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- Title
Potato Chip Varietal Analysis: a Comparative Evaluation Based on Potato Cultivars.
- Authors
Khalil, Talha; Haroon, Muhammad; Miskeen, Sumaira; Sammi, Shehla; Jahangir, Muhammad; Najeeb, Sara; Nisar, Kainat; Khan, Arsalan; Liaquat, Muhammad; Khan, Imran; Ha, Jae-Won
- Abstract
Potato snacks are a promising nutrient delivery strategy, given their global popularity. This study aimed to compare potato cultivars (S.M Kaghan, Rocco, Kuroda, and Desiree) for chips production. Proximate, physicochemical, microbial, and sensory evaluations were conducted on chips made from these varieties. Rocco had the highest moisture content (1.39%), followed by Kuroda (1.35%). Significant variations (p < 0.05) in fat, carbohydrate, ash, fiber, pH, and acidity were observed between control and all varieties. Mold counts were highest in Rocco (1.11 log CFU/g), while S.M Kaghan, Desiree, and Kuroda had counts of 1.04, 0.85, and 0.99 log CFU/g, respectively. Total plate count increased significantly during storage, reaching 3.27, 3.38, 3.51, 3.62, and 3.72 log CFU/g on days 0, 15, 30, 45, and 60, respectively. Sensory evaluation indicated that the chips were well-accepted, with Desiree variety scoring highest in all attributes.
- Subjects
POTATO chips; POTATO quality; SENSORY evaluation; CULTIVARS; SNACK foods
- Publication
Potato Research, 2024, Vol 67, Issue 3, p1049
- ISSN
0014-3065
- Publication type
Academic Journal
- DOI
10.1007/s11540-023-09684-y