Vol. 6, Issue 5 (2018)
Influence of chemical pre-treatments on biochemical and sensory qualities of dried and fried sweet potato (Ipomoea batatas L.) chips
Author(s): Prathiksha and K Ramachandra Naik
Abstract: Drying method is commercially accepted and economic of the raw and intermediate sweet potato products to preserve by reducing the bulk weight. Pre-treatment is an essential step before processing of food materials. Many researchers have investigated the effect of different pre treatments on various fruits, vegetables and other foods for drying. In the present investigation, different pre-treatments were studied and different quality parameters of the dried and fried sweet potato chips were analyzed. The treatment T8 (blanched pieces soaked in 0.5% sodium metabisulphite) recorded low non-enzymatic browning (0.103) and high ash content (1.50%). The treatment was acceptable with sensory scores of 8.73 for texture, 7.87 for taste and 7.97 for overall acceptability in case if dried chips, and sensory scores of 7.33 for texture, 7.50 for mouth feel, 7.67 for taste and 8.00 for overall acceptability in case of fried chips and hence selected as best one for preparation of fried and dried chips from sweet potato.
Pages: 2611-2614 | 464 Views 102 Downloads
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How to cite this article:
Prathiksha, K Ramachandra Naik. Influence of chemical pre-treatments on biochemical and sensory qualities of dried and fried sweet potato (Ipomoea batatas L.) chips. Int J Chem Stud 2018;6(5):2611-2614.
