Effect of Processing Conditions on the Quality of Fried Sweet Potato Chips

Abstract

This study investigated the effect of processing conditions on the quality of fried sweet potato chips. A Box Behnken Design was used to determine the effect of blanching temperature, blanching time and frying time on fried sweet potato chips in 17 runs. The moisture and oil content were used as indices of product quality. Increase in blanching temperature and frying time, decrease the moisture content of the fried sweet potato chips, while increase in blanching temperature and frying time, increases the oil content of the fried sweet potato chips. The processing condition for fried sweet potato chips were blanching temperature of 70⁰C, blanching time of 5mins and frying time of 6mins.