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
rapidly after the introduction of the liberalization policy of the
government of India during the last decade and presently about
6-7% of the total potato production is being utilized for
processing in the country.
Chip colour, crispiness and taste determine the quality of
potato chips. Light or light golden yellow colour is preferred
while brown or black chips are considered undesirable.

Cont.
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Process for making potato

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

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Processing 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
sugars

Shape/Size

Kufri Chipsona-1
Kufri Chipsona-2
Kufri Chipsona-3
Kufri
Jyoti

Oval/Large
21-24
Round/Large 21-25
Round/Large 22-24
Oval/Large
18-21

Kufri

Lauvkar

Kufri Chandramukhi

Dry
(%)

Round/Large
Ova/ Large

matter
Reducing
(mg/100 g f. wt)

18-20

18-20

45-100
44-93
30-50
106-275
200-250
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 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
Chip line

Frying (at 180C)

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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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