Elaboração de batata chips desidratada

Abstract

Now a days, the conventional product in the potato chips market it`s the processing by frying, the purpose of this work was develop a potato chip dehydrated in a oven to provide a product more healthy differently of the another product of the same type, that are so consumed. The physical chemical results shown that the dehydrated potato chip presented more concentration of proteins and less concentration of total fat comparing to the conventional potato chip. The moisture content remained within the limits established for the dehydrated products. The index of acceptability obtained in a sensory analysis was 67,3%. Therefore, the dehydrated potato chip is a healthier product than the conventional potato chip and can have a good commercial repercussion.