Effect Of Frying Time And Temperature On The Oil Effect Of Frying Time And Temperature On The Oil Effect Of Frying Time And Temperature On The Oil Effect Of Frying Time And Temperature On The Oil Uptake Characterstics Of Pre Uptake Characterstics Of Pre Uptake Characterstics Of Pre Uptake Characterstics Of Pre--- -Treated Potato Treated Potato Treated Potato Treated Potato (Solanum Tuberosum) Chips Chips

The study was conducted with objective to find the combine effect of frying time and temperature with combination of pretreatment (blanching temperature) on the oil uptake characteristics of potato chips. The study was conducted using three levels of frying time (30, 60 and 90 seconds) and three levels of frying temperature (170, 180 and 190 0 c) in combination with three blanching temperature (70, 80 and 90 0 c). And unblanched samples were used as control samples and all samples either blanched or unblanched were dried for 30 minutes at 70 0 c. Oil uptake was lowest 20.60 % for the sample fried at 190 0 c for 90 seconds and blanched at 90 0 c and highest 46.40 % for unblanched sample fried at 170 0 c for 30 seconds.