Development of the Chips or Slices From Different Vegetables and Their Frying and Quality Evaluation

Abstract

Experiments were conducted in order to create vegetable chip products such as potato chips and cucumber chips. To standardize the process technology, potato chips and cucumber chips were made by utilizing five distinct treatmentsT1[control], T2 [NaCl (1%)], T3 [(KMS (0.5%) + NaCl (1%)], T4 [KMS (0.5%) +NaCl (1%) + CA (0.5%)] and T5 [CaCl2, and NaCl (1%)]for 5 minutes at 90ºC then partially dried at 60 ºC for 4 hours before frying in different oils (mustard oil, sunflower oil, groundnut oil, and canola oil) for few seconds at 180 ºC as compared to control samples then chips were stored in LDPE for 90 days at room temperature. Physico-chemical parameters such as thickness, diameter, spread ratio, mass, moisture, ash, acidity, pH, color (L*, a*, b*) and whiteness index were measured and recorded during storage at 0, 30, 60, and 90 days. During storage, the items were further investigated for organoleptic evaluation. Using Completely Randomized Design (CRD), data from all tests were statistically evaluated at the p<0.05 level of significance. The mean moisture content increased significantly during storage, but the mean ash values decreased. When potato and cucumber chips fried in mustard oil, the highest oil uptake and oil uptake kinetics was found in T1 samples. During sensory, it was observed that T3 samples of potato chips and T4 samples of cucumber chips fried in mustard oil gives the better result in color, texture, taste, crispiness, and overall acceptability