Nutritional and Sensory Property of Chips Made from Potato (S. T.)
Tizita Mamo *
Department of Food Science and Post Harvest Technology, College of Agriculture, Arsi University, P.O.Box 193, Georgia, Ethiopia
*Author to whom correspondence should be addressed.
Abstract
The purpose of this paper was to summarize nutritional and sensory property of chips made from potato (Solanum tuberosum l.). Potatoes have an important role in human nutrition. It is a source of carbohydrates, protein, vitamins and minerals in the diets. Tuber quality is an import attribute for processing, and should be enhanced for increasing farmers’ income and livelihood. The acceptability of potatoes for processing as chips is largely dependent on the quality of the end products. Blanching improves chips color, texture, sweetness, and reduce sourness and bitterness thereby increasing its overall acceptability. French fries and potato crisps are the most consumed processed potato products in large cities. High specific gravity is a sign of that the raw potatoes will produce high chip volume due to high dry matter content and has crispy texture. Tuber with low reducing sugar produce light color chips and is more acceptable by consumers.
Keywords: Chips, potato, dry matter, specific gravity