No abstract

No abstract

No abstract

Effect of cooking method (baking and frying) on quality attributes of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, 190˚C using potato slices with a thickness of 1.4 mm. Texture and color measurements were carried out and surface and internal temperatures of potato slices were monitored during the experiments. F max values of potato chips were found around 2.5 N for both treatments, deformation values of baked samples (0.91 mm at 170°C, 0.65 mm at 180°C 1.14 mm for 190°C) were lower than fried ones (1.77 mm at 170˚C, 1.09 mm at 180°C, 2.24 mm for 190°C). Hardness values of baked samples (3.90 N/mm at 170˚C, 3.17 N/mm at 180°C, 2.33 N/mm at190°C) were higher than fried ones (1.88 N/mm at 170˚C, 2.85 N/mm at 180°C, 0.99 N/mm for 190°C). Colors of fried and baked potato chips were orange yellow and brilliant yellow, total color changes were determined in the range of 16.7 -22.3 and 21.7 -37.4, respectively. The results showed that baking process failed to provide acceptable quality attributes although it is considered as healthy alternative to frying due to its potential to provide texture and color with existence of less oil.