Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips

• Published in: Applied biological chemistry 2015, 58(5), , pp.735-740
• Main Authors: Haechang, Yi, Hwang, Keum Taek, Choi Heedon, Lim Hak-Tae
• Format: Article
• Language: English
• Subjects: Acrylamide; Browning; Color; Cooking; Fats; Frying; Low fat; Moisture content; Oils & fats; Organoleptic properties; Potatoes; Sensory properties; Snack foods; Water content; 농학
• ISSN: 2468-0834; 2468-0842
• DOI: 10.1007/s13765-015-0101-3

This study was carried out to examine the effects of deep-fat frying and microwaving on various physicochemical parameters and sensory characteristics of potato chips. The moisture content of deep-fat fried potato chips was found to decrease faster than that of microwaved chips during the cooking process. The fat content of the deep-fat fried potato chips increased with increasing frying time, while that of microwaved chips changed little. Microwaving was found to increase the hardness and lower the acrylamide content of the chips. Microwaving also resulted in chips with a lower browning index and a lighter color than deep-fat fried chips. Although deep-fat fried chips were found to be superior in terms of appearance, color, and overall acceptability, no significant differences were determined in the taste and crispiness between deep-fat fried and microwaved potato chips. Our findings indicate that microwaving as a cooking method has the potential to yield potato chips with low acrylamide levels, low fat content, and a desirable texture. Microwaving can therefore be considered a suitable method of preparing potato chips for modern people who consume excessive fats and oils and are interested in healthier and high-quality products.