STUDIES ON THE PRODUCTION OF MICROWAVE BAKED POTATO CHIPS BY P.NAGA DEEPTHI YADAV B.Tech (Food Technology) THESIS SUBMITTED TO THE ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF TECHNOLOGY IN AGRICULTURAL ENGINEERING (PROCESSING AND FOOD ENGINEERING) CHAIRPERSON: Dr.L.EDUKONDALU DEPARTMENT OF AGRICULTURAL PROCESS AND FOOD ENGINEERING COLLEGE OF AGRICULTURAL ENGINEERING, BAPATLA – 522101 ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY 2014 CERTIFICATE Ms. PESALA NAGA DEEPTHI YADAV has satisfactorily prosecuted the course of research and that thesis entitled “STUDIES ON THE PRODUCTION OF MICROWAVE BAKED POTATO CHIPS” submitted is the result of original research work and is of sufficiently high standard to warrant its presentation to the examination. I also certify that neither the thesis nor its part thereof has been previously submitted by her for a degree of any university. Date: (Dr. L. EDUKONDALU) Chairperson Assistant Professor Dept. of AP & FE CAE, Bapatla CERTIFICATE This is to certify that the thesis entitled “STUDIES ON THE PRODUCTION OF MICROWAVE BAKED POTATO CHIPS” submitted in partial fulfillment of the requirements for the degree of “MASTER OF TECHNOLOGY IN AGRICULTURAL ENGINEERING” in the major field of “PROCESSING AND FOOD ENGINEERING” of the Acharya N.G. Ranga Agricultural University, Hyderabad is a record of the bonafide original research work carried out by Ms. P. NAGA DEEPTHI YADAV under our guidance and supervision. No part of the thesis has been submitted by the student for any degree or diploma. The published part and all the assistance received during the course of the investigations have been duly acknowledged by the author of the thesis. Thesis is approved by Student Advisory Committee CHAIRPERSON Dr. L. EDUKONDALU Assistant Professor Dept. of Agricultural Process & Food Engineering, CAE, Bapatla. MEMBER Dr. SIVALA KUMAR Professor & Head, Department of Agricultural Process & Food Engineering, CAE, Bapatla. MEMBER Dr. LAKSHMI.J Associate Dean, College of Home Science, Guntur. Date of final viva-voce: DECLARATION I, PESALA NAGA DEEPTHI YADAV, hereby declare that the thesis entitled “STUDIES ON THE PRODUCTION OF MICROWAVE BAKED POTATO CHIPS” submitted to the Acharya N.G. Ranga Agricultural University for the degree of MASTER OF TECHNOLOGY IN AGRICULTURAL ENGINEERING is the result of original research work done by me. I also declare that the thesis or any part has not been published earlier in any manner. Place : Bapatla (P.NAGA DEEPTHI YADAV) Date : I.D.NO. BEM-12-005 ACKNOWLEDGEMENT I think, it is a matter of pleasure to glance back and recall the path of traverse during the days of hard work and perseverance. It is still great at this juncture to recall all the faces and spirits in the form of teachers, friends, near and dear ones. I would consider this work nothing more than incomplete without attending to the task of acknowledging the overwhelming help I received during this endeavor. I sincerely extend my profound gratitude Dr. L. Edukondalu Assistant Professor, Department of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla and Chairman of my advisory committee for his unstinted alteration, critical supervision timely help during the course of investigation and also in the preparation of the thesis. I have immense pleasure and privilege to be associated with him during the course of my study. I acknowledge all his contributions most gratefully. I sincerely extend my profound gratitude to Dr. Sivala Kumar, Professor and University Head, Department of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla and member of my advisory committee for his unstinted attention, generous help, unfailing cooperation meticulous guidance to accomplish my study. I sincerely extend my profound gratitude to Dr. Lakshmi. J, Associate Dean, College of Home Science, Guntur and member of my advisory committee for her thoughtful suggestions, co-operation and support during the period of my study. I express my sincere thanks to Dr. Ch.V. Satyanarayana, Associate Dean, College of Agricultural Engineering, Bapatla for his support and help in completion of this project. I extend my heartfelt thanks to Er. N. Vinoda Assistant Professor, Er. K. Lavanya, Assistant Professor, Department of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla for providing lab facility as and when required for completion of this work.. I express my special thanks to Dr. G. Ravi Babu, Assistant Professor & Head, Department of Soil and Water Conservation, College of Agricultural Engineering, Bapatla for his suggestions and support during the period of our study. I extend my profound gratitude to Er. B. Hari Babu, Assistant Professor & Head, Department of Farm Machinery and Power for his support and help in completion of this project. I accord my sincere thanks to Dr. H.V. Hema Kumar, Assistant Professor & Head, Department of Agricultural Structures, College of Agricultural Engineering, Bapatla for his thoughtful suggestions and support during the period of our study. I was greatly beholden beyond words to express our warmest elated thanks to Er. R. Ganesh Babu, Assistant Professor, Er. I. Bhaskara Rao, Assistant Professor, Er. K.N. Rajkumar, Assistant Professor, College of Agricultural Engineering, Bapatla for their precious suggestions, support and help during the period of our study. Special thanks are also due to Smt. M. Venakata Suneela, Assistnat Professor for her timely suggestions in this work. I express my special thanks to Er. M. Madhava, Ph.D Scholar Department of Agricultural Process and Food Engineering, CAE, Bapatla and Er. S. Vishnu Vardhan, Ph. D Scholar, Post Harvesting Technology Centre, Bapatla and Er. KVS. Rami Reddy Ph. D Scholar, Department of FAMP for their suggestions and support during the period of my study. I express my profound gratitude to Er. D. Kalpana Ph.D Scholar of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla for her suggestions and support during the period of my study I express my heartful thanks to Dr. John Wesely Associate Dean, College of Food Science and Technology and Ms. B. Sunitha Teaching Assistant, Department of Food Chemistry in College of Food Science and Technology, Bapatla for providing lab facilities to analyze potato chips samples. I am highly thankful to all Processing and Workshop casual labours and non- teaching staff, College of Agricultural Engineering, Bapatla and Post Harvest Technology Centre, Agricultural college campus, Bapatla for their kind cooperation throughout the work. I am in dearth of words to express my unboundful gratitude and love my beloved parents Sri. Narsimha Rao and Smt. Venkata Lakshmi and my sisters Naga Keerthi and Durga Bhavani for their unbounding love and dedicated efforts to educate me to this level without whose encouragement brings out the best in every one of my endeavours. Finally I am thankful to Acharya N.G.Ranga Agricultural University for giving financial support in the form of stipend during the course of study. I am extremely thankful to Sri D. V. Satyanarayana, Jr. Library Assistant and Sri N. Gurunath computer operator, College of Agricultural Engineering, Bapatla for their necessary help as and when required. We are greatly thankful to lab attendant Afeez Meera Khan, Mallikarjun and Srinivas, JACT, Department of Agricultural Process and Food Engineering, College of Agricultural Engineering, Bapatla for timely help in carrying out the experiments. I am thankful to my colleagues and juniors for their constant and affectionate help throughout my project. Place: Bapatla Date: (P. NAGA DEEPTHI YADAV) LIST OF CONTENTS Chapter No Title Page No I INTRODUCTION 1-5 II REVIEW OF LITERATURE 6-20 III MATERIAL AND METHODS 21-35 IV RESULTS AND DISCUSSION 36-72 V SUMMARY AND CONCLUSIONS 73-74 LITERATURE CITED APPENDICES 75-88 LIST OF TABLES Table No. Title Page No. 3.1 Coded values and corresponding real values used in 26 experiment 4.1 Operational criteria for different operational variables 59 and responses 4.2 Sensory evaluation scores of baked potato chip 60 samples LIST OF FIGURES Figure Title Page No. No. 3.1 Process flow Chart for Preparation of baked Potato Chips 28 4.1 Effect of baking time on the quality parameters of baked 36 potato chips 4.2 Effect of baking time on carbohydrate content of baked 37 potato chips 4.3 Effect of baking time on hardness of baked potato chips 37 4.4 Effect of power level on the quality parameters of baked 38 potato chips 4.5 Effect of power level on the carbohydrate content of 38 baked potato chips 4.6 Effect of power level on the hardness of baked potato 39 chips 4.7 Effect of slice thickness on the quality parameters of 39 baked potato chips 4.8 Effect of slice thickness on the carbohydrate content of 40 baked potato chips 4.9 Effect of slice thickness on the hardness of baked potato 40 chips 4.10(a) Response surface plot of moisture content (%) of potato 42 chips as a function of thickness and microwave power level at constant baking time (8min) 4.10(b) Response surface plot of moisture content (%) of potato 42 chips as a function of thickness and baking time at constant microwave power level (600 watts) 4.10(c) Response surface plot of moisture content (%) of potato 43 chips as a function of microwave power level and baking time at constant thickness (1.5mm) 4.11(a) Response surface plot of ash content (%) of potato 44 chips as a function of microwave power level and thickness at constant baking time (8mim) 4.11(b) Response surface plot of ash content (%) of potato 45 chips as a function of baking time and thickness at constant power level (600 watts) 4.11(c) Response surface plot of ash content (%) of potato 45 chips as a function of baking time and power level at constant thickness (1.5 mm) 4.12(a) Response surface plot of hardness (%) of potato chips 47 as a function of thickness and power level at constant baking time (8mim) 4.12(b) Response surface plot of hardness (%) of potato chips 47 as a function of baking time and thickness at constant power level (600 watts) 4.12(c) Response surface plot of hardness (%) of potato chips 48 as a function of baking time and power level at constant thickness (1.5mm) 4.13(a) Response surface plot of fat content (%) of potato chips 49 as a function of thickness and power level at constant baking time (8 min) 4.13(b) Response surface plot of fat content (%) of potato chips 50 as a function of thickness and baking time at constant power level (600 Watts) 4.13(c) Response surface plot of fat content (%) of potato 50 chips as a function of power level and baking time at constant thickness (1.5 mm) 4.14(a) Response surface plot of protein content (%) of potato 52 chips as a function of power level and thickness at constant baking time (8min) 4.14(b) Response surface plot of protein content (%) of potato 52 chips as a function of baking time and thickness at constant power level (600watts)