Abstract
Two hybrids having high total solids were compared with established commercial varieties for processing into french fries, potato chips, and potato flakes. Russet Burbank was used as a control for potato flakes and french fries, and Kennebec for potato chips. The hybrids were processed initially at harvest and at two intervals after harvest. The solids in the hybrids varied from 23.0% to 26.9% and the products generally had a better color and yielded more product per pound of raw material than the controls. The hybrids had a high level of xanthophyl, stable in the french fries and potato chips but unstable in the potato flakes. Antioxidants retarded the loss of the yellow color in the flakes. Oil absorption was found to be inversely related to solids in the potato chips and french fries. By means of sensory evaluation, the hybrids were generally considered different from the controls with respect to color, flavor, and texture but no preferences were obtained. Potatoes with high solids result in more finished product per pound of raw material.
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