International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Quality Parameters of Potato Chips from Different

Potato Cultivars: Effect of Prior Storage and Frying
Temperatures

Amritpal Kaur , Narpinder Singh & Rajarathnam Ezekiel

To cite this article: Amritpal Kaur , Narpinder Singh & Rajarathnam Ezekiel (2008)
Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage
and Frying Temperatures, International Journal of Food Properties, 11:4, 791-803, DOI:
10.1080/10942910701622664

To link to this article: https://doi.org/10.1080/10942910701622664

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International Journal of Food Properties, 11: 791–803, 2008
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print / 1532-2386 online
DOI: 10.1080/10942910701622664

QUALITY PARAMETERS OF POTATO CHIPS FROM

DIFFERENT POTATO CULTIVARS: EFFECT OF PRIOR
STORAGE AND FRYING TEMPERATURES

Amritpal Kaur1, Narpinder Singh1, and Rajarathnam Ezekiel2

1
Department of Food Science and Technology, Guru Nanak Dev University,
Amritsar, India
2
Central Potato Research Institute, Shimla, India

The present study evaluated the effect of blanching and frying temperatures (120, 150, and
180°C) on moisture retention, oil uptake and fracture force of chips prepared from potatoes
of five cultivars Kufri Chipsona-1, Kufri Chipsona-2, Kufri Chandharmukhi, Kufri Jyoti
and Kufri Lauvkar stored at different temperatures (4, 8, 12, 16, and 20°C) for 120 days.
Among cultivars K Jyoti chips showed the highest moisture content, fracture force and oil
uptake while K Chipsona-1 showed the least. Blanching treatment increased the moisture
retention and fracture force and decreased oil uptake in the chips. Chips fried at 120°C
showed lower fracture force and higher moisture retention and oil uptake, while reverse
was observed for those fried at 180°C. Chips prepared from potatoes stored at 4 and 8°C
showed higher moisture retention and higher oil uptake, while those from potatoes stored at
12, 16, and 20°C showed lower moisture content and lower oil uptake. Fracture force was
higher in chips prepared from potatoes stored at 4 and 8°C as compared to those stored at
16 and 20°C. There was a positive, linear relationship between oil uptake and fracture
force, which was not affected by blanching and frying temperature of potato chips.
Whereas, the relationship between oil uptake, moisture content and fracture force were
affected by blanching and frying temperature.

Keywords: Potato chips, Blanching, Oil uptake, Moisture retention, Fracture force, Storage
and frying temperatures.

INTRODUCTION
Potatoes (Solanum tuberosum) are grown in 80% of the countries in the world and
are consumed daily by millions of people from diverse cultural backgrounds. Potato chips
were invented in 1853, in the USA, and became popular throughout the world. In developing
countries such as India, they are the most popular potato product. Deep fat frying is a
widespread operation used in food processing industries to prepare tasty and crispy
foods—fried potato products are of its largest applications. Potato chips have a unique tex-
ture flavor combination, which makes them so desirable in market.[1,2] Quality of potato
chips depends upon variety, storage conditions prior to processing, slice thickness, nature

Received 9 February 2007; accepted 10 August 2007.

Address correspondence to Narpinder Singh, Department of Food Science and Technology, Guru Nanak
Dev University, Amritsar 143005, India. E-mail: narpinders@yahoo.com

791
792 KAUR, SINGH, AND EZEKIEL

of oil used, temperature and period of frying. Most important quality parameter of potato
chips is the amount of fat absorbed during frying and some pre-frying treatments were
shown to be effective in reducing oil-absorption. Lowering the moisture content before
frying using microwave, hot air and baking resulted in significant reduction in oil content
in different products.[3,4]
In recent years, several procedures have been proposed to reduce the amount of oil
uptake such as blanching or drying. The blanching step improves the color and texture
and could reduce the oil-uptake by gelatinization of surface starch.[5] Drying leads to
lower moisture content and also reduces oil absorption.[6] During frying process, the
physical, chemical and sensory characteristics of food are modified. Texture, color and
oil uptake are main characteristics or quality parameters of potato chips. Non-starch
polysaccharide (NPS), lignin and starch are main texture effecting constituents of the
potato.[7] In industry the most common frying temperatures for potato products is
180°C. Recent findings show that acrylamide (a possible carcinogen in humans)
formation in potato chips could be reduced significantly by decreasing the frying
temperatures.[8,9] Thus, medium (150°C) and low (120°C) frying temperatures were
used. A pretreatment i.e. blanching was also employed. In potato chip production,
blanching is performed when the reducing sugar level of raw potatoes is high and could
lead to undesirable dark color after frying.[7] Besides it has been recently reported that
decreasing the reducing sugar content by blanching not only improves the color but also
considerably diminish acrylamide formation in potato chips.[8,9] The objective of
present study was to determine the selected quality of potato chips prepared from differ-
ent cultivars, and the effect of prior storage and frying temperatures on different chip
quality parameters.

MATERIALS AND METHODS

Materials
Potato (Solanum tuberosum L.) tubers of cv. Kufri.Chipsona-1, Kufri.Chipsona-2,
Kufri. Chandharmukhi, Kufri Jyoti, and Kufri. Lauvkar stored for 120 days at five temper-
atures 4, 8, 12, 16, and 20°C (the RH was 90–95% at 4°C and 85–90% at 8, 12, 16, and
20°C) were procured from Central Potato Research Institute, Shimla. CIPC (Isopropyl
N-3-chlorophenyl carbamate) had been used to suppress sprout growth.

Preparation of Potato Slices

Potatoes with 40 mm diameter were washed, peeled, and cut into 2.5-mm slices,
using hand operated chip cutter. The potato slices were divided into two portions: the
first portion was rinsed in water and considered as control, and the second portion was
blanched by heating at 85°C for 3 min in hot water. The blanched and control slices
were spread on blotting paper to remove excess water from the surface of the slices prior
to frying.

Frying
Ten slices per sample of all potato cultivars were deep-fried at three temperatures
(120, 150, and 180°C) in cottonseed oil for 2 min using a deep fat fryer (Black & Decker 20).
 QUALITY PARAMETERS OF POTATO CHIPS 793

All the fried chips were drained on a wire screen for 5 min and cooled to room
temperature before analysis.

Moisture Content and Oil Uptake

Moisture content of chips was determined using halogen moisture analyzer (Mettler
Toledo, Greifensee, Switzerland). Oil content was measured by using Soxhlet extraction
using petroleum ether. The extraction was done for 16 h (AOAC).[10]

Texture Analysis
Texture measurements of chips were performed at room temperature by a puncture
test performed in Texture Analyzer TA. XTX2 (Stable Micro System, Surrey, England).
Force vs. distance were generated with the puncture test at different frying times on HDF
Chip-rig using spherical probe of Ps/5 diameter and cross head speed was 2 mm and
60 mm/min, respectively. The parameter (fracture force, FF) was obtained from the force
vs distance curves. FF was defined as the force at which the punch penetrates the outer
layer of the surface of the fried potato slices.

Statistical Analysis
The data reported are average of triplicate determinations. Analysis of variance were
calculated for various potato chips properties using Minitab Statistical Software (Minitab
Inc, State college, USA).

RESULTS AND DISCUSSION

Moisture Retention (%)
Effect of storage temperatures, blanching and frying temperatures on moisture
retention of fried chips prepared from different potato cultivars is shown in Table 1.
Among the cultivars studied, Kufri Jyoti chips showed higher moisture retention while those
from Kufri Chipsona-1 showed the least (p ≤ 0.05). Chips from Kufri Chandharmukhi,
Kufri Chipsona-2 and Kufri Lauvkar did not show significant difference in moisture
retention. Chips from potatoes stored at 4°C showed the higher moisture retention
followed by chips from potatoes stored at 8, 12, 16, and 20°C. Chips fried at different
temperatures (120, 150, and 180°C) showed significant difference in moisture retention
(p ≤ 0.05). Chips fried at 120°C showed higher moisture retention followed by 150°C
and least was observed for those fried at 180°C. Chips fried at 120°C showed moisture
retention between 4.57–6.09% against 4.12–5.55% for those fried at 180°C. Blanching
treatment also showed significant effect on moisture retention of chips. Blanching treat-
ment resulted into chips with higher moisture retention as compared to chips prepared
from unbalanced potatoes. Blanched chips fried at 120°C and 180°C showed moisture
retention between 4.7–6.3% and 4.15–5.63%, respectively. Kufri Chipsona-1 chips
showed the least moisture retention, while Kufri Jyoti showed the highest moisture
retention. Blanched chips fried at 150 °C did not differ significantly in moisture reten-
tion from those fried at 120 and 180°C. Blanching seems to alter the water holding
capacity of potato chips and could reduce oil uptake by gelatinization of surface
794 KAUR, SINGH, AND EZEKIEL

Table 1 Effect of storage and frying temperatures on moisture retention of potato chips from different potato cultivars.

Moisture after frying at temperatures (°C)

Storage
Cultivar temperature (°C) Treatment 120 150 180

K.Chipsona-1 4 Control 5.42ab 4.50a 4.37a

Blanched 5.60ab 4.74ab 4.54a
K. Chipsona-2 4 Control 5.66ab 5.26bc 5.00ab
Blanched 5.92bc 5.51bc 5.24bc
K.Chandharmukhi 4 Control 6.00bc 5.57bc 4.57ab
Blanched 6.18bc 5.60bc 4.84bc
K.Jyoti 4 Control 6.09bc 5.47bc 4.50ab
Blanched 6.28c 5.50bc 4.60ab
K.Lauvkar 4 Control 5.91bc 5.30bc 4.02a
Blanched 6.00bc 5.62b 4.30a
K.Chipsona-1 8 Control 5.15ab 5.02ab 4.99ab
Blanched 5.21ab 5.15ab 5.07ab
K. Chipsona-2 8 Control 5.57ab 5.43bc 5.09ab
Blanched 5.71bc 5.52bc 5.21bc
K.Chandharmukhi 8 Control 5.72bc 5.55bc 5.32bc
Blanched 5.86bc 5.58bc 5.42bc
K.Jyoti 8 Control 6.00bc 5.76c 5.55bc
Blanched 6.18bc 5.80c 5.63bc
K.Lauvkar 8 Control 5.55ab 5.23ab 5.11ab
Blanched 5.82bc 5.61bc 5.42bc
K.Chipsona-1 12 Control 5.04ab 4.89ab 4.81ab
Blanched 5.16b 5.10ab 5.04ab
K. Chipsona-2 12 Control 5.52b 5.33ab 4.98ab
Blanched 5.80bc 5.63bc 5.51bc
K.Chandharmukhi 12 Control 5.62b 5.45bc 5.30bc
Blanched 5.81bc 5.62bc 5.42bc
K.Jyoti 12 Control 5.89bc 5.72bc 5.55bc
Blanched 5.92bc 5.63bc 5.63bc
K.Lauvkar 12 Control 5.20a 5.06ab 4.89ab
Blanched 5.41ab 5.26ab 5.13ab
K.Chipsona-1 16 Control 4.99a 4.82ab 4.15a
Blanched 5.09a 5.00ab 4.56ab
K. Chipsona-2 16 Control 5.30ab 5.16bc 5.06ab
Blanched 5.52ab 5.31bc 5.16bc
K.Chandharmukhi 16 Control 5.42ab 5.36bc 5.28bc
Blanched 5.61ab 5.49bc 5.36bc
K.Jyoti 16 Control 5.69ab 5.49bc 5.20bc
Blanched 5.80ab 5.55bc 5.36bc
K.Lauvkar 16 Control 5.01a 4.96ab 4.72ab
Blanched 5.18ab 5.01ab 4.96ab
K.Chipsona-1 20 Control 4.57a 4.28a 4.12a
Blanched 4.71ab 4.56a 4.30a
K. Chipsona-2 20 Control 5.12ab 4.93ab 4.71ab
Blanched 5.33ab 5.16ab 5.01ab
K.Chandharmukhi 20 Control 5.21ab 5.01ab 4.86ab
Blanched 5.38ab 5.19ab 5.00ab
K.Jyoti 20 Control 5.31ab 5.18ab 5.02ab
Blanched 5.51ab 5.38bc 5.13ab
K.Lauvkar 20 Control 4.85ab 4.62a 4.43a
Blanched 4.98ab 4.71a 4.58a

Values in a column with same superscripts do not differ significantly (p ≤ 0.05).

 QUALITY PARAMETERS OF POTATO CHIPS 795

starch.[5] Similar effects on moisture content of blanching potato strips have been
observed.[11,12]

Oil-Uptake (%)
Effect of prior storage temperatures, blanching and frying temperatures on oil
uptake of fried chips prepared from different potato cultivars is shown in Table 2. Among
the cultivars studied, Kufri Jyoti chips showed higher oil uptake while Kufri Chipsona-1
showed the least. This could be attributed to differences in dry matter content. The dry
matter in Kufri Chipsona-1, Kufri Chipsona-2, Kufri Chandharmukhi, Kufri Jyoti, and
Kufri Lauvkar was 23.9, 23.1, 20.4, 18.9, and 21.5%, respectively. Kumar and Ezekiel [13]
also observed higher dry matter content in Kufri Chipsona-1 and lower dry matter content
in Kufri Jyoti. Kufri Jyoti with its lower dry matter content can be expected to show higher
oil uptake while Kufri Chipsona-1 with higher dry matter content showed lower oil
uptake. Oil uptake of potato chips is known to have a highly significant negative relation-
ship with dry matter content.[6,14] Chips from Kufri Chandharmukhi, Kufri Chipsona-2,
and Kufri Lauvkar did not differ significantly in oil uptake. Chips from potatoes stored at
different temperatures (4, 8, 12, 16, and 20°C) showed significant difference in oil uptake
(p ≤ 0.05). Chips from potatoes stored at 4°C showed the highest oil uptake followed by
those stored at 8, 12, and 16°C while those stored at 20°C showed the least oil uptake. The
lower oil uptake in chips prepared from potatoes stored at 20°C could be due to their
higher dry matter content. Tubers stored at higher temperatures have higher dry matter
content due to greater weight loss caused by evaporation and respiration.[15] Chips fried at
different temperatures (120, 150, and 180°C) differed significantly in oil uptake
(p ≤ 0.05). Chips fried at 120°C showed higher oil uptake compared to those fried at
150°C and 180°C. Oil uptake has been reported to decrease as the frying temperatures
increased from 120°C to 180°C.[16,17] Chips fried at 120°C showed oil uptake between
22.1–32.2%, while those fried at 180°C showed oil uptake between 19.1–27.6%. Chips
fried at 150°C did not differ significantly in oil uptake as compared to fried chips at 120
and 180°C. The higher the frying temperature, the lower the oil absorption by potato
chips.[18] Blanching treatment to potatoes showed significant effect on oil uptake of chips.
Oil uptake of chips has been reported to decrease with blanching treatment of chips prior
to frying. This decrease has been attributed to the gelatinization of the surface starch.[5]
Blanched chips fried at 120°C and 180°C showed oil uptake between 19.18–30.29% and
14.12–25.50%, respectively

Fracture Force
Among the cultivars studied, Kufri Jyoti chips showed the highest fracture force
while Kufri Chipsona-1 showed the least Table 3. Chips from Kufri Chandharmukhi,
Kufri Chipsona-2, and Kufri Lauvkar did not show any significant difference in frac-
ture force. Chips from potatoes stored at different temperatures (4, 8, 12, 16, and 20°C)
showed significant difference among them (p ≤ 0.05). Chips prepared from potatoes
stored at 4°C showed the highest fracture force followed by those stored at 8, 12, 16,
and 20°C. Chips fried at different frying temperatures showed significant difference in
fracture force. Chips fried at 120°C showed the lower fracture force, while those fried
at 180°C showed higher fracture force. Fracture force has been reported to be increased
with increase in frying temperatures and duration due to the progressive development
796 KAUR, SINGH, AND EZEKIEL

Table 2 Effect of storage and frying temperature on oil content of potato chips from different potato cultivars.

Oil content after frying at temperatures (°C)

Storage
Cultivar temperature (°C) Treatment 120 150 180

K.Chipsona-1 4 Control 30.13ab 28.61c 25.40bc

Blanched 28.60ab 25.12bc 22.10a
K. Chipsona-2 4 Control 30.14ab 28.12c 25.40ab
Blanched 28.82ab 28.14c 23.40ab
K.Chandharmukhi 4 Control 32.15bc 29.17c 25.90bc
Blanched 30.14ab 28.12c 25.40bc
K.Jyoti 4 Control 32.25bc 29.14c 27.6c
Blanched 30.29ab 28.60a 25.5ab
K.Lauvkar 4 Control 31.14ab 28.18c 25.10ab
Blanched 29.14ab 26.12bc 23.10ab
K.Chipsona-1 8 Control 27.13ab 25.61bc 22.40b
Blanched 24.60ab 21.20ab 20.10a
K. Chipsona-2 8 Control 28.16b 26.12bc 23.40ab
Blanched 25.12ab 22.14b 20.40a
K.Chandharmukhi 8 Control 32.15c 29.17c 25.90b
Blanched 28.40bc 26.21bc 23.40a
K.Jyoti 8 Control 32.25c 29.14c 25.30c
Blanched 28.29bc 26.60bc 23.50ab
K.Lauvkar 8 Control 29.14bc 26.18bc 23.10ab
Blanched 26.14ab 24.12ab 20.18a
K.Chipsona-1 12 Control 26.14ab 24.17ab 21.40b
Blanched 23.12a 21.21a 19.10a
K.Chipsona-2 12 Control 27.18b 25.14ab 22.12ab
Blanched 24.12ab 21.50a 19.12a
K.Chandharmukhi 12 Control 31.13c 28.12b 24.56b
Blanched 27.14b 25.10a 22.18a
K.Jyoti 12 Control 31.21c 28.14c 24.24ab
Blanched 27.16b 25.85ab 22.12a
K.Lauvkar 12 Control 28.12ab 25.12ab 22.41b
Blanched 25.21ab 23.14a 20.10ab
K.Chipsona-1 16 Control 24.24b 21.20a 19.14a
Blanched 20.46a 19.14a 18.12a
K.Chipsona-2 16 Control 24.14ab 21.14a 19.54a
Blanched 20.96bc 19.46a 18.56a
K.Chandharmukhi 16 Control 28.14ab 24.12ab 20.14a
Blanched 24.12ab 20.14a 19.46a
K.Jyoti 16 Control 29.14b 26.18b 22.14ab
Blanched 25.24a 23.14ab 19.12a
K.Lauvkar 16 Control 24.23ab 21.12ab 19.15a
Blanched 22.14a 20.12a 18.21a
K.Chipsona-1 20 Control 22.12a 20.18a 19.12b
Blanched 19.18a 17.12a 14.12a
K. Chipsona-2 20 Control 23.10a 21.24b 17.14b
Blanched 19.24a 17.56a 14.28a
K.Chandharmukhi 20 Control 26.14ab 23.14ab 20.51ab
Blanched 21.24a 19.16a 15.20a
K.Jyoti 20 Control 27.14ab 25.20ab 21.4ab
Blanched 22.18a 20.12a 18.1a
K.Lauvkar 20 Control 25.12ab 21.12a 19.15a
Blanched 20.18a 18.14a 17.14a

Values in a column with same superscripts do not differ significantly (p ≤ 0.05).

 QUALITY PARAMETERS OF POTATO CHIPS 797

Table 3 Effect of storage and frying temperature on textural properties of potato chips from different potato cultivars.

Fracture force (N) after frying at temperatures (°C)

Storage
Cultivar temperature (°C) Treatment 120 150 180

K.Chipsona-1 4 Control 4.51a 5.12ab 6.12bc

Blanched 5.12ab 6.24bc 7.51bc
K.Chipsona-2 4 Control 4.56ab 5.14ab 6.26bc
Blanched 5.14ab 6.12bc 7.58bc
K.Chandharmukhi 4 Control 5.84b 6.24bc 7.58bc
Blanched 6.12bc 7.12c 8.12c
K.Jyoti 4 Control 6.83c 7.12c 7.65bc
Blanched 7.12c 7.84c 8.12c
K.Lauvkar 4 Control 5.52ab 5.92bc 6.12b
Blanched 5.98b 6.02bc 6.94b
K.Chipsona-1 8 Control 4.55a 5.23b 6.00b
Blanched 5.20ab 6.02bc 7.54bc
K.Chipsona-2 8 Control 4.58a 5.18ab 6.29b
Blanched 5.19ab 6.20bc 7.60bc
K.Chandharmukhi 8 Control 5.70ab 6.20bc 7.12bc
Blanched 6.00bc 7.02c 8.03c
K.Jyoti 8 Control 6.50bc 6.89c 7.14bc
Blanched 7.23c 7.50c 8.16c
K.Lauvkar 8 Control 5.30ab 5.99bc 6.24ab
Blanched 5.94ab 6.21bc 6.62ab
K.Chipsona-1 12 Control 4.00a 5.12ab 5.28ab
Blanched 4.51a 4.75ab 5.02ab
K.Chipsona-2 12 Control 4.01a 4.95ab 5.29ab
Blanched 4.75a 5.04ab 6.26ab
K.Chandharmukhi 12 Control 4.65a 5.01ab 6.25ab
Blanched 5.01a 5.29ab 6.35ab
K.Jyoti 12 Control 5.50ab 5.75ab 6.02ab
Blanched 6.05b 6.45b 6.95ab
K.Lauvkar 12 Control 5.01a 5.28b 5.75ab
Blanched 5.59ab 5.95b 6.01ab
K.Chipsona-1 16 Control 3.95a 4.02a 4.25a
Blanched 4.56a 4.78ab 4.80a
K.Chipsona-2 16 Control 3.98a 4.08a 4.35a
Blanched 4.60a 4.68ab 4.95a
K.Chandharmukhi 16 Control 4.50a 4.65ab 4.75a
Blanched 4.95ab 5.01ab 5.20a
K.Jyoti 16 Control 4.32a 4.60ab 4.95a
Blanched 4.90ab 5.05ab 5.65ab
K.Lauvkar 16 Control 4.04a 4.28a 4.58a
Blanched 4.65a 4.95ab 5.00ab
K.Chipsona-1 20 Control 3.30a 3.45a 3.95a
Blanched 3.65a 3.95a 4.01a
K.Chipsona-2 20 Control 3.32a 3.55a 3.98a
Blanched 3.75a 4.00a 4.09a
K.Chandharmukhi 20 Control 3.65a 3.95a 3.98a
Blanched 3.95a 4.00a 4.29a
K.Jyoti 20 Control 3.95a 4.26a 4.52a
Blanched 4.28a 4.56a 4.68a
K.Lauvkar 20 Control 3.75a 4.01a 4.28a
Blanched 4.01a 4.26a 4.75a

Values in a column with same superscripts do not differ significantly (p ≤ 0.05).

798 KAUR, SINGH, AND EZEKIEL

and hardening of the crust of the chip.[19] Chips fried at 120 and 180°C showed fracture
force between 3.3–6.8 N and 3.9–7.6 N, respectively. Chips prepared after blanching
showed significantly higher fracture force as than those prepared without blanching
treatment. Blanching treatment to potatoes also showed significant effect on fracture
force of chips. On blanching, the degradation of the pectin chain in the potato tissue
takes place, according to β-eliminative mechanism.[20,21] Blanching of potatoes results
in change in texture as a result of loosening of the tissue structure.[22] Blanched chips
fried at 120°C showed fracture force between 3.65–7.23 N, while those fried at 180°C
showed fracture force between 4.01–8.16 N. Fracture force decreased at the beginning
of frying due to softening of the potato tissue because of the starch gelatinization and
lamella media solubilization.[7] Vickers [23] showed that the force required for rupture
force of potato chips decreased significantly with an increase in crispiness. By lower-
ing the frying temperature, the crispiness of potato chips has been reported to
increase.[24]

Relationship Between Moisture Content, Oil Uptake,

and Fracture Force
The relationship between oil-uptake and moisture content, oil-uptake and frac-
ture force and, moisture content and fracture force in unblanched (control) and
blanched potato chips fried at 120, 150, and 180°C are shown in Figs. 1–3. Potato chips
fried at 120°C (Fig. 1), showed a highly positive relationship between oil-uptake and
moisture content in unblanched potato chips (R2 = 0.82) and blanched chips
(R2= 0.74). A positive relationship between oil-uptake and fracture force (R2 = 0.75)
was observed in unblanched chips while in blanched potatoes non-significant relation-
ship was observed. A positive relationship between moisture content and fracture force
was observed as well (R2 = 0.71). Blanching has been shown to affect the moisture
content,[12] oil-uptake[5] and fracture force[22] of potato chips. In potato chips fried at
150°C (Fig. 2), the relationship between the above mentioned parameters for
unblanched potato chips was similar to that observed in potato chips fried at 120°C.
Blanching altered the relationship between oil-uptake and moisture content and frac-
ture force as indicated by drastic reduction in R2 values. However, the relationship
between oil-uptake and fracture force was not affected much. Unblanched potato chips
fried at 180°C (Fig. 3) showed a positive relationship between oil-uptake and fracture
force, and comparable to that at 120 and 150°C. But the relationship between oil-
uptake and moisture content was non-linear and poor in unblanched and blanched
potato chips.

CONCLUSION
Blanching treatment increased the moisture retention and fracture force and
decreased oil uptake in the chips. Chips fried at 120°C showed lower fracture force and
higher moisture retention and oil uptake, while reverse was observed for those fried at
180°C. Chips from potatoes stored at 4 and 8°C showed higher moisture retention, oil
uptake, and fracture force, while those from potatoes stored at 16 and 20°C showed
lower moisture content and lower oil uptake. Oil uptake and fracture force was observed
to be positively correlated, which was observed to be affected by blanching and frying
temperature.
 QUALITY PARAMETERS OF POTATO CHIPS 799

34
30.0
R2 = 0.82 R2 = 0.74
32
27.5

Oil uptake (%)

Oil uptake (%)

30

25.0
28

26 22.5

24
20.0

22

4.50 4.75 5.00 5.25 5.50 5.75 6.00 6.25 4.5 5.0 5.5 6.0 6.5
Moisture content (%) Moisture content (%)
(a) (b)

36
32
34 R2 = 0.74 R2 = 0.73
Oil uptake (%)

30
32
Oil uptake (%)
28
30
26
28
24
26
22
24
20
22
3 4 5 6 7 4 5 6 7
Fracture force (N) Fracture force (N)
(c) (d)

6.25

6.00
R2 = 0.71
Moisture content (%)

6.5
5.75
Moisture content (%)

R2 = 0.64
5.50 6.0

5.25
5.5
5.00
5.0
4.75

4.50 4.5
3 4 5 6 7 4 5 6 7
Fracture force (N) Fracture force (N)
(e) (f)

Figure 1 (a) Oil-uptake vs Moisture content of control and (b) blanched potato chips, (c) Oil-uptake vs Fracture
force of control and (d) blanched potato chips, (e) Moisture content vs Fracture force of control and (f) blanched
potato chips fried at 120°C.
800 KAUR, SINGH, AND EZEKIEL

30 30

R2 = 0.82 28 R2 = 0.38
28
26
Oil uptake (%)

Oil uptake (%)

26
24

24 22

20
22
18
20 16
4.2 4.5 4.8 5.1 5.4 5.7 4.50 4.75 5.00 5.25 5.50 5.75 6.00
Moisture content (%) Moisture content (%)
(g) (h)

32 30

30 R2 = 0.75 R2 = 0.81
Oil uptake (%)

28
oil uptake (%)

25
26

24
20
22

20
3 4 5 6 7 4 5 6 7 8
Fracture force (N) Fracture force (N)
(i) (j)

6.00 6.0
R2 = 0.71 R2 = 0.31
5.75
Moisture content (%)

Moisture content (%)

5.50 5.5

5.25

5.00 5.0

4.75

4.50 4.5
4 5 6 7 8 4 5 6 7 8
Fracture force (N) Fracture force (N)
(k) (l)

Figure 2 (g) Oil-uptake vs Moisture content of control and (h) blanched potato chips, (i) Oil-uptake vs Fracture
force of control and (j) blanched potato chips, (k) Moisture content vs Fracture force of control and (l) blanched
potato chips fried at 150°C.
 QUALITY PARAMETERS OF POTATO CHIPS 801

28
30
R2 = 0.28
26
28 R2 = 0.10

Oil uptake (%)

Oil uptake (%)

24
26
22 24

20 22

18 20

4.0 4.5 5.0 5.5 4.00 4.25 4.50 4.75 5.00 5.25 5.50
Moisture content (%) Moisture content (%)
(m) (n)

28
R2 = 0.87 30
R2 = 0.73
26
28
Oil upake (%)
Oil uptake (%)

24
26
22 24
20 22

18 20

16
4 5 6 7 8
4 5 6 7 8
Fracture force (N) Fracture force (N)
(o) (p)

5.6 5.6
R2 = 0.45 R2 = 0.67
5.4 5.4
Moisture content (%)
Moisture content (%)

5.2 5.2
5.0 5.0
4.8 4.8
4.6 4.6
4.4 4.4
4.2 4.2
4.0 4.0
4 5 6 7 8 4 5 6 7 8
Fracture force (N) Fracture force (N)
(q) (r)

Figure 3 (m) Oil-uptake vs Moisture content of control and (n) blanched potato chips, (o) Oil-uptake vs Fracture
force of control and (p) blanched potato chips, (q) Moisture content vs Fracture force of control and (r) blanched
potato chips fried at 180°C.
802 KAUR, SINGH, AND EZEKIEL

ACKNOWLEDGMENT
The financial support from the Department of Science and Technology, New Delhi is gratefully
acknowledged.

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