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

Yadav, Awadhesh Kumar and Chandra, Suresh and Kumar, Tarun and Chandra, Deepika and Puja, . and Mudgal, Deepali and Kumar, Vijai and Kumar, Pawan (2023) Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils. Current Journal of Applied Science and Technology, 42 (27). pp. 1-11. ISSN 2457-1024

[thumbnail of Yadav42272023CJAST105157.pdf]

Text
Yadav42272023CJAST105157.pdf - Published Version
Download (316kB)

Official URL: https://doi.org/10.9734/cjast/2023/v42i274191

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.

Item Type:	Article
Subjects:	Universal Eprints > Multidisciplinary
Depositing User:	Managing Editor
Date Deposited:	16 Oct 2023 04:27
Last Modified:	16 Oct 2023 04:27
URI:	http://journal.article2publish.com/id/eprint/2757

Actions (login required)

: View Item