M. Shahedi, Sh. Dokhani, Gh. Kabir, N. Zamindar,
Volume 10, Issue 1 (4-2006)
Abstract
For production of fabricated potato chips, two potato- cultivars namely, Agria and Marfona, were obtained from Daran region of Isfahan Province and stored in cool storage at a proper and constant conditions ( T = 9°C and RH=85% ) . Specific gravity, dry matter and reducing sugars were determined at the time. Potato granule was prepared from both the cultivars by the Add-back procedure. To prepare a sheetable dough, potato granule, corn flour, emulsifier, shortening, water, starch, salt and wheat flour were used. After formulation of a non- adhesive dough, it was sheeted to thickness of mm and formed into slices of 3 cm diameter. These slices were processed by baking, vacuum drying, deep frying and combination of pre-drying and deep frying methods. To select the sample with the best texture a multiple comparison taste panel was held .The best method was baking at 125 for 30 minutes. To improve flavor and acceptability of selected chips, different seasonings (garlic powder, pepper, thyme, lactic acid, onion powder, salt, sugar) were used in chips formula and were compared by multiple comparison and triangle tests. Panelists selected treatments containing salt, pepper and garlic powder as the best formulatins.
