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 regulating different temperature of 170, 180 and 190°C. Associated parameters reducing sugars, sucrose and phenols were analysed before and after frying.The temperature of 170 and 180 °C was found to be suitable temperature for acceptable chip colour quality. Slice thickness of 0.5mm reduced the oil absorption. Reduction in reducing sugars was found to be maximum (77.9 %) in variety Kufri Chipsona-1, at 180°C with 0.2mm thickness followed by at 170°C with the same thickness (77.0%) in variety Kufri Chipsona-1. Phenol content in processed chips, markedly was more than raw potato phenol values. Sensory evaluation results in overall acceptance of 0.2mm thick slices than 0.3, 0.4 and 0.5mm thick slices.