Quality evaluation of deep fried chips produced from lotus rhizome

Wipawee Yodkraisri, . and Rajeev Bhat, . Quality evaluation of deep fried chips produced from lotus rhizome. pp. 1423-1427. ISSN 2231-7546

The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180 190 and 200C for 15-20 sec) on the overall qualities (proximate composition texture and sensory) of lotus rhizome chips were determined. Prior to frying freshly procured rhizomes were sliced uniformly (thickness of 2.5 mm diameter 5.2mm) blanched in hot water (85C for 3.5 min) and dried in a hot air vacuum oven (60C 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200C. This reported work being a preliminary study further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips with improved taste and flavour keeping in mind the safety and quality issues.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/18%20I...

Abstract

The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180 190 and 200C for 15-20 sec) on the overall qualities (proximate composition texture and sensory) of lotus rhizome chips were determined. Prior to frying freshly procured rhizomes were sliced uniformly (thickness of 2.5 mm diameter 5.2mm) blanched in hot water (85C for 3.5 min) and dried in a hot air vacuum oven (60C 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200C. This reported work being a preliminary study further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips with improved taste and flavour keeping in mind the safety and quality issues.

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Item Type:	Article
AGROVOC Term:	Lotus
AGROVOC Term:	Rhizomes
AGROVOC Term:	Frying
AGROVOC Term:	Texture
AGROVOC Term:	Organoleptic quality
AGROVOC Term:	Flavour
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22224

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