Effect of intermittent frying and frying medium on the quality of potato chips

Potato chips deep fried in refined soya bean oil were compared with those fried in refined groundnut oil and hydrogenated vegetable oil (Dalda) during intermittent frying. The fried product was evaluated for chemical and sensory changes during intermittent frying. The potato chips fried in hydrogenated oil had the lowest value for breaking strength and a greater amount of fat absorption when compared to refined soya bean and groundnut oils. Overall acceptance of the potato chips varied (P < 0.05) with reference to intermittent frying only in refined groundnut and soya bean oils but not in hydrogenated vegetable oil (Dalda).