Author(s):

Tapti Taran Mahilang, Soumitra Tiwari and Beena Sharma

Abstract: Fresh Aerial yam was purchased from local market of Bilaspur, Chhattisgarh. After the tubers were washed, peeled, sliced they were subjected to two processing methods i.e. Un-blanched Air-frying (UBAF) and Blanching with Air-frying (BAF). Functional and physicochemical properties for Un-blanched Air-fried (UBAF) and Blanched Air-fried (BAF) chips were determined. The chips were grinded, powdered and sieved through 2mm sieve. The Water Absorption Capacity (WAC-235.00%), Water Solubility Index (WSI-20.25%),), Oil Absorption Capacity (OAC-46.00%),) and Foam Capacity (FC-25.67%),) was observed higher for flour of BAF chips in comparison to the flour of UBAF chips (WAC-167.00%, WSI-18.20%, OAC-44.00%, FC-21.16%). While low Bulk Density (BD) was observed for BAF chips (0.74%) in comparison to the UBAF (0.76%). The values of Carbohydrate, fat, moisture and ash were higher in UBAF chips (78.70%, 1.24%, 50.62%, and 2.10%) in comparison to the BAF (77.50%, 1.41%, 1.80% and 48.78%). On the other hand the values of protein and fibre were observed fairly higher in BAF chips (4.74, 8.54%) than in UBAF chips (4.19, 7.62%). In the present study it was found that the treatment given to chips (BAF) with blanching and Air Frying was very effective and useful in comparison to other treatments as it alters the nutrients in a way that the product becomes more nutritive and tasty.

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