DEVELOPMENT AND QUALITY EVALUATION OF DEEP FRIED IN MUSTARD AND SUNFLOWER OILS OF POTATO CHIPS DURING STORAGE

A.K. YADAV¹*, S. CHANDRA², D. CHANDRA³, PUJA⁴, D. MUDGAL⁵, P. KUMAR^6
1Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
²Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
³Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
⁴Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
⁵Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
⁶Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
* Corresponding Author : awadhesh.btech14@gmail.com

Received : 12-08-2023     Accepted : 28-09-2023     Published : 30-09-2023
Volume : 15     Issue : 9       Pages : 12646 - 12649
Int J Agr Sci 15.9 (2023):12646-12649

Keywords : Potato chips, Frying, Storage, Quality, Sensory
Academic Editor : G. Nagaraja, Riya Thakur
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Process and Food Engineering, Sardar Vallabhbhai Patel University of agriculture and Technology, Meerut, 250110, Uttar Pradesh, India
Author Contribution : All authors equally contributed

The objective of this study was to develop and evaluate the properties of deep fried in mustard oil and sunflower oil of potato chips at 180ºC during storage 0-90 days. The potato slices were blanched at 90ºC for 5 minute, followed by pre-treatments control: T?, with NaCl (1%):T?, KMS (0.5%)+NaCl (1%):T?, KMS (0.5%)+NaCl (1%)+CA(0.5%):T?, CaCl? (1%)+NaCl(1%):T?, and then partially dried at 60ºC for 4 hour, fried and compared with control samples. The storage depicted significant increases in mean moisture content, pH while there were decreasing trends in the mean values of ash content, acidity. The color (L*, a*, b*) values of stored potato chips showed a progressive decrease in all treatments except T3 treatments with maximum change noticed in T?. The organoleptic evaluation showed that scores for color, texture, taste, crispiness, and overall acceptability (T?) fried in sunflower oil except that fried in mustard oil

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