of benefit

http://www.pressa.irk.ru/history. What are chips crunchy about