Effect of cultivars, cold storage and frying media on yield and processing qualities of potatoes.

摘要

Effects of cultivar, cold storage and frying media were investigated on yields and processing properties of potatoes. 7 Indian potato cultivars were tested. Cold storage for 4 months led to accumulation of reducing sugars in all cultivars, due to starch breakdown; this resulted in production of unacceptable, dark brown chips. However, a reconditioning period at 20-30 degrees C after cold storage reduced enzymic browning and improved the quality of chips prepared from 3 cultivars (Kufri Chipsona-1, Kufri Chipsona-2 and Kufri Chandramukhi). Quality of potato chips and starch contents in these cultivars remained stable during storage, due to their lower contents of reducing sugars, moisture, total phenols and higher sp.gr. Potato chips fried in sunflower oil containing 100 ppm TBHQ achieved higher overall acceptability scores after 3 months of storage and remained shelf stable.