New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries-Reference-Cited by-同舟云学术

New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries

Published:2023 Issue: Volume:69 Page:01019
ISSN:2117-4458
Container-title:BIO Web of Conferences
language:
Short-container-title:BIO Web Conf.

Author:

Asgar Ali,Subandrio ,Astuti ,Handayani Tri

Abstract

The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one treatment factors, each of which was repeated 3 times. The treatment was the potato variety consisting of seven new high-yielding variety candidates namely : a1 = clone 41, a2 = clone 16, a3 = clone 17, a4 = clone 09, a5 = Atlantik, a6 = Medians, a7 = AR-08 variety. These potato clones had different characteristics in specific gravity, dry matter, reducing sugar, moisture, starch, content, color, taste, crispyness and appearance of the resulting french fries. The best clones for potato chips and french fries were clone 16, atlantic, medians and AR-08. These clones can be used as raw material for the potato chips and french fries industry.

Publisher

EDP Sciences

Subject

General Medicine

Link

https://www.bio-conferences.org/10.1051/bioconf/20236901019/pdf

Reference40 articles.

1. Luthra S.K. and Gupta V.K., "Development of Potato Varieties for Processing Industries - An Overview," National Seminar on 11-12 March, pp. 50–61, 2019.

2. Smith O., "Potato chips," in Potato processing, Talburt William F. and Smith O., Eds. New York: An Avi Book, Published by Nostrand Reinhold Company, 1987, p. 371.

3. Talburt W.F., Weaver M.L., Reeve R.M., and Kueneman R.W., "Frozen French Fries and Other Frozen Products," in Potato processing, Talburt W.F. and Smith O., Eds. New York: An Avi Book, Published by Nostrand Reinhold Company, 1987, p. 491.

4. Talburt W.F., Weaver M.L., Reeve R.M., and Kueneman R.W., "Frozen French Fries and Other Frozen Products," in Potato processing, Talburt W.F. and Smith O., Eds. New York: An Avi Book, Published by Nostrand Reinhold Company, 1987, p. 491.

5. Willard M.J., Hix V.M., and Kluge G., "Dehydrated Mashed Potatoes-Potato Flakes," in Potato processing, Talburt W.F. and Smith O., Eds. New York: An Avi Book, Published by Nostrand Reinhold Company, 1987, p. 557.