Effects of Different Pretreatments on Physico-chemical Properties of Potato Chips Fried in Different Oils
Awadhesh Kumar Yadav, Suresh Chandra, Tarun Kumar, Deepika Chandra, Puja, Deepali Mudgal, Vijai Kumar & Pawan Kumar · Current Journal of Applied Science and Technology · 2023
The objective of this study was to develop potato chips applying deep frying technique. The potato chips were deep-fried at 180ºC for 13-72 sec. Physicochemical properties of the prepared chips, such as moisture content, ash content, pH, acidity, color (L*, a*, b*), and whitening...
Open access
Research Article
10.9734/cjast/2023/v42i274191