Effect of Pre Drying and Guar Gum Coating on Physico- chemical, Nutritional, Sensory Quality and Storage Stability of Potato Chips

Abstract

The aim of this study was to evaluate the combined effects of pre-drying and guar gum coating on the physicochemical, nutritional, storage stability, and sensory qualities of potato chips. Fresh potatoes were washed, peeled, and sliced into 1.5 mm thick slices, pre-dried for 30, 60, or 90 minutes at 60⁰C at RH approx. 30%, and coated with guar gum at concentrations of 0.25%, 0.5%, 0.75%, and 1%. The coated slices were fried in RBD Palm Olein at 180±5⁰c for 3 minutes, drained, cooled, and packaged in polypropylene (PP) material for storage. Proximate analysis of raw potatoes was conducted to establish a nutritional baseline. Sensory evaluation of the chips was carried out using a 9-point hedonic scale, and data were analyzed using two-way ANOVA to determine the effects of pre-drying and coating levels. The results showed that pre-drying and guar gum coating significantly improved the nutritional profile and reduced oil uptake. The best-performing sample (60 minutes predrying with 0.75% guar gum coating) achieved a 44.34% reduction in fat content compared to the control. This sample exhibited enhanced sensory qualities, including superior appearance, texture, taste, and overall acceptability. Proximate analysis revealed higher carbohydrate (61.50%) and fiber (3.81%) content in the sample C. Shelf-life evaluation over 40 days showed gradual increases in moisture content (from 2.801% to 3.610%), peroxide value (from 1.191 meq O₂/kg to 2.379 meq O₂/kg), and acid value (from 0.262 mg KOH/g to 0.428 mg KOH/g). Despite these changes, all parameters remained within safe limits for consumption. These findings confirm that pre-drying and guar gum coating are effective strategies for producing healthier potato chips with improved sensory, nutritional, and storage qualities, offering a healthier and more appealing snack option.