Effect of frying oils and processing operations on colour, textural and sensorial properties of potato chips

The study was carried out the effect of frying oils and processing operations on colour, textural and sensorial properties of potato chips while the chips were prepared by the motorized vegetable slicer. After slicing, pretreatments were applied to the potato chips. Colour L*, a* and b* values (CIE LAB Scale) of the pre frying chips and post frying of the chips/slices of potato was determined by using Colour meter. The whiteness index was indicated best in mustard oil fried potato chips as compared to refined oil frying. Present study showed that the yellow colour of mustard oil affects the colour parameters (L*, a*, b* and whiteness index) of potato chips. From the observation of sensory panelist given in Table 3 for potato chips, Highest score of overall acceptability was awarded 7.95 for treatment 2 treated and fried in refined oil followed 7.85 score for mustard oil fried sample in same treatment at 180 °C frying temperature. It is clear that the potato chips treated with Blanching with 0.5% KMS +0.5% CA+1% NaCl were found best acceptability followed by fried in refined oil.