Potato chips from unpeeled potatoes

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 1973 English Publisher:Springer Science and Business Media LLCJournal:American Potato Journal, volume 50, pages 424-430 (issn: 0003-0589, eissn: 1874-9380,

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Authors: Roy Shaw; C. D. Evans; Shirley Munson; G. R. List; K. Warner;

doi: 10.1007/bf02909957

Potato chips from unpeeled potatoes

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Abstract

Two pilot plant runs of 23 hours each were made with peeled and unpeeled potatoes. Samples of chips were taken at intervals and subjected to sensory evaluation after acceclerated storage at 60 C and room temperature storage for 1, 3, 6, and 9 weeks. Samples of oil were taken at intervals and analyzed for color free fatty acids, peroxide values, and copper. Chips from peeled and unpeeled potatoes were similar in all evaluations. There was a significant increase in yield of chips from unpeeled potatoes.

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University of Minnesota
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