Habung Ganga*, Uma N. Kulkarni and Nirmala N Yenegi
University of Agricultural Sciences, Dharwad, Karnataka
Received-10.07.2015, Revised-17.07.2015
Abstract: Moisture content of varieties differed significantly (p≤0.01) ranging from 78.87 per cent to 84.53 per cent with lowest in Atlanta and thus ranked first. Variety Kufri Khayti (20.93 mg/100g) showed highest dry matter content. Starch of potato tubers and it ranged between 58.32 per cent to 85.67 per cent with highest content in Kufri Khayti and lowest in Kufri Surya. Among the varieties Kufri Pukhraj had lowest reducing sugars (55.13 mg/100g), whereas lowest non reducing and total sugar in J/99-242 with 104.43 mg/100g and 216.10 mg/100g respectively. Compared to control variety, chips prepared from Kufri Khayti found to be more crunchy, possessed firm texture as well as appealing flavour, appearance and overall acceptability. The acceptability scores was highest for potato chips from Kufri Khayti (88.89 %) followed by Kufri Surya (80.44 %). There was a negative relationship between reducing sugar and colour score as well as moisture content and texture score, whereas positive relation between dry matter and sensory parameter.
Keywords: Chemical, Chips, Potato
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