Author(s):

Sukhpreet Kaur and Poonam Aggarwal

Abstract:
The present study was carried out to develop maize potato tortilla chips by substituting maize chips with fresh potato mash and dehydrated potato flour. Three potato cultivars viz. ‘K.Chipsona-1’, ‘K. Chandramukhi (Processing cultivars) and ‘K. Pukhraj’ (table cultivar) were evaluated to find out their suitability for preparation of maize potato tortilla chips. The developed product was analyzed for physico chemical, bioactive and sensory properties. Moisture and ash content of the prepared product ranged 2.20 – 2.85% and 3.10 – 3.34%, respectively. Protein content was significantly (p<0.05) higher in control (without potato) chips compared to potato-supplemented chips. Oil uptake significantly decreased on supplementation with potato. A significant increase in the total phenolic content and total antioxidant activity of potato supplementated chips was found. Within the potato cultivars, tortilla chips prepared form ‘K.Pukhraj’ showed the highest total phenolic content and total antioxidant activity. Significant (p<0.05) difference in bioactive composition was observed in tortilla chips prepared from potato mash and potato flour. Also storage of maize potato tortilla chips for 3 months resulted in significant changes in total phenolic content and total antioxidant activity. Rancidity parameters in terms of free fatty acids and peroxide value showed slight but significant (P<0.05) increase with the progression of storage period. Results on the sensory quality evaluation revealed that tortilla chips prepared from all the three cultivars were highly acceptable for up to 3 months of storage. Also, no significant difference was observed in acceptability of the product prepared from fresh potato mash and potato flour, which indicates that these chips can be successfully prepared from both fresh as well as dehydrated potato.

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