Home > IX South-Eastern Europe Symposium on Vegetables and Potatoes > Research on the influence of cultivar on processing yields of potato chips

Articles

Research on the influence of cultivar on processing yields of potato chips

Article number

1391_102

Pages

763 – 770

Language

English

Abstract

The potato processing industry establishes strict processing requirements to obtain the highest quality products at reasonable prices.
A cultivar with a starch content between 17 and 19% is preferred for chips because a lower starch content in the tubers leads to a high oil uptake during frying and reduced shelf life.
The following cultivars were processed into chips in the laboratory: Opal, Hermes, Milenium, Pirol and Verdi, cultivars harvested from the experimental field in four fertilization variants.
The best chip yield was obtained from Pirol with 29.41% followed by Verdi with 29.27%. The best results for all the parameters analyzed were recorded in the N:P:K treatment applied as 211:120:249 kg ha^‑1 active substance where the chip yield was 30.98%, roasting time 628 and starch content 19.64% in tubers.
To ensure higher processing yields in chips the cultivar used and fertilization ratio are the determining factors.

Publication

IX South-Eastern Europe Symposium on Vegetables and Potatoes

Authors

G. Mike, A. Baciu, L. Mike

Keywords

potato, cultivar, fertilization, processing, chips

Full text

https://doi.org/10.17660/ActaHortic.2024.1391.102

Groups involved

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