Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils
Awadhesh Kumar Yadav *
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Suresh Chandra
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Tarun Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Deepika Chandra
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Puja
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Deepali Mudgal
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Vijai Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
Pawan Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.), India.
*Author to whom correspondence should be addressed.
Abstract
The objective of this study was to develop potato chips applying deep frying technique. The potato chips were deep-fried at 180ºC for 13-72 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening index. Colors of fried in mustard oil, sunflower oil, groundnut oil and canola oil potato chips blackness to lightness, green to red and blue to yellow range of L* (34.08-75.98), a* (-3.32 to + 3.9) b* (7.33- 44.15),. The whiteness index of the potato chips was found 9.50-25.30. The maximum acceptability of potato chips fried at 180 °C in mustard oil, sunflower oil, groundnut oil, and canola oil to consumer panelists was T3 (7.90), T3 (8.00), T3 (7.87), and T4 (7.84), respectively.
Keywords: Potato chips, oil, frying, physic-chemical properties, color, whiteness index