Development and Texture Characteristic Analysis of Roasted Black Garlic Yam Potato Chips

Roasted black garlic yam potato chips were prepared by adding black garlic and yam to potato flour. With sensory scores and texture characteristics as evaluation indicators, the effects of the additions of black garlic powder,yam powder, white sugar, salt, and baking temperature and time on the quality of roasted black garlic yam potato chips were explored. On the basis of single factor experiments, the formulation and process of roasted black garlic yam potato chips was optimized through orthogonal experiments. The results showed that, the optimal formulation and process conditions for roasted black garlic yam potato chips were as follows: potato powder 30 g, white sugar 9 g, oil 2 g, salt 1.0 g,black garlic powder 1.5 g, yam powder 9 g, water 50 mL, baking temperature 145 ℃, and baking time 22 min. The black garlic yam potato chips prepared with the above formulation and process conditions had uniform texture, no cracks, good taste, refreshing and crisp mouthfeel, and unique black garlic flavor. The results provide technical support of the development of new potato chips.