Development of Process Technology for Preparation of Ready-to-eat Puffed Potato Cubes

摘要: Potato chips are very popular snack food in India and the French fries also getting popularity big cities of country. But potato both contain high amount fat 36.8 to 38.1% respectively, which is harmful for human health. Therefore, need was realized develop putfed cubes that could be used as oil free food. The puffing parameters: temperature, time, cube size, moisture content were studied with respect volume expansion ratio non enzymatic browning puffed cubes. best conditions observed temperature 150°C, time 4 min., size 12 mm, 50% w.b. At these conditions, 1.6 optical density 0.2 observed. freshly much liked by panelists its acceptance at par fries. A machine developed process 5 kg per hour.