Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars

Diganta Kalita and Sastry S Jayanty*

San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, USA.

Corresponding Author Email: sastry.jayanty@colostate.edu

Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for their high content of vitamin C (min, 6.54 - max, 29.79 mg/100g), K (min, 1.10 - max, 1.65 %), and dietary fibers (2.14 to 3.71 %). The average levels of acrylamide were 902.02 µg/kg with a range 866.96 - 948.7 in continuous frying chips and 873.369 µg/kg in kettle cooked chips with the range 840.06 - 932.76. Kettle cooked potato chips retained a higher amount of nutrients and lower level of fats.

Acrylamide; Continuous process; Kettle cooked; Nutritional Composition; Potato Chips

[ HTML Full Text]