Volume : I, Issue : II, October - 2012

Quality of Potato Chips Fried in Different Oils

Saranya K. K, B. Barathi

Abstract :

The present study attempted to produce potato chips in different oils (Sunflower oil, Gingelly oil, Rice an oil, Corn oil, Palm oil, Groundnut oil and Coconut oil) and to evaluate the keeping quality of potato chips during the storage period of 45 days. The quality parameters such as Sensory analysis, Microbiological analysis, Nutrient analysis, Rancidity and Trans fat changes were performed on 7th day, 14th day, 24th day, 34th day and 45th day of the storage period. The study revealed that potato chips prepared in corn oil and rice an oil holds good in all quality parameters and there was an excellent sensory scores, decreased microbial count, decreased nutrient change, absence of rancidity and trans fatty acid changes during the storage period of 45 days.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Saranya K. K, B. Barathi Quality of Potato Chips Fried in Different Oils Indian Journal of Applied Research, Vol.II, Issue.I October 2012

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