Chemical, pasting, functional and sensory properties of Sweet and Irish potato chips

摘要

Chemical, pasting, functional and sensory properties of sweet and irish potato chips were investigated. The potatoes (Sweet and Irish) used for this study were purchased from Mile III Market within Port Harcourt Metropolis, Nigeria. The potatoes werepretreated with 0.1% sodium metabisulphide solution for 15 minutes and oven dried at 50°C for 24 hours. Dried chips were milled into flour and analysed. Starch values (29.71-30.46 %), Dispensability (57.5-63.5 %), water absorption capacity (170.31-183.01 %), solubility (29.91-40.85%), and oil absorption capacity (101.1-230.4%), peak viscosity (117.98-120.10 RVU), final viscosity (146.10-155.05 RVU) and setback value (44.65-50.05 RVU) were significantly different (p < 0.05). Irish potato chip samples were highly rated in terms of all the attributes including overall acceptability.