Résumé:
This study investigated the formulation and development of functional baked potato
chips enriched with ground sesame and pumpkin seeds, aiming to evaluate their effects on the
chemical composition (moisture, fat, ash, and fiber), physicochemical properties, extent of
oxidation, antioxidant activity, and sensory characteristics of the manufactured chips. Two
formulations were prepared: chips containing 15g of sesame seeds (CS) and chips containing
15g of pumpkin seeds (CP). Commercial potato chips were used as the control (CC). The
chemical composition was significantly influenced by the type of chip and the incorporation
of sesame and pumpkin seeds. The CC sample exhibited the lowest moisture, ash, and fiber
contents, and the highest fat content. At the same time, the proximate composition of CS and
CP was characterized by low fat content and high moisture, ash, and fiber levels. In terms of
pH, no significant difference was detected between all samples. The CC sample had the
lowest peroxide value, followed by the CP sample, then the CS one.A significant difference
was detected between the control sample and the seed-incorporated samples, which had the
lowest acidity value.Regarding antioxidant activity (DPPH), the CS and CP samples showed
higher activitythan the control. Sensory scores were affected by sesame and pumpkin seeds;
the CC sample had the highest average across all the sensory attributes tested compared to the
added seeds samples.
