Process for making potato chips/wafers

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Process for making potato chips/wafers

Introduction

Potato chips production by the organized sector has increased Potato chips production by the organized sector has increased rapidly after the introduction of the liberalization policy of the rapidly after the introduction of the liberalization policy of the government of India during the last decade and presently about government of India during the last decade and presently about 6-7% of the total potato production is being utilized for 6-7% of the total potato production is being utilized for processing in the country. processing in the country.

Chip colour, crispiness and taste determine the quality of Chip colour, crispiness and taste determine the quality of potato chips. Light or light golden yellow colour is preferred potato chips. Light or light golden yellow colour is preferred while brown or black chips are considered undesirable. while brown or black chips are considered undesirable.

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Process for making potato chips/wafers

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For producing good quality chips, potatoes should meet certain For producing good quality chips, potatoes should meet certain quality requirements. quality requirements. They should be round to round-oval in shape with fleet eyes. They should be round to round-oval in shape with fleet eyes. The size preferred is 40-60 mm. The size preferred is 40-60 mm. Besides, the potatoes should possess a dry matter content of Besides, the potatoes should possess a dry matter content of more than 20% and a reducingmore than 20% and a reducing sugar level of less than 150 mg sugar level of less than 150 mg per 100g of tuber fresh weight. per 100g of tuber fresh weight.

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Processing RequirementsProcessing Requirements

Desirable characters

Higher dry matter content : 20% and above

Low reducing sugars : Less than 150 mg/100g f. wt

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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 45-100Kufri Chipsona-2 Round/Large 21-25 44-93Kufri Chipsona-3 Round/Large 22-24 30-50Kufri 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

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Method for making potato chipsMethod 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

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Peeling

*Normally abrasive peelers are used

*Steam peelers are also used in large commercial units

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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)

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Blanching

* Dip in hot water (60-80 C) for 2-3 minutes

* Blanching removes some reducing sugars

* Inactivates enzymes that cause discolouration

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Drying

Removes excess moisture

•Less frying time.

• Normally centrifugal driers are used

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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)

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