SUITABILITY OF CULTIVARS AND METHODS FOR THE PRODUCTION OF DEHYDRATED CHIPS

Abstract

Four methods were employed for the preparation of dehydrated chips from 10 Indian and 5 American potato cultivars. The method comprising of cutting the peeled potatoes into slices of 2 mm thickness followed by blanching in water containing 0.25% sodium metabisulphite at 98-100°C for 2-3 min and drying at 60°C was the best. Chips prepared by this method had lighter colour on frying, superior taste and texture, no after-cooking discoloration and contained minimum amounts of reducing sugars, sucrose, free amino acids, total phenols, ortho-dihyroxy phenols and tyrosine. Two Indian cultivars viz., Kufri Chipsona-1 and Kufri Chipsona-2 and three American cultivars viz., Atlantic, FL 1533 and FL 1625 were found to be suitable for the preparation of dehydrated chips. The average percent losses in reducing sugars, sucrose, free amino acids, total phenols, ortho-dihydroxy phenols, tyrosine, soluble protein and vitamin C were 50, 66, 63, 59, 62, 64, 43 and 44, respectively, during processing of potatoes into dehydrated chip.