Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value

Abstract

Nutritional composition, of potato was evaluated to establish frying processing conditions to estimate the sensory profile and acceptability of different slice thickness.The slice thickness were set to 0.2, 0.3, 0.4 and 0.5mm. The variables studied were: time, temperature and potato varieties. The comparisons evaluated were: chip colour, frying time, effect of different slice thickness, oil absorption to different thickness, content of reducing sugars, sucrose and phenols after frying of slices. Potato chips are sold in organized sectors and un-organised sectors sale chips through street vendors all over the India. Perception or profiling of chips of different thickness data and their sensory evaluation part has not been done so far. Two processing varieties, Kufri Chipsona-1 and Kufri Chipsona-3 (110 maturity days) were analysed for different thickness HIGHLIGHTS• The slices of different thickness in experiment is 0.2mm, 0.3mm, 0.4mm and 0.5mm using electric and wooden slicer.• The suitability of temperature for acceptance of chip colour is best at 170 C and 180 °C except at 190 °C.• Reduction of oil absorption is maximum of slice thickness of 0.5mm.• After processing, reducing sugars content is reduced by 77.9 % and 81.1 % at 180°C with 0.2mm thickness in variety Kufri Chipsona-1 and Kufri Chipsona-3.• Processed chips retained more phenols than raw potato.

Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils

“…Uttar Pradesh is the largest producer of potatoes in India, accounting for more than 32 per cent of the country's total potato production. In the year 2019-2020, the National Horticulture Board (NHB) recorded potato production in Uttar Pradesh at 140.49 lakh tones [2]. Potatoes are the third main crop for human nutrition that helps combat poverty and malnutrition in developing countries [3].…”