Abstract
HIGHLIGHTS The slices of different thickness in experiment is 0.2mm, 0.3mm, 0.4mm and 0.5mm using electric and wooden slicer. The suitability of temperature for acceptance of chip colour is best at 170 C and 180 °C except at 190 °C. Reduction of oil absorption is maximum of slice thickness of 0.5mm. After processing, reducing sugars content is reduced by 77.9 % and 81.1 % at 180°C with 0.2mm thickness in variety Kufri Chipsona-1 and Kufri Chipsona-3. Processed chips retained more phenols than raw potato.
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