OIL CONTENT OF POTATO CHIPS: RELATIONSHIP WITH DRY MATTER AND STARCH CONTENTS, AND RANCIDITY DURING STORAGE AT ROOM TEMPERATURE

Abstract

Dry matter content of tubers of thirty three potato genotypes varied from 16.3 to 26.2%, and oil content in fried chips varied from 23.1% to 41%. The oil content showed a highly significant negative relationship with tuber dry matter content (r = - 0.87**) and starch content (r = - 0.86**), and no relationship with amylose content (r = - 0.24) and swelling volume of starch. When potato chips were packed at ambient ± oxygen concentration in transparent polythene bags and stored in diffused light< or dark at room temperature (12.2 – 30.5°C), acid value increased up to 30 days of storage (DOS) and then decreased up to 120 DOS. Peroxide value increased during storage and the increase was much higher when stored in light. The mean peroxide value after 30 DOS was 4.5 m eq/kg in light and 0.7 m eq/kg in dark, and it increased to 40.3 and 3.3 m eq/kg, respectively, after 120 DOS. Use of proper packaging material will help increase the shelf life of locally made potato chips.