Abstract
The objectives of the current endeavor were to develop a healthy halal product with greater consumer acceptance level. Chips prepared from stored potatoes (10±1°C and 70±5% relative humidity) at thirty days interval were coated with different concentrations of aloe vera gel before frying. Significant variations (p<0.05) were observed in the quality attributes as a result of gel concentrations and storage intervals. The coated chips were found high in moisture content with lower fat absorption and appreciable sensorial scores. While comparing the different concentrations of aloe vera, it revealed that 10 and 20% gel produced potato chips with acceptable color which can also be associated with low perceived acryl amide formation. Steady increase in oil uptake and moisture contents with reduction in sensory scores was observed along the extended storage intervals. The overall results revealed that 20% aloe vera gel proved to be the best coating for potato chips with moderate moisture contents, reduced oil uptake and appreciable<b> </b>sensorial scores.
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