Abstract
To investigate the physico-chemical characteristics of deep fried chayote chips snack foods and their impact on storage stability under different packaging materials, deep fried ready-to-eat chayote chips was prepared under optimised processing parameters at temperatures of 150–170 °C for 5–15 s using refined soybean oil. The results revealed that chayote chips fried for 15 s at 170 °C had the highest overall acceptability (7.09), the lowest hardness (50.29 N), and the best colour value. Chayote chips were deep fried and then stored in aluminium coated laminate (ACL) & low density polyethylene (LDPE) packaging material to estimate the shelf life stability (LDPE). The ACL packing material was found to be more successful in terms of reducing free fatty acids (0.68 percent), peroxidase value (3.76 meq/kg), and colour value "L," "a," and "b" retention. The shelf life of chayote chips packed in ACL packaging material was 120 days, with superior quality retention.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
