STUDIES ON THE PRODUCTION OF MICROWAVE BAKED POTATO CHIPS
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Date
2014
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, GUNTUR
Abstract
Deep fried potato chips fried in oils add fat and calories to the product, which may increase risk of gaining weight that may increase risk of obesity and insulin resistance. Manufacturers often use trans-fats in producing processed foods, including potato chips. Currently, there are demands for low-fat or fat-free snack products, which have been the driving force of the snack food industry. Use of microwave baking for food products may be considered as a new way of improving the quality of the foods. The present work was undertaken to study the development of microwave baked potato chips. The effect of microwave baking time and power levels on the physic-chemical characteristics (Moisture, ash, proteins, fats, carbohydrates, browning index and hardness) of baked potato chips was studied. The baked potato chips were compared with the traditional and microwave deep fat fried chips. Response Surface Methodology was used to investigate the optimum operation conditions of microwave baked potato chips and to analyze the effects of microwave baking processing variables, including microwave power, baking time and potato slice thickness. By superimposing individual contour plots of the different responses, regions meeting the optimum conditions were derived. Quadratic regression equations describing the effects of these factors on the physic-chemical attributes were developed. The predicted models were adequate based on the lack-of-fit test and coefficient of determination obtained. At the constant slice thickness and power level, the process parameters namely moisture, fat, protein, carbohydrate and browning index decreased with increased baking time. Under the similar conditions ash and hardness increased. At the constant power level and baking time, the process parameters namely ash, hardness and protein content decreased with increased thickness. Under the similar conditions moisture, fat, carbohydrates and browning index increased. At the constant slice thickness and baking time, the process parameters namely moisture, fat, protein and carbohydrates decreased with increased power levels. Under the similar conditions ash and hardness increased. The
optimum values obtained by substituting the respective coded values are 1.5mm, 600 Watts, 8 min. At these optimum conditions, moisture, ash, hardness, fat, protein, carbohydrate and browning index were calculated as 6.12%, 4.12%, 4.40%, 0.44%, 2.53%, 82.5g/100g and 0.43% respectively. The sensory evaluation of the optimized samples was conducted using 9-point hedonic scale. When compared, the microwave baked potato chips contained less moisture, ash, browning index and fat than the traditional and microwave deep fat fried chips. Microwave baked potato chips had lower fat content (0.44%) than microwave fried (28.32%) and conventionally fried (40.02%) potato chips. The baked chips exhibited more proteins, carbohydrates and hardness compared to the other fried samples. The best sample obtained in optimization was kept for storage in polyethylene and aluminium lined polyethylene and stored. It was observed that the aluminium lined polyethylene had retained the quality parameters of baked potato chips when compared with polyethylene packs. Keywords: Microwave baking, potato chips, response surface methodology, storage.
Description
D5110
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