N 9(1&2): 349-356, 2015 (Supplement on Rice) Save Nature to Survive QUARTERLY DEVELOPMENT AND QUALITY CHARACTERSTICS OF NUTRITIONALLY ENHANCED POTATO RICE BASED CHAKLI-AN INDIGENOUS SNACK FOOD

SUKHPREET KAUR* AND POONAM AGGARWAL Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, e-mail: [email protected]

ABSTRACT

INTRODUCTION Potatoes (boiled and dehydrated) of three Potato contains carbohydrates (16%), proteins (2%), minerals (1%), dietary fibre varieties were incorporated at 45% to a (0.6%) and negligible amount of fat (Kaur et al., 2012). Apart from being a significant traditional Indian rice based deep-fat fried source of starch, potatoes are considered as a potential antioxidant source in snack product namely chakli to study its effect on organoleptic, physicochemical, human nutrition. Phenolic acids, ascorbic acid, carotenoids and flavanoids are phytochemical and shelf life quality. The the major bioactive compounds known in potato for their antioxidant (Lokendrajit control products were without potato. Results et al., 2013), anti-inflammatory and antimicrobial properties (Ah-Hen et al., 2012). indicated that the fat absorbed by control The scavenging activity of these compounds is mainly due to their redox chaklis was 20.57%. Potato incorporation in properties, which allow them to act as reducing agents, hydrogen donors, and chaklisresulted in increased fat content (27.67- singlet oxygen quenchers (Ezekiel et al., 2013). Research has shown that their 30.70%). Control chaklis had 9.20% protein consumption can prevent many of the chronic diseases associated with cancer, content that was found to be significantly inflammation, atherosclerosis and ageing caused by free radicals and oxygen higher than that of potato incorporated chaklis (Ah-Hen et al., 2012, Ezekiel et al., 2013, Kaur and Kapoor 2002). (7.27-7.62%). Bioactive compounds including ascorbic acid, total phenolics and total Potato production has significantly increased in recent years in many developing antioxidant activity increased significantly on countries, particularly India, making it to the position of second largest potato incorporation of potato. Between the cultivars, producing country in the world. Despite the increasing production, bulk of the chaklis enriched with Kufri Pukhraj, a table crop incurs heavy post harvest losses due to its perishable nature and inadequate variety which is considered unfit for storage facilities in our country. Diversification of potato utilization can solve this processing, displayed the highest ascorbic acid problem to some extent (Misra and Kulshrestha, 2003). content (14.31 mg/100g), total phenolics (80.51 mg GAE/100g) and total antioxidant activity Fresh potatoes can be processed into several low cost value added deep fat fried (73.66%).Results indicated that nutritionally products other than already existing processed potato products (chips and French enriched chaklis can be developed from both fries). Deep-fatfried snacks are listed for their crunchy texture and fried aroma fresh potato mash as well as dehydrated potato (Kulkarniet al., 1994). The demand of such deep fried snacks is increasing which provides significantly more continuously mainly due to convenience, improved living standards, urbanization bioactive compounds and antioxidant activity growth, preference of new generation for fast foods and rise in per capita income. and high acceptability ratings than traditional rice chaklis (control). Development of value Chakli is one such popular rice (Oryza sativa) based traditional deep-fat fried added potato products with enhanced nutrition snack product which is manufactured on cottage scale in rural areas of South may potentially boost consumption. India (Sebestian et al., 2005). It is prepared using different cereal (wheat, rice) and legume (Bengal, green and black gram) blends. KEY WORDS Potato processing has considerable potential to reduce post-harvest losses and Potato, Potato flour, Chakli to generate income through the manufacture of value-added food products. Also, Phytochemicals rice is the second most widely consumed cereal in India after wheat (Balakrishna Antioxidant activity and Satyanarayana, 2013; Kumari et al., 2014). So it is worthwhile to study the Supplementation possibility of incorporating potato to a rice based snack chaklithat can easily Received : 05.01.2015 become a highly nutritional snack food by partial substitution of with Revised : 19.02.2015 potato to increase its phytochemical content.Also, data on phytochemical content and antioxidant activities of savoury snacks commonly consumed in India is Accepted : 03.05.2015 scanty. Jayalakshmi and Neelkanthan, (1987) tried to improve its nutritional quality *Corresponding author by using sorghum-soya blends and reported that soya flour could be incorporated

349 SUKHPREET KAUR AND POONAM AGGARWAL up to 50 percent level for making deep fat fried chaklis. In preparation of the final product. another study conducted by Sebestian et al. (2005), the Processing method acceptability of rice and black gram dhal based chakli was enhanced by incorporating ragi at 5 percent level. Standardized recipe of chakli had the ingredients, boiled potato mash 80g, rice flour 80g, bengal 15g, cumin powder Thus, the aim of this work was to develop chaklis enriched 0.5g, coriander powder 1.6g, red chilli powder 1.0g, carom with different potato cultivars and to evaluate the quality seeds 0.4g, salt 2g, water 10mL and oil 24mL. Chaklis were characteristics of the developed product in order to assess its prepared from soft obtained by mixing standardized physicochemical, phytochemical, antioxidant and shelf life quantities of above described ingredients. The dough was properties. Further, to promote processing in the rural areas rounded-off between palms of the hands, smeared with oil as a cottage industry, these products can be taken up by and fed to a hand operated extruder. The dough unemployed youth and rural women since these products are (approximately 120g) was extruded directly into 1 L refined easy to prepare and require no investment on processing soybean oil (175 ± 5ºC) in a circular manner in a thick strand machinery. with a diameter of 10 mm. After 3 min of frying, when the products turned golden brown, they were removed and MATERIALS AND METHODS drained. The control (without potato) chakli samples were used for physico-chemical, phytochemical and sensorial Raw materials comparisons. Two potato cultivars known for better quality characteristics Analysis (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly cultivated variety (Kufri Pukhraj) were produced from Vegetable Physicochemical analysis Crops Department of the University and were used for The moisture, protein and ash contents of the raw materials production of chaklis. Began gram flour, rice flour from broken and powdered chakli samples were determined by official kernels and spices (cumin seeds, coriander, red chilli powder, methods (AOAC, 2005). Reducing sugars of raw ingredients carom seeds) were purchased locally. Frying was done with were determined by the Nelson Somogyi method (Pearson, refined soybean oil and was purchased locally. 1976). Oil uptake of fried chakli samples was measured using Preparation of raw material soxhlet extraction method (Ranganna, 2004). Free fatty acids (as oleic acid) and Peroxide value was determined according Chaklis were prepared by incorporating both fresh boiled to Standard AOAC,(2005) methods. potato mash as well as dehydrated potato flour. One part of the harvested tubers of each cultivar was used for preparation Phytochemical analysis of potato mash. The remaining part of tubers was used for the In the raw material and prepared chaklis, the ascorbic acid preparation of potato flour. content, total phenolic content and antioxidant activity as For preparation of boiled potato mash,fresh potato tubers (1 DPPH radical scavenging activity was also determined. kg) of each cultivar were washed, peeled, cut into four quarters The ascorbic acid content was determined by visual titration and pressure cooked in water (2L) for 5 min. The boiled method using 2, 4-Dichlorophenol-Indophenol dye method potatoes were cooled and mashed. (Ranganna, 2004). The results were expressed as milligram of Dehydrated potato flour was prepared by cooking 2-3 mm ascorbic acid/100 g dw. thick potato slices (approximately 500g) in boiling water (1L) Phenolic compounds were extracted from raw ingredients containing 0.25% potassium metabisulphite for 10 min to and chaklis (5 g fresh tissue; 1 g dry ingredient) according to prevent enzymatic darkening (Marwaha and Pandey, 2006). Velioglu et al. (1998) with 50 ml of 80% (v/v) aqueous methanol Immediately after cooking, potato slices were cooled under for 3 h at 40oC with refluxing. The content of total phenolic running tap water. The sulphited slices were drained, loaded compounds in extract was determined using the Folin- in trays and dried in hot air cabinet drier at 60ºC±5ºC for 5 to Ciocalteu’s colorimetric method (Velioglu et al.,1998). The 6 hr. The dried potato slices were ground in an electric grinder absorbance at 765 nm was measured after 30 min and the and then powdered in a cyclotec mill. results were expressed as gallic acid equivalents (mg GAE/ Preparation of chaklis 100 g dw). The antioxidant activity of aqueous extracts of raw materials Formulation and chaklis was determined using 1, 1-diphenyl-2- Chaklis were formulated by incorporating potato in different picrylhydrazyl (DPPH) radical. The ability of the prepared proportions. Proportions of ingredients which were liked best extracts to scavenge the stable free radical was estimated using sensorily were selected for the development of final product. the method of Yamaguchi et al., (1998). Methanolic extract of Chaklis were prepared by the ‘traditional chakli’ recipe as sample was taken for antioxidant activity and calculated described by Lakshmi and Prakash, (2000) with slight according to the following formula. BHT was taken as a modification. Potato (boiled and dehydrated) of each variety standard at a fixed concentration of 5 mg/mL. was incorporated in the traditional recipe at levels of 10, 15, Absorbance of 30, 45 and 60 per cent in preparation of chaklis. Based on - Absorbance of preliminary sensory trials, substitution of up to 45% of potato Radical control (0 minute) sample (30 minute) x100 produced significant desirable changes in the sensory scavenging Absorbance of control (0 minute) characteristics of chaklis. So, this level was used for the activity (%) =

350 NUTRITIONALLY ENHANCED POTATO RICE CHAKLI

moisture content of K.Pukhraj supplemented chaklis were Texture Analysis of chaklis significantly (p< 0.05) higher than chaklis enriched with Hardness of both control chaklis and potato supplemented K.Chipsona-1 and K.Chandramukhi (Table 2). The ash content chaklis was determined by the texture analyzer (LLOYD texture of control chaklis was 3.20% and it ranged from 3.17% to instrument LR 5K, England) with analuminium circular probe 3.42% in potato supplemented chaklis (Table 2). In control of 70 mm of diameter and a test speed of 1 mm/s. The chaklis, protein content was 9.20% that was found to be thresholds of force and distance were 1g and 1mm, significantly (p < 0.05) higher than that of potato supplemented respectively. Ten measurements from each chakli samples chaklis(7.27-7.62%) (Table 2).These differences might be due were taken. Chaklis were placed on the crisp fracture support to variation in the composition of raw material used (Table 1). rig (code TA-101) and the circular probe was allowed to penetrate the snacks. Hardness (g) was recorded as the There was a wide variation in the oil absorption of fried chaklis. maximum force required for breaking the chaklis into two Oil uptake of potato incorporated chaklis (27.67-30.70%) was pieces. found to be significantly (p < 0.05) higher than that of control chaklis (20.57%) (Table 2). Between the cultivars studied, Sensory quality evaluation of fresh chaklis chaklis supplemented with K.Pukhraj showed higher Fresh chakli samples enriched with both boiled potato mash absorption of oil compared to K.Chipsona-1 and and dehydrated potato flour were evaluated by a panel of 10 K.Chandramukhi supplemented chaklis. This might be due to judges using 9-point Hedonic scale for their sensory differences in their dry matter content. The dry matter content characteristics like appearance, flavor, texture and overall in fresh tubers of cultivars K.Chipsona-1, K.Chandramukhi and acceptability. The scores were assigned from extremely liked K.Pukhraj was 24.31, 24.30 and 15.31 per cent, respectively. (9) to disliked extremely (1). The higher oil uptake in K.Pukhrajchaklis may be due to its lower dry matter content which might have resulted in loss of Storage studies moisture content during frying. Tuber dry matter content is Chakliswere packed in 200 gauge polythene bags and sealed known to be negatively correlated with oil uptake in fried potato in tight air containers. The packed chakliswere exposed to products (Kaur et al., 2012). Lakhsmi and Prakash, (2000) room temperature (26-38ºC/RH 35-87%) for a period of 3 reported 17-20% oil content in chaklis prepared from rice months. Storage stability of the product was assessed by and different legume . In a study conducted determining the changes in moisture, bioactive composition, bySebestianet al.,(2005), the authorsevaluated fat content of antioxidant activity andrancidity parameters including free ragi incorporated chaklis. Fat absorbed by the control was fatty acid content and peroxide value. Sensorial analysis of 19.0%. The authors observed that ragi flour incorporation the stored chaklis was done by a semi trained panel of 10 (5%) increased fat content to 24.0% in the prepared product. judges using 9-point Hedonic scale. There was no significant (p < 0.05) difference in the free fatty Statistical Analysis acid content and peroxide value of control and potato added All the experiments were carried out in triplicate. One-way chaklis. However, Sebestian et al.,(2005) reported an increase analysis of variance was performed using the SPSS version in the free fatty acid content of chaklis incorporated with ragi 20.0 (Statistical Package for Social Sciences). Significant flours at different proportions in comparison to control chaklis. differences (p<0.05) were determined by Tukey’s. Phytochemical characteristics Phytochemical attributes i.e. ascorbic acid and total phenolic RESULTS AND DISCUSSION content and antioxidant activities of fresh chakli samples significantly (p<0.05) increased on supplementation with Quality characteristics of fresh chaklis potato as compared to control chaklis(Table 2).It might be due to differences in the amount of phytochemical content and Physicochemical attributes antioxidant capacity in raw ingredients (Table 1). Between the The physicochemicalcharacteristics of controland potato cultivars studied, chaklis supplemented with K. Pukhraj had incorporated chaklis are shown in Table 2. The moisture the highest bioactive content while lowest was observed in content of control chaklis was 2.48% and that of supplemented K.Chipsona-1 chaklis (Table 2). Also, the antioxidant activity ones in the range of 2.46-2.66%. Between the cultivars studied, measured as DPPH radical scavenging activity was highest in

Table 1: Physicochemical and phytochemical traits of raw ingredients used in development of chaklis Raw ingredients Treatments Moisture* Reducing Protein (%) Ash (%) Ascorbic acid Total phenols Scavenging Cultivars (%) sugars*(%) (mg/100g) (mg GAE/100 g) activity* (%) K.Chipsona-1 Boiled mash 75.69±0.10b 0.08±0.05cd 21.40±0.62c 4.03±0.15d 75.76±0.30b 165.4±0.21d 38.10±0.25b Dehydrated flour 6.020.09d 0.05±0.01d 20.98±0.54c 3.86±0.08e 62.84±0.21c 132.3±0.20e 20.90±0.28cd K.Chandramukhi Boiled mash 75.70±0.50b 0.18±0.05b 18.75±0.55d 4.92±0.12b 80.92±0.30b 224.2±0.60c 53.20±0.50a Dehydrated flour 6.050.20d 0.10±0.01cd 18.04±0.40e 4.62±0.09c 67.54±0.22c 167.8±0.31d 25.86±0.50bc K.Pukhraj Boiled mash 84.69±0.51a 0.30±0.03a 23.05±0.60b 6.85±0.18a 107.83±0.55a 419.9±0.65a 63.50±0.30a Dehydrated flour 61.50.12d 0.15±0.02bc 22.86±0.52b 6.92±0.20a 80.86±0.21b 318.6±0.42b 20.90±0.25cd Bengal gram flour Fresh 9.22±0.28c nd 25.77±0.50a 3.28±0.14f 11.20±0.15d 246.7±1.20c 31.00±0.21bc Rice flour Fresh 9.100.18c nd 7.93±0.22f 3.41±0.20f 10.56±0.15e 52.81±0.12f 28.10±0.20d Spice mix Fresh 3.10±0.11e nd 0.11±0.04g 3.31±0.18f nd nd nd *g/100g wet basis; nd – not detected; Values within a column with different letters are significantly (p < 0.05) different; Mean values ± SD (n=3)

351 SUKHPREET KAUR AND POONAM AGGARWAL

Kufri Pukhraj can be successfully prepared from both boiled potato mash f a c e b b d supplemented as well as dehydrated flour. When fresh potatoes are not chaklis (Table 2).The available, chaklis can be prepared from potato flour and can higher concentration be used in off-season. Color, flavor, texture and overall of these acceptability scores for chaklis supplemented with K.Chipsona- phytochemicals in K. 1 and K. Chandramukhi appeared to be higher than for K. Hardness 9231.87±0.40 6680.69±0.29 6681.13±0.30 5230.85±0.28 6580.25±0.22 6642.23±0.28 5319.12±0.28 Pukhraj at initial level Pukhraj (Table 3). Compared to K.Chipsona-1 and (Table 1) might have K.Chandramukhi chaklis, chaklis supplemented with contributed towards K.Pukhraj were darker in color (Fig. 1). The lowest rating for f g a e d c b their higher retention color in K. Pukhraj conformed to high reducing sugars in this in the prepared cultivar (Table 1). Color of fried potato products is the most product. significant visual quality criterion, which is dependent on the amount of reducing sugars in raw tubers because they induce Textural a non enzymatic Millard reaction with free amino acids, Scavenging 38.94 ± 0.25 67.23± 0.50 70.51± 0.55 73.66 ± 0.61 54.52 ± 0.42 55.22 ± 0.21 60.69 ± 0.48 forming unacceptable brown to black pigmented products f

c a e e characteristics b d As for texture, it was (Ramezani and Aminlari, 2004; Kaur et al., 2012). The range found that hardness of color in potato products made from K.Chipsona-1, of potato K.Chandramukhi and K.Pukhraj agrees with that reported by Kaur et al. (2012); Marwaha and Sandhu,(2006). =3) Total phenols 41.00±0.28 51.56±0.32 56.01±0.20 80.51±0.25 47.55±0.20 49.35±0.31 47.14±0.32 supplementedchaklis n a a c c b d was significantly (p e Storage studies < 0.05) lower than that of controlchaklis Moisture content (Table 2). The higher Chaklis supplemented with potato mash and potato flour did Ascorbic acid 9.02±0.09 13.91±0.11 13.22±0.10 14.31±0.11 11.74±0.09 10.64±0.11 12.12±0.10 hardness of the not show any significant (p<0.05) difference in moisture ean values ± SD ( control chaklis might content (Fig. 2). However, there was a gradual increase (p< a a a a a a a

/kg fat) (mg /100g) (mg GAE/100g) activity (%) (g) be due to differences 0.05) in the moisture content of chaklisduring storage, 2 in composition. irrespective of treatments (i.e. boiled potato mash and Among the cultivars, dehydrated flour). As seen in Fig. 2, the average moisture Peroxide value 0.43±0.02 0.45±0.03 0.44±0.02 0.44±0.05 0.42±0.02 0.46±0.01 0.43±0.03 thecontent of chaklis increased from 2.68% to 3.48% during 3 a a a a a a a chaklisincorporated months of storage. This might be due to variation in with K.Pukhraj atmospheric relative humidity, which ranged from 35-85% showed a significant during the storage period. Similar behaviour was also observed (p < 0.05) lower in rice flour and colocasia Sevian (a deep fried snack) stored ee fatty acids

0.110±0.001 0.108±0.001 0.109±0.001 0.111±0.002 0.109±0.002 0.111±0.001 0.112±0.002 hardness than the at room temperature (22-35ºC) for 60 days (Kulkarniet c a c c a d b chaklis al.,1994). supplemented with Rancidity parameters K.Chipsona-1 and K.Chandramukhi Because chakli is a deep-fried snack item that is generally (%) (%) (meq O 20.57±0.21 27.67±0.20 28.41±0.11 30.70±0.25 27.76±0.15 27.79±0.11 30.64±0.20 (Table 2). This might a b b b b b b be due to higher oil absorption in K.Pukhraj chaklis which might have 9.20±0.25 7.38±0.22 7.62±0.22 7.47±0.22 7.27±0.31 7.59±0.20 7.46±0.20 contributed towards c c a c bc ab bc its soft texture.

chaklis* Sensory quality evaluation of fresh 3.20±0.18 3.20±0.15 3.42±0.14 3.26±0.18 3.17±0.11 3.34±0.10 3.24±0.19 chaklis c c a c b bc bc It is clear from Table 3 that there was no difference (p < 0.05)

Physicochemical propertiesMoisture (%)(%) Ash (%) Protein uptake Oil 2.48±0.09 Fr 2.56±0.09 2.66±0.05 2.46±0.09 2.54±0.08 in sensory quality Phytochemical properties Antioxidant properties Textural properties between chaklis enriched with either boiled potato mash supplemented with boiled potato mash supplemented with dehydrated potato flour or dehydrated potato flour. These results Figure 1: Chaklisenriched with different potato cultivars a) control Products (without potato) Chaklis K.Chipsona-1 K. Chandramukhi K.Pukhraj Chaklis K.Chipsona-1 K. Chandramukhi K.Pukhraj 2.64±0.10 Control 2.48±0.08 indicate that chaklis (without potato) b) K. Chipsona-1 c) K. Chandramukhi d) K.Pukhraj *Results expressed on dry weight basis; Values within a column with different letters are significantly (p < 0.05) different. M Table 2: Quality characteristics of fresh

352 NUTRITIONALLY ENHANCED POTATO RICE CHAKLI

Table 3: Sensory evaluation of fresh chaklis supplemented with boiled potato mash and dehydrated flour Product Appearance Flavor Texture Overall acceptability Chaklis supplemented with boiled mash K.Chipsona-1 8.52 ± 0.03aA 8.43 ± 0.03aA 8.29 ± 0.04aA 8.51 ± 0.05aA K. Chandramukhi 8.51± 0.01aA 8.42 ± 0.04 aA 8.28 ± 0.02 aA 8.41 ± 0.04bcA K.Pukhraj 7.80 ± 0.02bA 8.43 ± 0.03 aA 8.28 ± 0.06 aA 7.91 ± 0.03dA Chaklis supplemented with dehydrated flour K.Chipsona-1 8.50 ± 0.01aA 8.43 ± 0.03 aA 8.30 ± 0.05aA 8.50 ± 0.06abA K. Chandramukhi 8.51 0.02aA 8.40 ± 0.05 aA 8.29 ± 0.04 aA 8.45 ± 0.02cA K.Pukhraj 7.82 ± 0.02bA 8.41 ± 0.04aA 8.28 ± 0.03aA 7.89 ± 0.02dA Values within a column with different superscript lowercase letters are significantly (p < 0.05) different between cultivars. Values within a column with different superscript capital letters are significantly (p < 0.05) different between treatments. Mean values ± SD (n=3)

Table 4: Effect of storage on overall acceptability of control and boiled potato mash supplemented chaklis Product Duration of storage (months) 01 2 3 Control (without potato) 7.40 ± 0.05dA 7.43 ± 0.03dA 7.30± 0.02dB 7.28 ± 0.04cC Chaklis supplemented with boiled mash K.Chipsona-1 8.51 ± 0.03aA 8.47 ± 0.03aBC 8.45 ± 0.03aC 8.26 ± 0.05aD K. Chandramukhi 8.41 0.01bA 8.40 ± 0.05bA 8.37 ± 0.05bA 8.21 ± 0.03aC K.Pukhraj 7.91 ± 0.04cA 7.88 ± 0.02cA 7.80 ± 0.02cB 7.75 ± 0.05bB Values within a column with different superscript lower case letters are significantly (p < 0.05) different between treatments(with potato and without potato). Values within a row with different superscript capital letters are significantly (p < 0.05) different between storage duration. Mean values SD (n=3) stored for some days and then consumed, it was worthwhile to study the keeping quality of prepared products in terms of rancidity parameters. Rancidity is a major cause of food deterioration in fried foods. The most common tests recommended for assessing the quality of deep-fried snacks are free fatty acids and peroxide values of extracted fat (Jonnalagadda et al., 2001). Free fatty acid (FFA) and Peroxide values (PV) There were no differences in FFA content and PV between chaklis prepared with either boiled potato mash or dehydrated flour (Fig. 3a). However, storage duration significantly (p < 0.05) affected the levels of FFA and PV in fried chaklis. The initial mean FFA content of chaklis was 0.110% which increased significantly (p < 0.05) to 0.240% after 3 months of storage, regardless of treatment (Fig. 3a). The increase in FFA content might be due to hydrolytic rancidity at elevated

Figure 3: Effect of storage on a) free fatty acid content b) peroxide Figure 2: Effect of storage on moisture content of chaklis. Mean value. Mean values ± SD (n=3). Error bars represents SD of the values ± SD (n=3). Error bars represents SD of the mean mean

353 SUKHPREET KAUR AND POONAM AGGARWAL

Phytochemical content and antioxidant properties The plant foods are known for their phytochemical content and antioxidant characteristics; therefore, it is essential to investigate the influence of storage and processing on these bioactive food components. Ascorbic acid and Total phenolic content During storage, the mean ascorbic acid content of chaklis was found to be decreased from original value, regardless of the treatments (i.e. fresh potato mash and potato flour) (Fig. 4a). The initial mean ascorbic acid content of chaklis was 12.66 mg/100 g dw, which decreased (p<0.05) consistently to 10.60 mg/100 g dw, after 3 months of storage. This might be due to oxidation of the thermoliabile ascorbic acid into dehydroascorbic acid upon storage. The ascorbic acid loss accounted to 16.27% after 3 months of storage period. Abonget al.,(2011)observed similar losses in ascorbic acid content during storage of potato crisps. During storage, a significant (p < 0.05) decrease in total phenolic content was observed in all the chakli samples, irrespective of the treatments (Fig. 4b). The mean content of total phenolics of chakli was estimated to be 53.35 mg GAE/ 100g initially and this was found to decrease significantly (p < 0.05) to 43.86 mg GAE/100g after 3 months of storage at room temperature (28-35oC) (Fig. 4b). This might be due to the sensitivity of phenolic components to oxidation at above stored conditions. The change in mean total phenolics content of chaklis during the entire storage period from the initial values was 17.78%. Selvamuthukumaran and Khanum,(2014) reported 36% losses in total phenolics of buckwheat jam stored at 37oC for 8 months. According to Lachman et al., (2008), the level of phenols present in fruits and vegetables can be influenced by growing conditions, harvest conditions, species, processing methods and storage conditions. As to the treatments, higher mean ascorbic acid and total phenolics were observed for chaklis supplemented with boiled potato mash in comparison to potato flour chaklis (Fig. 4a, b). This might be due to presence of higher amount of phytochemicals in the fresh boiled potato mash compared to dehydrated potato flour (Table 1) as a result of losses caused by leaching into water and degradation from the effect of heat during processing. Bioactive compounds are soluble in water but susceptible to thermal processes. They are lost by washing out of potato and undergoing thermal degradation (Nems et Figure 4: Effect of storage on a) ascorbic acid b) total phenolic al., 2015). content c) antioxidant activity of chaklis. Mean values ± SD (n=3). Error bars represents SD of the mean DPPH radical scavenging activity There was slight but significant (p<0.05) decrease in the mean temperatures. PV increased from mean initial value of 0.446 radical scavenging activities of chaklis, regardless of treatments to 2.66 meq O2/kg fat after 3 months of storage (Fig. 3b). This (Fig. 4c). The mean radical scavenging activities of increase in PV might be due to the auto-oxidation of the oil chaklisextracts was estimated to be 63.66% initially and this absorbed during deep-fat-fryingof chaklis. Similar increases in was found to decline significantly to 44.86% after 3 months of FFA content and PV were reported in stored bhujia prepared storage (Fig. 4c). The decrease in the total antioxidant activity from different cereal legume mixtures(Kulkarni et al., 1994, may be linked to decrease in the content of phytonutrients fried sev and boondi (Waghray and Gulla, 2010)as well such as total phenolics and ascorbic acid. The correlation asdeep-fried potato snacks (Berry et al 1986). In the present between bioactive concentration and antioxidant activity of study, all the chakli samples had their FFA and PV below the plant foods is well established (Ah-Hen et al., 2012, Kaur and critical value of 1.0% and10 meq O2/kg fat, respectively as Kapoor, 2002). Kapoor and Aggarwal,(2014) reported specified in BIS standards for fried potato chips (BIS 1989a, significant losses (43.40%) of total antioxidant activity in carrot 1989b). juice stored at room temperature for 6 months. In our study,

354 NUTRITIONALLY ENHANCED POTATO RICE CHAKLI the loss in total antioxidant capacity as radical scavenging L. 1986. Studies on the utilization of post cold-stored potatoes in the activity accounted for29.77% after 3 months of storage. preparation of potato-besan-sevian. Indian Food Packer. 40: 42-49. Regarding treatments, extracts of chaklis supplemented with Ezekiel, R., Singh, N., Sharma, S. and Kaur, A. 2013. Beneficial boiled potato mash showed a significantly (p<0.05) higher phytochemicals in potato – a review. Food Res. Int.50: 487-496. content of radical scavenging capacity compared to potato Jayalakshmi, N. and Neelakantan, S. 1987.Studies on the acceptabil- flour chaklis extracts (Fig. 4c). This might be due to differences ity of Sorghum Soya blends in South Indian dishes and their keeping quality. Indian J. Nutr. Dietet. 24(5): 136. in the profiles of antioxidants contained in boiled potato mash and in the dehydrated flour (Table 1). According to Nems et Jonnalagadda, P. R., Bhat, R. V., Sudershan, R. V. and Naidu, A. N. al (2015), thermal stages of food processing are one of most 2001. Suitability of Chemical parameters in setting quality standards ., for deep fried snacks. Food Quality and Preference 12: 223-228. important factors affecting the changes in the bioactive components naturally present in raw material and therefore Kapoor, S. and Aggarwal, P. 2014. Effect of processing and storage on bioactive compounds and antioxidant activity of carrot juice. J. Appl. change the antioxidant capacity of the processed food. Singla et al., (2010) compared the total antioxidant activities of Hort. 16: 80-84. extracts obtained from osmotically dehydrated and spiced Kaur, C. and Kapoor, H. C. 2002. Antioxidant activity and total mushroom snack food with raw unprocessed mushrooms; phenolic content of some Asian vegetables. Int. J. Food Sci. Technol. they reported 76 and 72% scavenging activity of free extracts 37: 153-161. of raw and dry snack mushrooms, respectively on DPPH Kaur, S., Sandhu, K. S. and Aggarwal, P. 2012. Chlorpropham affects radical. processing quality of potato during storage. Int. J. Veg. Sci. 18: 328- 345. Sensory quality Kulkarni, S. G., Manan, J. K. and Shukla, I. C.1994. Studies on deep- The effect of storage on the overall acceptability of chaklis fat-fried Sevian made from rice flour and colocasia. J. Food Sci. Technol. stored at room temperature (26-38oC/RH 35-87%) is 31: 207-210. represented in Table 4. Potato supplemented chaklishad better Kumari, P., Misra, G. C., Pant, A. K., Shukla, G. and Kujur, S. N. acceptability scores as compared to control (without potato) 2014. Comparison of forecasting ability of different statistical models chaklis. Potato incorporated chaklis from all the three for productivity of rice (Oryza SativaL.) in India. The Ecoscan. 8(3 & cultivarswere found to be highly desirable up to 3 months of 4): 193-198. storage. Also, chaklis supplemented with K.Pukhraj, an Lachman, J., Hamouz, K., Orsak, M., Pivec, V. and Dvorak, P. 2008. unmarketable cultivar, displayed excellent keeping quality The influence of flesh colour and growing locality on polyphenolic during the entire storage period (Table 4). Incorporation of content and antioxidant activity in potatoes. Scientia Horticulturae. 117: 109-114. such potato cultivars into low-cost value added products such as chaklis could serve as an excellent vehicle for enhancing Lakshmi, G. and Prakash, J. 2000. Processing variables and quality the utilization of this resourceful food crop parameters of chakli – An Indian traditional deep-fried products. J. Food Sci. Technol. 37: 227-232. ACKNOWLEDGMENT Lokendrajit, N., Singh, C.B., Swapana, N. and Singh, M. S. 2013. 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