Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips

Frying native potato chips produces snacks that are widely accepted, although they are associated with high fat content and the formation of potentially undesirable compounds. This study evaluated the effect of pretreatment with ultrasound at 28 and 40 kHz on the physicochemical, structural, and sensory properties of chips made from the Sempal and Agustina varieties. The chips were immersed in water and treated with ultrasound for 10 min before frying at 175 °C. Parameters such as moisture, fat content, water activity, color, reducing sugars, FTIR spectroscopy, SEM microscopy, and sensory acceptance by consumers were analyzed. Treatment with 40 kHz significantly reduced fat content (up to 22.07%), improved crispness, and promoted a more porous microstructure. A lower concentration of reducing sugars, greater brightness, and less darkening were also observed. Sensory evaluation showed that chips treated with 40 kHz were the most preferred and best rated in terms of texture and flavor. Finally, it was demonstrated that pretreatment with ultrasound at 40 kHz improved the technological and sensory quality of native potato chips, which would promote the value of these resources in healthy products.