To address the problem of dietary restraint of health-conscious people, a techno-feasible process for development of low-fat and high-fibre fabricated potato snack has been standardised. The product was optimised on the basis of fat and fibre content, browning index, hardness, crunchiness, and overall acceptability (OAA) by using the central composite rotatable design (CCRD) of response surface methodology (RSM). The fabricated snacks with an average thickness of 2.06 mm contained 5.04–5.24% moisture. Hardness and browning index of baked potato snack was significantly influenced by peel incorporation followed by fat content and leavening agent. Maximum crunchiness was achieved at lower peel (~1.5%) and fat (~2.25%) addition. Leavening agent and fat demonstrated a positive effect on the overall acceptability of the snack. The maximum OAA (8.58) was achieved when both peel and fat were in range but at maximum level of leavening agent. Incorporation of 1.84% potato peel, 4.80% fat, and 1.60% leavening agent resulted in a well-accepted fabricated potato snack which can be categorised as ‘low fat’ and ‘good source of fibre’ since a 30-g serving of this fabricated snack provided < 3 g fat and 2.5–4.9 g fibre. The developed technology can diversify the present processed potato product range with effective utilisation of its peel.

为了解决对健康意识强的人的饮食限制的问题，开发低脂和高纤维的马铃薯零食的技术可行方法已经标准化。通过使用响应表面方法（RSM）的中央复合可旋转设计（CCRD），根据脂肪和纤维含量，褐变指数，硬度，松脆性和总体可接受性（OAA）对产品进行了优化。制成的零食平均厚度为2.06毫米，其中水分含量为5.04-5.24％。烤马铃薯点心的硬度和褐变指数受果皮掺入，脂肪含量和膨松剂的影响显着。在较低的果皮（〜1.5％）和脂肪（〜2.25％）下实现最大的松脆性。膨松剂和脂肪对小吃的整体可接受性具有积极作用。最高OAA（8。当果皮和脂肪都在范围内，但膨松剂含量达到最大时，则达到58）。掺入1.84％的土豆皮，4.80％的脂肪和1.60％的膨松剂，可以使马铃薯零食得到很好的接受，可以将其归类为“低脂肪”和“良好的纤维来源”，因为每份30克的马铃薯零食提供的零食少于3克脂肪和2.5-4.9克纤维。通过有效利用马铃薯的果皮，开发的技术可以使当前加工的马铃薯产品种类多样化。