Enhancing β-carotene, ascorbic acid and sensory properties of potato crisps using carrot powder as a flavoring agent,

Abstract

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.