Potato Chips Are Finely Sliced Potatoes That Have Been Deep-Fried Or Baked Till Crunchy
Deep-fat fried potato chips contain an oil concentration of 35 to 45 g/100 g (wet basis) and have a distinct texture and flavour. Drying potatoes before frying with MW, hot air treatment, and baking can significantly reduce oil content in the sample.
The approach used had a substantial influence on the moisture and oil contents, colour characteristics, and structure of Potato Chips; a considerable drop in chip oil and moisture content was recorded. In potato chip manufacturing, blanching before frying increased texture and colour and, in certain circumstances, reduced oil uptake via gelatinization of the starch present on the surface of samples.
After 20 minutes of vacuum frying, the oil content of potato slices untreated by vacuum MW exceeded 0.30 kg/kg (dry basis), and the rate of fat absorption rose steadily after 25 minutes. At the same vacuum frying period (20 minutes), the oil content of potato chips pre-dried by vacuum MW treatment for 5, 10, and 15 minutes was 0.25, 0.22, and 0.17 kg/kg (dry basis), respectively. Furthermore, vacuum frying is an alternative for fried potatoes with less oil and the necessary texture and flavour qualities.
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