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Effect of variety, maturity and storage conditions of potatoes on the quality of potato chips



Effect of variety, maturity and storage conditions of potatoes on the quality of potato chips



Advances in Food Sciences 22(1-2): 5-13



Potatoes from three new cultivars (Ajeba, Arenda and Pecasso) harvested after 90 and 120 days from planting were stored at refrigerated (4 +- 1 degreeC) and room temperatures (25 +- 2 degreeC) for 0, 1, 2 and 4 months. At each storage period, samples were taken for chemical analysis and chip making. Some quality parameters (chip color, yield and oil contents) were also determined. The obtained results indicated varietal changes in chemical composition depending on maturity stage. At 120 days from planting (M2), tubers had higher levels of total solids, ascorbic acid and total proteins but lower in total phenols and specific activity of polyphenol oxidase than those harvested at 90 days from planting (M1). Storage at room temperature increased total solids, starch, total proteins, and total phenols, while reducing sugars and ascorbic acid contents were decreased. Storage at refrigerated temperature resulted in increasing reducing sugars and total phenols, whereas starch, and ascorbic acid contents decreased. In addition, storage conditions had a very significant effect on chips' quality. Tubers stored at room temperature gave chips with lighter color, lower oil content and higher yield than those stored at refrigerated temperature. The unacceptable dark chips produced from tubers stored at low temperature was due to its high content of reducing sugars. Ajeba tubers gave chips with the highest yield and best color regardless of its maturity stage.

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