Abstract
Standardized sensory evaluation of advanced breeding clones developed in the research program of the Horticulture Department at North Dakota State University has been conducted annually since 1980. Procedures used by the USDA-ARS Potato Research Laboratory for processing tubers into partially fried french fries or flakes are described along with the procedures used for finish-frying of the fries and rehydrating the flakes in preparation for sensory evaluation in the Food and Nutrition Department at North Dakota State University. Following brief training, panelists evaluate the fries and flakes from each clone in triplicate for color, flavor, and texture. Procedures for determining length of fries and limpness of fry strips are described. Samples of 334 clones prepared as french fries and 135 clones prepared as flakes have been evaluated. Examples are given of types of data collected with interpretation of results in relationship to their use in the breeding program.
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