ABSTRACT

The research aims to determine the effect of time and temperature for frying sun-dried potato chips with different compositions of barbeque-flavoured seasoning over various sensory parameters and the oil absorption rate. Potato chips were fried in oils heated to 190, 200, and 210 ֯C in two batches of time t₁ and t₂; the fried chips then were seasoned with the barbeque flavour of 3 different formulations which is of varied combinations of sweet and spice levels. The measurements included oil absorption rate and sensory analysis.

The results of the study showed that the amount of oil absorbed was dependent on the time and temperature of frying of the potato chips, in which the least oil absorption rate was shown by the chips fried at 190 ֯C at time t₁. The analysis of sensory attributes indicated that the flavour, colour, texture, and taste of SS₃ formulation of the barbeque seasoning had a more appreciated and acceptable sensorial score.

Keywords: potato chips, time and temperature, sensory analysis, oil absorption, barbeque seasoning