Study on Chemical and Organoleptic Properties of Valueadded Potato Chips

Abstract

This study was aim “Chemical and Organoleptic Properties of Value-Added Potato Chips.” The ingredients for the final product were gathered from local and online markets, cleaned, chopped into bits, sun dried, and ground then mash the potato, add flour, salt. Make doe perfectly and boils as a roll and cut them into perfect shape. After sun dry frying into boiled vegetable oil. After that add the seasoning which is made with carrot and spinach granular powder, red chili, testing salt, salt, hot spices. Each stage is completed in a safe and sanitary manner. The temperature of the drying process is kept low enough so that the nutritious content of the food is preserved. In this study, it was discovered that s2 (with seasoning) had a higher protein content (16.29%) than s1(without seasoning) (15.167%). Also, s2 (with seasoning) has higher ash content (1.6%) than s1 (without seasoning) that is 1.16%. No microbial growth was seen in both s1 (without seasoning) and s2 (with seasoning). s1 (without seasoning) and s2 (with seasoning) were the two samples. The s1 has no vitamin A content but s2 contain Vitamin A (1372.25µg per 100 gm.). The sensory evaluation of s1 vs. s2 potato chips was performed by 80 panelists of various sensory parameters such as appearance, flavor, taste, texture, and overall acceptability. s2 (with seasoning) performed well in the quality parameter test, and the panelists agreed that it was the best in all sensory attributes. The study also revealed that among the panelists, s2 (with seasoning) was more acceptable than s1 (without seasoning).