Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips

Abstract

The aims of this research were to investigate the effects of different soaking times using CaCl2 on the physicochemical and organoleptic properties of sweet potato chips. The concentration of CaCl2 was 0.5%. Meanwhile the soaking times were 5; 10; 15; 20; 25; and 30 minutes. The result showed that the moisture content of sweet potato chips was decreased (6.39% - 2.57%) with the longer soaking time. On the other hand, the ash contents were risen up to 2.27% in 30 minutes of soaking. The hardness of sweet potato chips was reached the lower level (477 gf) on 15 minutes of soaking time, more than 15 minutes, the hardness was rise. The crispness of sweet potato chips reached its optimum level (1.4457 gf) on 15 minutes of soaking time. The longer soaking time was preferred by the panelist. Meanwhile, there was no significant difference in the taste. For the aftertaste, the 15 minutes time soaking time had the highest score (4.22). Based on the result, CaCl2 extracted from eggshell could be potentially applied for food processing.