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Blenkinsop RW, Copp LJ, Yada RY, Marangoni, AG. Changes in compositional parameters of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. Journal of Agricultural Food Chemistry, 2002; 50: 4545-4553.

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Article

Quality of Potato Chips as Influenced by Aloe Vera Coating

1Department of Agriculture Sciences, University of Haripur, Haripur Pakistan;

2Department of Food Technology, PMAS, Arid Agriculture University, Rawalpindi, Pakistan;

3Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 3, 157-161
DOI: 10.12691/jfnr-3-3-5
Copyright © 2015 Science and Education Publishing

Cite this paper:
Kashif Sarfraz Abbasi, Tariq Masud, Sartaj Ali, Talat Mahmood, Azhar Hussain, Muhammad Liaquat, Muhammad Jahangir. Quality of Potato Chips as Influenced by Aloe Vera Coating. Journal of Food and Nutrition Research. 2015; 3(3):157-161. doi: 10.12691/jfnr-3-3-5.

Correspondence to: Sartaj  Ali, Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan. Email: sartaj_kiu@yahoo.com

Abstract

The objectives of the current endeavor were to develop a healthy halal product with greater consumer acceptance level. Chips prepared from stored potatoes (10±1°C and 70±5% relative humidity) at thirty days interval were coated with different concentrations of aloe vera gel before frying. Significant variations (p<0.05) were observed in the quality attributes as a result of gel concentrations and storage intervals. The coated chips were found high in moisture content with lower fat absorption and appreciable sensorial scores. While comparing the different concentrations of aloe vera, it revealed that 10 and 20% gel produced potato chips with acceptable color which can also be associated with low perceived acryl amide formation. Steady increase in oil uptake and moisture contents with reduction in sensory scores was observed along the extended storage intervals. The overall results revealed that 20% aloe vera gel proved to be the best coating for potato chips with moderate moisture contents, reduced oil uptake and appreciable sensorial scores.

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