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Potato chips from unpeeled potatoes

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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.

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Literature Cited

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Author information

Authors and Affiliations

  1. Head, Red River Valley Potato Research Center, East Grand Forks, Minn.

    Roy Shaw

  2. Agr. Res. Ser., U. S. Dept. of Agr., Northern Regional Research Laboratory, 61604, Peoria, Ill.

    C. D. Evans, G. R. List & K. Warner

  3. Dept. of Horticultural Science, University of Minnesota, St. Paul, Minn

    Shirley Munson (Assistant Professor)

Authors
  1. Roy Shaw
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  2. C. D. Evans
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  3. Shirley Munson
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  4. G. R. List
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  5. K. Warner
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Additional information

A center cooperatively operated by the North Central Region, Agr. Res. Ser., U. S. Dept. of Agr.; Minnesota Agr. Exp. Sta.; North Dakota Agr. Exp. Sta.; and the Red River Valley Potato Growers’ Assn.

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Shaw, R., Evans, C.D., Munson, S. et al. Potato chips from unpeeled potatoes. American Potato Journal 50, 424–430 (1973). https://doi.org/10.1007/BF02909957

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  • DOI: https://doi.org/10.1007/BF02909957

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