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

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.