Effects of Frying Oil Temperature on Quality and Yield of Potato Chips

Potato chips were prepared with ʹKufri Chandrarnukhiʹ variety using edible refined oil for frying. The experiments were conducted to observe variation in moisture content, oil content and yield at different temperature and duration of frying. Relationships between oil uptake and moisture loss were established and other processing parameters were optimised. The results indicated that frying at I70°C for 6 min. gave potato chips of most acceptable qualities, which had 1.1% moisture and 38.5% oil content.