Development of maize-potato tortilla chips: A nutritious and low fat snack food

Abstract

The present study was carried out to develop maize potato tortilla chips by substituting maize chips with fresh potato mash and dehydrated potato flour. Three potato cultivars viz. ‘K.Chipsona-1’, ‘K. Chandramukhi (Processing cultivars) and ‘K. Pukhraj’ (table cultivar) were evaluated to find out their suitability for preparation of maize potato tortilla chips. The developed product was analyzed for physico chemical, bioactive and sensory properties. Moisture and ash content of the prepared product ranged 2.20 – 2.85% and 3.10 – 3.34%, respectively. Protein content was significantly (p