Effect of soaking pre-treatments on different characteristics of fried potato chips

Abstract

The work studied during this project is effect of different of pre treatments (soaking in salt, citric acid solutions) on the various properties of fried potato chips. Potato slices were pre treated (soaked) and fried in refined sunflower oil at 170°C for 20-25min. Diameter, moisture, color and water activity was decreased with the frying time. Control sample also shows similar changes after treatments except color degradation as indirect reduction in color. Generally, pre treatments improved the sensorial properties of potato chips than control samples.