|
AUTHOR(S): Teferi Damto, Geremew Chala
|
TITLE Effect of Blanching and Frying Time on the Sensory Quality of Fried Sweet Potato Chips |
 PDF |
ABSTRACT Sweet potatoes are a significant crop and are popular among consumers, particularly as chips. Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. The aim of this work was to determine the effect of blanching and frying time on sensory quality of fried sweet potato chips. Prior frying, sweet potato slices were blanched in order to inactivate enzymes and impart flavor. The blanching treatments were carried out at 65°C for 5 and 7 min and fried at 170°C for three different level of time (4, 5, and 6) minute. The mean of color and oil taste of the blanched, treated chips were in the range of 3.53-2.9and 3.97-2.9667, respectively. While, fried treated in the same parameters ranged between 3.8-.533, 92 and 3.5 and 3.667 respectively. The samples blanched at 5 minute and fried were gave darker chips compared to treated. Fried sweet potato chips blanched at 7 minute had the best sensory scores for all sensory quality attributes. So using this method is good for producing good quality chips. Therefore, treated with blanching and frying could be used to make a higher quality product that is more attractive to product developers and consumers. |
KEYWORDS sweet potato, frying, blanching, sensory quality, chips |
|
Cite this paper Teferi Damto, Geremew Chala. (2019) Effect of Blanching and Frying Time on the Sensory Quality of Fried Sweet Potato Chips. Food and Nutrition Science - An International Journal, 3, 1-17 |
|
