Abstract:

Objective: To optimize the production of quick-frozen potato chips higher in resistant starch (RS) and
lower calorie. Methods: Potato cultivar Eshu-3 was selected to produce quick-frozen potato chips. Based on single
factor tests and orthogonal array design, the optimal process parameters for producing quick-frozen potato chips
were established by exploring their effect on RS content in quick-frozen potato chips. Results: Seven process
parameters were ranked in a descending order of their effects on RS content as follows: re-frying temperature ＞
frying temperature ＞ drying time ＞ frying time ＞ re-frying time ＞ drying temperature ＞ heating time. The
optimal process parameters was as follows: heating time of 5 min, drying temperature of 70 ℃, drying time of 40
min, frying temperature of 190 ℃, frying time of 90 s, re-frying temperature of 130 ℃, and re-frying time of 2.5
min. Under these conditions, the RS content in potato chips was 9.35%, which was higher than that (5.4%) obtained
with the traditional process.

Key words: potato, resistant starch, process parameters, optimization