Vol. 7, Issue 10, Part F (2025)

The Present study focuses on Development and Standardization of Sweet Potato Chips (Ipomoea Batatas L.). The goal was to develop a convenient, health-forward food option tailored for individuals who prioritize balanced nutrition in their daily diets. The formulations for preparation of sweet potato chips were developed with both blanched and unblanched treatments, each having three different combinations (T1, T2, and T3), along with a control sample (T0). These three different combinations prepared, varying in the addition of ingredients such as sodium chloride and spice seasoning. For blanched sample: T1 (97:03:00:00), T2 (95:02:00:03), T3 (93:02:05:00) whereas for unblanched sample the proportions are T1 (98:02:00:00), T2 (94:02:00:04), T3 (90:02:08:00). After conducting sensory evaluations, formulation Unblanched T3 emerged as most favourable in terms of taste, texture, and overall appeal. Nutritional analysis of Unblanched T3 showed it contains 4% moisture, 27.5% fat, 4.3% protein, 57.3% carbohydrates, 4.8% dietary Fiber, and 3% ash per 100 grams. Overall, this formulation Unblanched T3 proved to have excellent sensory and nutritional qualities, making it a healthy snack option for the health-conscious individuals.