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American Potato Journal

, Volume 50, Issue 12, pp 424–430 | Cite as

Potato chips from unpeeled potatoes

  • Roy Shaw
  • C. D. Evans
  • Shirley Munson
  • G. R. List
  • K. Warner
Article

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.

Keywords

Potato Chip Flavor Score Northern Regional Research Laboratory Active Oxygen Method Room Temperature Storage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Literature Cited

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Copyright information

© Springer 1973

Authors and Affiliations

  • Roy Shaw
    • 1
  • C. D. Evans
    • 2
  • Shirley Munson
    • 3
  • G. R. List
    • 2
  • K. Warner
    • 2
  1. 1.Head, Red River Valley Potato Research CenterEast Grand Forks
  2. 2.Agr. Res. Ser., U. S. Dept. of Agr.Northern Regional Research LaboratoryPeoria
  3. 3.Dept. of Horticultural ScienceUniversity of Minnesota

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