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Evaluation of potato cultivars before and after storage regimes for chipping

โœ Scribed by Wilbur A. Gould; Bradford Hair; Atallah Baroudi

Book ID
112912998
Publisher
Springer-Verlag
Year
1979
Tongue
English
Weight
496 KB
Volume
56
Category
Article
ISSN
1099-209X

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Potato tubers of cvs. Condor, Diamont, Baraka, Mondial and Draga were used to produce chips of 1.0 mm slice thickness using an industrial slicer. Half of the slices quantity was immediately blanched in water at 100 "C for approximately 5 min. Frying was carried out at 165-170 "C in cotton seed oil.