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  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
Journal : HortFlora Research Spectrum
Volume : Volume 4, Issue 3: September 2015
Page (s) : 209-213
Date of Publication
Print :
Article Type : Full Length Original Article
Online : 17-Sep-2015
Quality Characteristics and Shelf Life Study of Ready-to-Fry Dehydrated Potato Snack Premix
Sukhpreet Kaur* and Poonam Aggarwal
*Corresponding Author's E-mail :


A technique for development of ready-to-fry dehydrated potato snack premix incorporating potato flour, rice flour and various spices was standardized. The prepared dehydrated potato snack premix was packed in LDPE bags and stored at room temperature for a period of 6 months to study the shelf-life and quality attributes of the prepared product. The physicochemical parameters including ash content, protein content, Free fatty acids and peroxide value of dehydrated premix remained unaffected during storage up to six months with the exception of moisture which increased significantly (p < 0.05) during storage. Slight but significant (p < 0.05) reductions in bioactive components including total phenolics and total antioxidant activity of dehydrated snack premix occurred during storage. The ready to eat fried potato snack prepared from dehydrated premix was found to be highly acceptable for up to 6 months of storage without any change in sensory quality.
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Cite this article as:
Kaur S. and Aggarwal P. (2015).Quality characteristics and shelf life study of ready-to-fry dehydrated potato snack premix. HortFlora Res. Spectrum, 4 (3):209-213
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