Improving the Performance of Potato Chips Using Turmeric Alshehry Garsa Ali* Asst. Prof. Dr. Food Science and Nutrition Department, College Science, Taif University, Saudi Arabia *Corresponding author: Garsa Ali Alshehry, Food Science and Nutrition Department, College Science, Taif University, Saudi Arabia, E-mail: garsa_2006@hotmail.com
Online published on 31 March, 2020. Abstract The current study was achieved to investigate the soaking potato chips indifferent concentrates of turmeric at 4, 8, 12 and 16% levels, and it was separately soaked at 60°C for 6.0 hours and then drying at 50°C for 30 minutes and then baking in a few amounts of sunflower oil. Antioxidant content and activity were determined in turmeric extract; meanwhile, sensory evaluation, color, physic-chemical properties, and texture analysis profile were determined in potato chips. The results showed that turmeric had contained rich amounts from antioxidants and the highest activity in scavenging free radicals. Moreover, from the potato chips, the results observed that the better color, better crispness and overall acceptability in potato chips soaking in turmeric. The physico-chemical properties found that potato chips drying after soaking caused better moisture loss and it had contained less oil content in all soaked samples. Furthermore, the results from the texture profile analysis confirmed the result obviously the characteristics of potato chips. From the obvious results, it could be recommended that the baking process of potato chips was soaking in different concentrations of turmeric is acceptability and also it is considered as a healthy alternative to frying could be due to its possibility to supply sensory properties of high quality with the presence of less oil. Top Keywords Turmeric, soaking, antioxidant, sensory properties, texture profile analysis. Top |