Enhancing β-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent.
Conference Dates: 
Thu, 2013-04-25 - Fri, 2013-04-26

Authors: Abong’, G.O., Kabira, J.N. and Okoth, M.W. 

 

Abstract (Trends and opportunities in the production, processing and consumption of staple food crops in Kenya held on 25-26 April 2013 at Intercontinental hotel, Nairobi, Kenya.)

Potato crisps are popular snacks consumed worldwide. Manufacture of crisps in Kenya is dominated by small scale processors and there exist, depending on the market niche, a variety of flavors such as salted, tomato, chilli and cheese flavored . This study was designed to investigate the influence of carrot powder as a flavoring agent on β-carotene, ascorbic acid and sensory properties of potato crisps from three Kenyan potato varieties. Potato crisps from each variety were flavored by applying carrot powder at the rates of 0%, 2.5% and 5% of crisps weight. Total carotenoids varied in raw tubers from 115.38 to 190.67 µg/100g dry weight in Tigoni and Dutch Robjin, respectively. Total carotenoid content significantly (P<0.05) increased  on  addition of carrot powder to crisps reaching highest levels of 921.42, 1220.49 and 1269.01 µg/100g of dry weight, respectively. The levels of β-carotene were noticeably low in raw tubers and fried crisps, being undetected in Tigoni while it varied from Dutch Robjin (0.06, 0.21 µg/100g) to Cangi (0.11, 0.26 µg/100g). β-carotene and reduced ascorbic acid (RAA) significantly (P<0.05) increased with addition of carrot powder in all the varieties. Flavoring using carrot powder significantly (P<0.05) reduced sensory scores on flavor, color, oiliness and overall acceptability.  Crisps flavored at the rate of 0.25% were acceptable irrespective of the variety. On the other hand, all crisps flavored at 0.5% were unacceptable to panelists. Carrot powder can therefore be used as a flavoring agent to provide a natural source of vitamin A to consumers.

Key words: carrot powder, carotenoid, potato crisps, flavors, color.