Process for making potato chips/wafers Next
Process for making potato chips/wafers Introduction Potato chips production by the organized sector has increased rapidly after the introduction of the liberalization policy of the government of India during the last decade and presently about 6-7% of the total potato production is being utilized for processing in the country. Chip colour, crispiness and taste determine the quality of potato chips. Light or light golden yellow colour is preferred while brown or black chips are considered undesirable. Cont…. End Previous Next
Process for making potato chips/wafers Cont…. For producing good quality chips, potatoes should meet certain quality requirements. They should be round to round-oval in shape with fleet eyes. The size preferred is 40-60 mm. Besides, the potatoes should possess a dry matter content of more than 20% and a reducing sugar level of less than 150 mg per 100g of tuber fresh weight. End Previous Next
Processing Requirements Desirable characters Higher dry matter content : 20% and above Low reducing sugars : Less than 150 mg/100g f. wt End Previous Next
Processing quality of some Indian potato varieties Variety Shape/Size Dry matter Reducing sugars (%) (mg/100 g f. wt) Kufri Chipsona-1 Oval/Large 21-24 45-100 Kufri Chipsona-2 Round/Large 21-25 44-93 Kufri Chipsona-3 Round/Large 22-24 30-50 Kufri Jyoti Oval/Large 18-21 106-275 Kufri Lauvkar Round/Large 18-20 200-250 Kufri Chandramukhi Ova/ Large 18-20 250-234 Besides, two more varieties viz., Kufri Surya and Kufri Himsona have been released for processing purposes and are soon expected to cover large cultivation area in the country End Previous Next
Method for making potato chips Take potatoes Peel the potatoes Make slices (1.5-1.8mm) Blanch it in hot water (60C) Cool in cold water Surface dry the slices Frying (at 180C) Chip line End Previous Next
Peeling *Normally abrasive peelers are used *Steam peelers are also used in large commercial units End Previous Next
* Uniform thickness (1.5-2.0 mm) Slicing * Uniform thickness (1.5-2.0 mm) * Smooth surface (rough surface absorbs more oil) * Wash in water (starch removal avoids sticking of slices) (Washing removes sugars from surface) * Keep the slices immensed in water (to prevent discolouration) End Previous Next
* Dip in hot water (60-80 C) for 2-3 minutes Blanching * Dip in hot water (60-80 C) for 2-3 minutes * Blanching removes some reducing sugars * Inactivates enzymes that cause discolouration End Previous Next
Drying Removes excess moisture Less frying time. Normally centrifugal driers are used End Previous Next
(Slices introduced at 185 C - leave the frier at 176 C) Frying * Frying: At 180 C until bubbling stops * Slices are fried immediately after drying (delay causes browning) * Batch frying is common (Oil temperature decreases during frying) * Continuous fries (Slices introduced at 185 C - leave the frier at 176 C) End Previous