Chemical and Physical Properties of Orange and Purple Sweet Potato Chips Undergoing Deep Frying and Air Frying

Chua, Jia Yi (2021) Chemical and Physical Properties of Orange and Purple Sweet Potato Chips Undergoing Deep Frying and Air Frying. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Deep frying is a popular frying technique that produces fried products with unique color, flavor and texture. Nowadays, this process is commonly used to produce sweet potato chips which are an excellent alternative to regular potato chips due to their nutritional properties and attractive color, but the high-fat content may increase the risk of health problems. Therefore, air frying can be an alternative frying process to produce sweet potato chips with similar organoleptic properties but low in fat content. The aim of this study is to compare the chemical and physical properties of orange and purple sweet potato chips undergoing deep frying and air frying. The orange and purple sweet potato chips were undergoing deep frying (0.5, 1.0 and 1.5 minutes) and air frying (2, 4 and 6 minutes) at 180°C. Chemical analysis was carried out to determine the fat content, bioactive compound content, antioxidant activity and lipid oxidation while physical analysis was used to investigate the appearance and color. The results show deep frying and air frying increased the bioactive compound content and antioxidant activity of orange and purple sweet potato chips with increasing time. Deep frying contributed to a higher bioactive compound content and antioxidant activity in sweet potato chips than air frying. However, air frying produced sweet potato chips which were lower in fat content with reduced lipid oxidation and preserved their physical properties despite requiring more processing time. Among the sweet potatoes evaluated, purple sweet potato chips showed a higher bioactive compound content and antioxidant activity, and a lower fat content with reduced lipid oxidation. Overall, under the same frying temperature, deep frying was beneficial for the increment of bioactive compound content and antioxidant activity while air frying was preferred for the low-fat content and reduced lipid oxidation.