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.
KeywordsPotato Chip Flavor Score Northern Regional Research Laboratory Active Oxygen Method Room Temperature Storage
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