1. Process for making potato chips/wafers
Next

2. 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

3. 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 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

4. Processing Requirements
Desirable characters
Higher dry matter content : 20% and above
Low reducing sugars : Less than 150 mg/100g f. wt
End
Previous
Next

5. Processing quality of some Indian potato varieties
Variety Shape/Size Dry matter Reducing sugars (%) (mg/100 g f. wt)
Kufri Chipsona-1 Oval/Large
Kufri Chipsona-2 Round/Large
Kufri Chipsona-3 Round/Large
Kufri Jyoti Oval/Large
Kufri Lauvkar Round/Large
Kufri Chandramukhi Ova/ Large
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

6. Method for making potato chips
Take potatoes
Peel the potatoes
Make slices ( mm)
Blanch it in hot water (60C)
Cool in cold water
Surface dry the slices
Frying (at 180C)
Chip line
End
Previous
Next

7. Peeling *Normally abrasive peelers are used
*Steam peelers are also used in large commercial units
End
Previous
Next

8. * Uniform thickness (1.5-2.0 mm)
Slicing
* Uniform thickness ( 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

9. * 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

10. Drying Removes excess moisture Less frying time.
Normally centrifugal driers are used
End
Previous
Next

11. (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