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Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

2021; Wiley; Volume: 45; Issue: 5 Linguagem: Inglês

10.1111/jfpp.15437

1745-4549

Asad Nawaz, Ahsan Danish, Shinawar Waseem Ali, Hafiz Muhammad Shahbaz, Ibrahim Khalifa, Aftab Ahmed, Sana Irshad, Shakeel Ahmad, Shakeel Ahmed,

Plant Pathogens and Resistance

In this study, potato chips from different varieties were made and their storage study was conducted. The results showed that Caruso and Lady Rosetta (LR) had significantly (p < .05) highest total solids and specific gravity compared to other varieties. Significantly (p < .05) highest oil uptake (47.62%) was observed in Sterna while lowest was observed in Caruso (42.94%) and LR (43.67%), respectively. Highest lightness (62.55) and low free fatty acids (FFA) values of oil were found in LR while highest in Hermes. During storage period of 60 days, FFA, oxidation, color, and moisture values of LR and Caruso were less than Sterna and Hermes even after 4 weeks of storage showing strong stability during. Total plate count, yeast and mound count were found to be lowest in LR variety while no spoilage organisms were found. The findings suggest the appropriateness of LR and Caruso varieties with good physiochemical properties and stability during storage period. Novelty impact statement Potato chips are consumed all around the globe, thus, screening of new potato varieties for chips making is inevitable. The results revealed that Lady Rosette has strong potential for chips owing to its good physiochemical properties and less oil uptake. In addition, the storage stability of all varieties is in the range suggesting that prepared chips can be used for 60 days.