Effect of pre-treatments on quality and shelf life of fried chips from sprouted tubers of potato variety 'Kufri Chandramukhi'

Pre-treatments were standardized for preparation of chips from unpeeled sprouted tubers of variety 'Kufri Chandramukhi'. Sensory evaluations showed that dipping 1.5- 2.0 mm thick slices from unpeeled sprouted tubers for 3 min in hot (85degreesC) solution of 0.5% citric acid + 5% NaCl + 0.25% CdCl2 was the best pre-treatment, and 17 sec - 195degreesC was the best condition for deep oil frying of chips. Residual moisture and oil contents of fried chips from peeled potatoes (Moisture : 3.5 - 4.7%, Oil : 23.4 - 34.8%) and unpeeled potatoes (Moisture : 3.5 - 4.8%, Oil : 24.6 - 35.5%) did not differ significantly. Schall Oven test showed that loss of acceptability of fried chips during storage were primarily due to oxidative rancidity. Addition of 0.02% tertiary butyl hydroquinone to frying oil reduced the rate of changes in peroxide value and sensory scores during storage studies. Water activity of fried chips of 3.0% moisture (db) was 0.09 and Oswin model gave the best fit of sorption data.