Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value

Kaundal, Bandana; Sharma, Vineet; Bansal, Deepali; Khagwal, Aparna; Singh, Brajesh

doi:10.1590/1678-4324-2022220033

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Article - Food/Feed Science and Technology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022220033 copy

Comparative Study of Frying to Different Slice Thickness of Potato: Effect on Nutritive Value

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

The slices of different thickness in experiment is 0.2mm, 0.3mm, 0.4mm and 0.5mm using electric and wooden slicer.
The suitability of temperature for acceptance of chip colour is best at 170 C and 180 °C except at 190 °C.
Reduction of oil absorption is maximum of slice thickness of 0.5mm.
After processing, reducing sugars content is reduced by 77.9 % and 81.1 % at 180°C with 0.2mm thickness in variety Kufri Chipsona-1 and Kufri Chipsona-3.
Processed chips retained more phenols than raw potato.

Abstract

Nutritional composition, of potato was evaluated to establish frying processing conditions to estimate the sensory profile and acceptability of different slice thickness.The slice thickness were set to 0.2, 0.3, 0.4 and 0.5mm. The variables studied were: time, temperature and potato varieties. The comparisons evaluated were: chip colour, frying time, effect of different slice thickness, oil absorption to different thickness, content of reducing sugars, sucrose and phenols after frying of slices. Potato chips are sold in organized sectors and un-organised sectors sale chips through street vendors all over the India. Perception or profiling of chips of different thickness data and their sensory evaluation part has not been done so far. Two processing varieties, Kufri Chipsona-1 and Kufri Chipsona-3 (110 maturity days) were analysed for different thickness regulating different temperature of 170, 180 and 190°C. Associated parameters reducing sugars, sucrose and phenols were analysed before and after frying.The temperature of 170 and 180 °C was found to be suitable temperature for acceptable chip colour quality. Slice thickness of 0.5mm reduced the oil absorption. Reduction in reducing sugars was found to be maximum (77.9 %) in variety Kufri Chipsona-1, at 180°C with 0.2mm thickness followed by at 170°C with the same thickness (77.0%) in variety Kufri Chipsona-1. Phenol content in processed chips, markedly was more than raw potato phenol values. Sensory evaluation results in overall acceptance of 0.2mm thick slices than 0.3, 0.4 and 0.5mm thick slices.

Keywords:
biochemical parameters; oil absorption; potato; slice thickness; temperature

Variety	Frying temperature (°C)	Slice thickness (mm)	Frying time (minutes)	Chip colour	Oil absorption (%)
Kufri Chipsona-1	170	0.2	4.0	1.0	29.70
		0.3	8.0	1.5	29.10
		0.4	14.0	1.5	18.60
		0.5	16.0	2.0	13.80
	180	0.2	3.0	2.5	20.20
		0.3	7.0	2.5	20.90
		0.4	11.0	3.9	19.80
		0.5	13.0	3.0	18.80
	190	0.2	3.0	2.8	17.70
		0.3	6.0	4.5	15.70
		0.4	10.0	1.5	11.00
		0.5	12.0	1.6	9.10
Kufri Chipsona-3	170	0.2	6.0	1.5	31.10
		0.3	10.0	4.0	25.30
		0.4	14.0	4.5	23.40
		0.5	18.0	4.5	17.00
	180	0.2	4.0	2.0	31.00
		0.3	9.0	4.5	28.60
		0.4	11.0	4.5	19.60
		0.5	17.0	4.0	13.70
	190	0.2	4.0	2.3	27.70
		0.3	6.0	5.6	15.60
		0.4	10.0	6.0	13.50
		0.5	15.0	5.9	9.90
(S.Em.)± ^* * CD=Critical difference CD (0.05)
Temperature			(0.10) 0.31^ significant at 5% level.	(0.05) 0.17^ significant at 5% level.	(0.05) 0.16^ significant at 5% level.
Temperature x Thickness			(0.25) 0.77^ significant at 5% level.	(0.13) 0.41^ significant at 5% level.	(0.12) 0.39^ significant at 5% level.
Variety x temperature.x thickness			(0.36) 1.1^* * CD=Critical difference	(0.19) 0.58^* * CD=Critical difference	(0.181) 0.58^ significant at 5% level.

Variety	Frying temperature (°C)	Slice thickness (mm)	Biochemical parameters
Variety	Frying temperature (°C)	Slice thickness (mm)	Reducing sugars (mg/100g FW)	Sucrose (mg/100g FW)	Phenols (mg/100g FW)
Kufri Chipsona-1	170	0.2	11.0	416.8	90.8
		0.3	16.3	482.8	114.3
		0.4	20.7	628.2	151.1
		0.5	22.8	674.9	178.6
	180	0.2	13.9	421.0	98.9
		0.3	15.4	439.2	116.8
		0.4	20.7	491.8	127.9
		0.5	22.2	505.8	138.4
	190	0.2	17.4	219.3	137.2
		0.3	16.6	263.1	147.8
		0.4	15.9	292.6	149.6
		0.5	14.8	329.4	149.3
Kufri Chipsona-3	170	0.2	15.9	304.5	90.0
		0.3	16.8	332.6	97.7
		0.4	18.1	410.4	108.4
		0.5	20.4	457.4	113.9
	180	0.2	10.2	284.5	123.5
		0.3	17.0	336.4	128.6
		0.4	17.8	368.0	130.1
		0.5	18.7	469.0	135.0
	190	0.2	15.2	405.7	157.6
		0.3	18.1	358.5	133.5
		0.4	13.0	424.5	129.9
		0.5	16.0	426.2	132.6
(S.Em.)±CD (0.05)
Temperature			(0.118) 0.408^ significant at 5% level.	(4.2) 14.4^ significant at 5% level.	(1.18) 4.09^ significant at 5% level.
Temperature x Thickness			(0.23) 0.81^*	(8.35) 28.9^*	(2.36) 8.19^ significant at 5% level.
Variety x Temperature.x Thickness			(0.33) 1.15^ significant at 5% level.	(11.8) 11.5^ significant at 5% level.	(3.34) 11.5^*

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