Effect of Pre Treatments on Physical and Organoleptic Qualities of Potato Chips

An investigation on “Effect of pre treatments on physical and organoleptic qualities of potato chips” was carried out in the Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka during 20142015. The result showed that, the lowest dehydration ratio (6.12), minimum moisture content (9.90%) and least OD value for non enzymatic browning (0.11) were observed in slices pre-treated with 1 percent maleic acid (T₅). The maximum rehydration ratio (3.23) was found in slices pre-treated with wine (12% alcohol). However the recovery was found higher in control. But the result showed non significant. The merit of any product depends upon the consumer acceptability. The acceptability of products depends on the consumer preference. Human element plays an important role in the evaluation of organoleptic characters of a product. Hence, organoleptic evaluation is an important tool to know the consumer acceptability. With this context, organoleptic evaluations of potato chips were done. The highest scores for colour and appearance (3.86), crispness (3.32), taste (3.13) and overall acceptability (3.41 out of 5.00) were recorded in the slices pre-treated with 5 per cent acetic acid vinegar (T₆) followed by slices pre-treated with butter milk (3.46, 2.82, 2.84 and 3.26) respectively. The colour value ((L*, a*, b*, c*, h*) fresh potato (79.10. 1.32, 6.93, 7.06 and 79.12) is compare with dehydrated potato slices (79.04, 0.81, 7.33, 7.38 and 83.94). The loss of colour value of dehydrated potato slices due to non enzymatic browning and ascorbic acid oxidation.