Studies on the dehydration of potato slices for chips
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Date
2005
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Publisher
CCSHAU
Abstract
This study was conducted on potatoes (var. 717-Punjab) to prepare chips. The
chips were prepared by washing, peeling and slicing the potatoes. The slices were
blanched in Tap water and in 1.5% brine solution at 800c for 2 minutes. The
blanched slices were dried in Solar dryer at 50-+ 10c and Tray dryer at 650c till the
moisture content reached to 5-7%. Dehydrated chips were fried in Refined
Sunflower and Mustard oil at 2200c for 4-5 seconds. The various
Physico-chemical and nutritional characteristics of fresh potatoes, freshly prepared
chips and stored products were studied. The yield was 10% and fresh potatoes had
5% TSS, 0.07% acidity, 7.4 mg/100g ascorbic acid, 1.86% total sugars, 1.35%
reducing sugars, 8.6% starch and 0.03 Non- enzymatic browning (A440).
The chips prepared from various treatments were of acceptable Organoleptic
quality, however maximum acceptability was of brine blanched, tray dried and
Mustard oil fried chips. The acceptability score was low for water blanched chips
due to lack of taste in these. During storage the Peroxide value (m.eq.O2/ kg
sample) and Non- enzymatic browning values increased. The increase was not
significant after 1 month of storage but it increased significantly after 2 months.
There was no significant change in the organoleptic quality of chips during
storage. Thus, the study indicated that potato var. 717- Punjab can be used for
making good quality chips and the product can be stored successfully upto 2
months at room temperature.