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Development of low fat potato chips through microwave processing

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Abstract

Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through non-linear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5–3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (~3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (≥7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).

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Acknowledgments

Authors are grateful to Director, ICAR-IARI for extending the facilities for conducting this study.

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Authors and Affiliations

  1. Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh, India

    A. Joshi, P. Raigond, S. Dutt, B. Singh & B. P. Singh

  2. Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa, New Delhi, India

    S. G. Rudra & V. R. Sagar

Authors
  1. A. Joshi
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  2. S. G. Rudra
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  3. V. R. Sagar
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  4. P. Raigond
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  5. S. Dutt
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  6. B. Singh
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  7. B. P. Singh
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Correspondence to A. Joshi.

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Joshi, A., Rudra, S.G., Sagar, V.R. et al. Development of low fat potato chips through microwave processing. J Food Sci Technol 53, 3296–3303 (2016). https://doi.org/10.1007/s13197-016-2304-y

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  • DOI: https://doi.org/10.1007/s13197-016-2304-y

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