Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage and Frying Temperatures

The present study evaluated the effect of blanching and frying temperatures (120, 150, and 180C) on moisture retention, oil uptake and fracture force of chips prepared from potatoes of five cultivars Kufri Chipsona-1, Kufri Chipsona-2, Kufri Chandharmukhi, Kufri Jyoti and Kufri Lauvkar stored at different temperatures (4, 8, 12, 16, and 20C) for 120 days. Among cultivars K Jyoti chips showed the highest moisture content, fracture force and oil uptake while K Chipsona-1 showed the least. Blanching treatment increased the moisture retention and fracture force and decreased oil uptake in the chips. Chips fried at 120C showed lower fracture force and higher moisture retention and oil uptake, while reverse was observed for those fried at 180C. Chips prepared from potatoes stored at 4 and 8C showed higher moisture retention and higher oil uptake, while those from potatoes stored at 12, 16, and 20C showed lower moisture content and lower oil uptake. Fracture force was higher in chips prepared from potatoes stored at 4 and 8C as compared to those stored at 16 and 20C. There was a positive, linear relationship between oil uptake and fracture force, which was not affected by blanching and frying temperature of potato chips. Whereas, the relationship between oil uptake, moisture content and fracture force were affected by blanching and frying temperature.