Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options

Authors

  • Umme Aulia Munira Department of Chemical Engineering, Bangladesh University of Engineering & Technology
  • Tasmia Tasnim Department of Chemical Engineering, Bangladesh University of Engineering & Technology

DOI:

https://doi.org/10.3329/jce.v28i1.18102

Keywords:

Potato Snacks, Fat content

Abstract

Potato snack is one of the most popular snacks item in Bangladesh. In this study the nutrition facts of potato snacks (potato chips and french fries) of different brands of home and aboard and of different food chain shops were analyzed and compared with the ideal one. From this study it was observed that most of the brands have been deviated from the quantity of nutrition facts that should be contained in an ideal potato snack. The noteworthy difference was noticed for the case of protein content for potato chips. For French fries, it has been determined that homemade french fries contain the lowest fat and carbohydrate. Since potato snacks are a source of harmful trans-fat, saturated fat and also high in calories, this paper has been discussed some healthier alternatives to this salty snack such as baked potato snack, using sugar solution and sweet potato.

DOI: http://dx.doi.org/10.3329/jce.v28i1.18102

Journal of Chemical Engineering, Vol. 28, No. 1, December 2013: 4-8

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Published

2014-02-26

How to Cite

Munira, U. A., & Tasnim, T. (2014). Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options. Journal of Chemical Engineering, 28(1), 4–8. https://doi.org/10.3329/jce.v28i1.18102

Issue

Vol. 28 No. 1 (2013)

Section

Articles

License

© The Authors

The Institution of Engineers, Bangladesh does not take any responsibility of the opinions, comments or suggestion expressed in this journal. The author owns the content of the article published in this journal and can retain the copyright over their work.