Development Of Recombined Lotus Root Chips Green

Lotus root chips is a popular lotus product,due to it crispiness,tenderness and golden color the product is much appreciated among the consumers.But its production process is time consuming and complicated and costly as well as is not suitable for the modern life.In the study we used lotus processing by product as raw material to produce a value added product.We determined the quality of frying oil.We used the response surface method to optimize the processing technology as well as to ensure the quality of finished product by reducing oil content and levels of acrylamide.This study not only facilitates the processing of range of lotus root product,but also to meet the consumer's demands of healthy and nutritious end product.The main findings of this study are as follows:(1)By determining the hardness,elasticity,the L value,a^*value and sensory evaluation of lotus root chips;we compared the effects of different treatments of flour paste addition/dipping on the quality of end product.Confirmed the optimal addition form of frozen lotus root is wrapped with bread crumbs outside and diced appearance outside.With these conditions fried lotus root chips would have good taste,attractive color with better sensory evaluations scores.(2)The best formula confirmed through orthogonal test for different proportion of ingredients of fried lotus chip is as follow;lotus root content 76%,glutinous rice starch content 3%,corn starch content 8%,potato starch content 10%and salt content 2%.(3)Compared there kinds of edible oils i.e.soybean oil,corn oil and sunflower by determining proximate value,carbonyl value,absorbance and viscosity.Among three edible oils soybean oil was selected for the frying of lotus root chips because of it stability least harmful substances and production.(4)Upon determination of frying time and frying temperature,amount of CaCl₂and CMC-Na added,use of response surface method to reduce the oil content and acrylamide content,it was confirmed that the best processing parameters are as:frying time 247 sec,frying temperature 176 ^oC,amount of CaCl₂ and CMC-Na are 0.33%and 19.35%respectively.Under above mentioned conditions,oil content and acrylamise content were found 19.35%and 3.297 mg/kg respectively.