Effects of Ocean Shipping Environment on Quality of Chipping Potatoes and Potato Chips

2013 ◽  
Author(s):  
Qingyue Ling ◽  
John Henry Wells ◽  
Doretta Claycomb
Keyword(s):  
Potato Chips ◽  
Ocean Shipping ◽  
Chipping Potatoes

Quality of Potato Chips Fried in Different Oils

2011 ◽  
Vol 2 (1) ◽  
pp. 90-92 ◽  
Author(s):  
Saranya K. K Saranya K. K ◽  
◽  
B. Barathi B. Barathi
Keyword(s):  
Potato Chips

scholarly journals The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

2021 ◽  
Vol 11 (4) ◽  
pp. 1415
Author(s):  
Barbara Sawicka ◽  
Piotr Pszczółkowski ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Piotr Barbaś ◽  
Marek Ćwintal ◽  
...  
Keyword(s):  
Potato Chips ◽  
French Fries ◽  
Raw Material ◽  
Innovative Technology ◽  
Sensory Assessment ◽  
Effective Microorganisms ◽  
Beneficial Effects ◽  
Two Factors ◽  
Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 800-807 ◽  
Author(s):  
Fatma Bouaziz ◽  
Mohamed Koubaa ◽  
Mohamed Neifar ◽  
Soumaya Zouari-Ellouzi ◽  
Souhail Besbes ◽  
...  
Keyword(s):  
Potato Chips ◽  
Coating Agent

scholarly journals Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 490-497 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Potato Chips ◽  
Oil Uptake ◽  
Microwave Assisted ◽  
Vacuum Frying

Suppression of the tonoplast sugar transporter StTST3.2 improves quality of potato chips

2021 ◽  
pp. 153603
Author(s):  
Md Abu Kawochar ◽  
Yunxia Cheng ◽  
Shahnewaz Begum ◽  
Enshuang Wang ◽  
Tingting Zhou ◽  
...  
Keyword(s):  
Potato Chips ◽  
Sugar Transporter
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