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VOL. 11, ISSUE 2 (2026)
Sensory evaluation of low-fat potato chips using a microwave
Authors
Dr. Shailza Anand, Mehak Verma, Kanak Thakur, Agrani Powari, Pranjal Patial, Apoorva Bhardwaj, Simran Guleria, Diksha Thakur, Divakshi Dogra, Nitika Katoch, Ananya Chandel, Dakshita Kaushik
Abstract
This study investigates the development of
low-fat potato chips using alternative processing techniques, with a focus on
microwave-assisted drying as a substitute for conventional deep-fat frying.
Traditional potato chips are characterized by high oil content, which
negatively impacts health and shelf stability. Therefore, an attempt was made
to produce potato chips with reduced fat content while maintaining desirable
sensory attributes. Fresh potato slices were pre-treated through washing and
controlled soaking to remove surface starch and regulate moisture. The samples
were then subjected to microwave processing at 180°C for 5-7 minutes under
controlled conditions. Sensory evaluation was conducted using a consumer panel
and a 9-point hedonic rating scale to assess attributes such as taste, texture,
and overall acceptability. The results indicated that microwave processing
significantly reduced drying time and eliminated the need for added oil,
leading to lower fat content compared to conventionally fried chips. Higher
microwave power levels improved crispness and reduced moisture more
effectively, though excessive power could slightly affect color uniformity.
Overall, the findings demonstrate that microwave processing is an efficient and
promising technique for producing healthier potato chips with reduced fat
content, acceptable sensory quality, and improved shelf life. This approach
offers potential applications in the snack food industry for developing
low-fat, consumer-acceptable products.
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Pages:305-308
How to cite this article:
Dr. Shailza Anand, Mehak Verma, Kanak Thakur, Agrani Powari, Pranjal Patial, Apoorva Bhardwaj, Simran Guleria, Diksha Thakur, Divakshi Dogra, Nitika Katoch, Ananya Chandel, Dakshita Kaushik "Sensory evaluation of low-fat potato chips using a microwave". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 305-308
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