Optimization of Blanching Time-Temperature Combination and Pre-Drying Durations for Production of High Quality Potato Chips

Abstract

During Experiment I the overall organoleptic acceptability quality (Color, Odor, Crispness, and Taste) of potato chips were studied in relation to pre-frying blanching T°-time combination (70, 75, 80, 85, & 90^oc for 2, 3, 4, & 5 minutes). The sensory result showed blanching increase the acceptance of potato chips and helps production of superior quality potato chips. Among the blanching T° -time combinations potato chips from slices blanched at 85^oc for 4 minutes got the first rank for color, crispness & odor as well as perceived as superior quality potato chips. During Experiment II the effect of pre-fry drying durations for minimum oil uptake of potato chips during frying was evaluated. During this experiment potato slices blanched at 85^oc for 4 minute (optimum blanching T°-time combination obtained from the first experiment) were dried at 75^oC for different durations (0, 5, 10, 15, 20, 25, 30, 35, and 40 minutes) and fried. The result revealed a negative linear relationship between pre-fry drying duration and oil uptake percentage by potato chips during frying.

Keywords: potato chips; slices; blanching; T° -time; color; odor; crispness; taste; oil up take.