The aim of this study was to screen out the suitable potato varieties to produce dried potato slices and fried potato crisps with superior qualities. This work compared the qualities of dried potato slices and fried potato crisps prepared from nine different potato varieties. The results showed that there were significant differences in color, hardness, reducing sugar and protein contents among different varieties of dried potato slices. The varieties of Atlantic and Longshu No.12 had a better performance in color, crispness and sensory evaluation. Hence, the two varieties were good sources to produce fried potato crisps. The correlations analysis between the chemical composition and color of fresh potatoes, the qualities of dried potato slices and the qualities of fried potato chips were performed. This study provides theoretical and technical guidance for variety screening and quality improvement of dried potato slices and fried potato crisps.
LI Yao
,
LIU Haibo
,
JIN Xuedong
,
WANG Hui
,
LIU Xiong
. Comparative study on the qualities of dried slices and fried crisps made from different potato varieties[J]. Food and Fermentation Industries, 2022
, 48(12)
: 152
-159
.
DOI: 10.13995/j.cnki.11-1802/ts.028458
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