Development of Ready-to-Fry Frozen Potato Snack and Its Quality Evaluation During Storage

A simple technique for the preparation of ready-to-eat frozen potato snack was developed which do not require any costly machinery. Snacks were prepared using standardized formulation with 100 g mashed potato and 30g boiled mashed peas. The prepared snacks were par-fried, packed in LDPE and stored under frozen (-20?2oC) storage for three months to study the shelf life and quality attributes of the product. All the nutritional parameters remained unaffected during storage up to three months within the cultivars studied. Snacks pre pared from ‘K. Pukhraj’ showed the highest total antioxidant activity. Snacks pre pared from ‘K.Chipsona-1’ had lower oil up take than from ‘K.Pukhraj’. Rancidity parameters in terms of free fatty acids and peroxide value remained unaffected during the entire frozen storage period. The developed product from all the three cultivars was found to be highly acceptable for up to 3 months of storage without any change in sensory quality.