Abstract
Two pilot plant runs of 23 hours each were made with peeled and unpeeled potatoes. Samples of chips were taken at intervals and subjected to sensory evaluation after acceclerated storage at 60 C and room temperature storage for 1, 3, 6, and 9 weeks. Samples of oil were taken at intervals and analyzed for color free fatty acids, peroxide values, and copper. Chips from peeled and unpeeled potatoes were similar in all evaluations. There was a significant increase in yield of chips from unpeeled potatoes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
