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Journal articles on the topic 'Chips potato'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Marcotte, Michelle. "Potato Chips." Canadian Institute of Food Science and Technology Journal 19, no. 4 (1986): xi. http://dx.doi.org/10.1016/s0315-5463(86)71477-6.

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2

Thurow, Lester C. "Microchips, Not Potato Chips." Foreign Affairs 73, no. 4 (1994): 189. http://dx.doi.org/10.2307/20046816.

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3

Kalita, Diganta, and Sastry Jayanty. "Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars." Current Research in Nutrition and Food Science Journal 5, no. 2 (2017): 75–88. http://dx.doi.org/10.12944/crnfsj.5.2.04.

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Potatoes are a good source of various nutritional and health promoting compounds such as Vitamin C, dietary fibers, potassium, magnesium, and carbohydrates. One of its fried products “potato chips” is the most popular snacks among consumers of all ages. This study presents useful data on total fats, reducing sugars, Vitamin C, minerals, total phenolics, antioxidant activity, glycoalkaloids, and acrylamide levels of potato chips made from three potato cultivars (Snowden, Lamoka, and Atlantic) grown at different locations in the USA. From the results obtained, these potato chips are notable for

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4

Aminlari, M., R. Ramezani, and M. H. Khalili. "Production of Protein-Coated Low-Fat Potato Chips." Food Science and Technology International 11, no. 3 (2005): 177–81. http://dx.doi.org/10.1177/1082013205054785.

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The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potat

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5

Del Nobile, M. A. "Packaging design for potato chips." Journal of Food Engineering 47, no. 3 (2001): 211–15. http://dx.doi.org/10.1016/s0260-8774(00)00118-7.

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6

Garayo, Jagoba, and Rosana Moreira. "Vacuum frying of potato chips." Journal of Food Engineering 55, no. 2 (2002): 181–91. http://dx.doi.org/10.1016/s0260-8774(02)00062-6.

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7

CAIXETA, ALINE T., ROSANA MOREIRA, and M. ELENA CASTELL-PEREZ. "IMPINGEMENT DRYING OF POTATO CHIPS." Journal of Food Process Engineering 25, no. 1 (2002): 63–90. http://dx.doi.org/10.1111/j.1745-4530.2002.tb00556.x.

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8

Dhital, Sushil, Stefan K. Baier, Michael J. Gidley, and Jason R. Stokes. "Microstructural properties of potato chips." Food Structure 16 (April 2018): 17–26. http://dx.doi.org/10.1016/j.foostr.2018.03.001.

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9

Ulus, Hande, and Jonathan Allen. "Nutrient Degradation in Baked or Air-Fried Sweet Potato Chips." Current Developments in Nutrition 4, Supplement_2 (2020): 783. http://dx.doi.org/10.1093/cdn/nzaa052_052.

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Abstract Objectives The project tested the hypothesis that baked sweet potato chips will retain nutrients and can be produced with lower fat than commercially prepared fried chips. Sweet potato is a staple food that is a good source of dietary fiber, copper, manganese, antioxidants, vitamins C, A, B6, and E and is low in calories and fat. Orange-fleshed sweet potato is a good source of beta-carotene, a vitamin A precursor. Due to its nutritional benefits, demand is increasing and a growing market has created a variety of sweet potato products. Beta-carotene is a heat, light, oxygen labile mole

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10

Timalsina, Pratiksha, Reena Prajapati, Sabina Bhaktaraj, Razina Shrestha, Susmita Shrestha, and Pranabendu Mitra. "Sweet Potato Chips Development and Optimization of Chips Processing Variables." Open Agriculture 4, no. 1 (2019): 118–28. http://dx.doi.org/10.1515/opag-2019-0011.

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Abstract Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain quality sweet potato chips with low fat. RSM with CCRD was used to develop regression and response surface models to observe the effect of pre-drying time and frying variables and optimize the f

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11

Saranya K. K, Saranya K. K., and B. Barathi B. Barathi. "Quality of Potato Chips Fried in Different Oils." Indian Journal of Applied Research 2, no. 1 (2011): 90–92. http://dx.doi.org/10.15373/2249555x/oct2012/31.

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12

Suhartinah, Suhartinah, and Dewi Lusiana. "PKM Product Innovation White AC Sweet Potato Becomes Chips and Cupcake in Sukodono." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (2019): 16. http://dx.doi.org/10.30587/kontribusia.v2i1.776.

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Most of the livelihoods of Sukodono Village’s people, Pujer District, Bondowoso Regency are farming; various kinds of agricultural products produced by the residents of Sukodono Village are white AC sweet potato. But, the yield of many white AC sweet potatoes which is not sold well causes decays and makes farmers give up. When I was a field supervisor of KKN Unmuh Jember, the KKN students and I promoted the Nafiah Posdaya which had once been formed. With the hope to overcome the problem of the white AC sweet potato farmers, namely by processing white AC sweet potato into chips and cupcakes man

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13

Wibowo, C., Erminawati, R. Wicaksono, and P. Haryanti. "Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola." Food Research 4, no. 6 (2020): 1905–11. http://dx.doi.org/10.26656/fr.2017.4(6).190.

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Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and s

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14

Mathers, A. I., J. A. Rooke, and R. Crawshaw. "Digestion by sheep of diets containing different ratios of grass silage to partially-fried potato chips." Proceedings of the British Society of Animal Science 1995 (March 1995): 91. http://dx.doi.org/10.1017/s0308229600028580.

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In preparing potato chips for the fast food industry a proportion of the material produced is rejected. Although the composition of these partially-fried chips would suggest that the chips should be fed to non-ruminant livestock, the bulky wet nature of the material precludes this option for many. Therefore a substantial proportion of the chips produced are fed to ruminants especially to growing cattle. Little is known about the rumen digestion of such materials. The aim of the experiment was therefore to evaluate potato chips as a ruminant feed.

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15

Mavituna, Ferda. "From Recombinant Proteins to Potato Chips." Food and Bioproducts Processing 75, no. 1 (1997): 1. http://dx.doi.org/10.1205/096030897531261.

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16

Segnini, S., P. Dejmek, and R. Oste. "Reproducible Texture Analysis of Potato Chips." Journal of Food Science 64, no. 2 (1999): 309–12. http://dx.doi.org/10.1111/j.1365-2621.1999.tb15889.x.

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17

Vliegenthart, J. I., R. Y. Yada, R. H. Coffin, and E. C. Lougheed. "Sweet Potato Chips: A Cultivar Evaluation." Canadian Institute of Food Science and Technology Journal 22, no. 4 (1989): 408. http://dx.doi.org/10.1016/s0315-5463(89)70484-3.

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18

Van Horn, Royal. "Sex, Potato Chips, and Media Literacy." Phi Delta Kappan 84, no. 1 (2002): 10–96. http://dx.doi.org/10.1177/003172170208400104.

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19

Segnini, Sandra, Franco Pedreschi, and Petr Dejmek. "Volume Measurement Method of Potato Chips." International Journal of Food Properties 7, no. 1 (2004): 37–44. http://dx.doi.org/10.1081/jfp-120022494.

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20

McLAIN, H. D., and G. McKAY. "The fluidization characteristics of potato chips." International Journal of Food Science & Technology 16, no. 1 (2007): 59–66. http://dx.doi.org/10.1111/j.1365-2621.1981.tb00996.x.

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21

Kadamne, Jeta, and Andrew Proctor. "Rapid Oil Extraction from Potato Chips." Journal of the American Oil Chemists' Society 87, no. 7 (2010): 835–36. http://dx.doi.org/10.1007/s11746-010-1558-1.

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22

Li, Yao, Yilin Zhang, Haibo Liu, Xuedong Jin, and Xiong Liu. "Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying." International Journal of Food Engineering 17, no. 7 (2021): 517–27. http://dx.doi.org/10.1515/ijfe-2020-0278.

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Abstract Hot water blanching (WB) and steam blanching (SB) have been noted to improve the quality of potato chips. In this work, the possibility of steam blanching assisted with ultrasound treatment (SUB) to enhance the quality of dried potato chips and fried potato crisps was investigated. Compared to WB and SB groups, dried potato chips of SUB groups showed lower shrinkage ratio (78.46%), higher rehydration capability (3.93:1), and lower moisture content (0.08 g/g). Meanwhile, fried potato crisps of SUB groups displayed lower hardness (1965.70 g) and oil content (12.0%). The low reducing sug

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23

Zelinková, Z., M. Doležal, and J. Velíšek. "3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products." Czech Journal of Food Sciences 27, Special Issue 1 (2009): S421—S424. http://dx.doi.org/10.17221/1065-cjfs.

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The occurrence of 3-chloropropane-1,2-diol fatty acid esters (bound 3-MCPD) in French fries and potato chips is reported. These products belong to the group of foodstuffs with high amount of 3-MCPD esters. Bound 3-MCPD was determined in all analysed samples in following concentrations: pre-frying French fries 27–64 &mu;g/kg, French fries (final product) 100–258 &mu;g/kg and potato chips 229–1008 &mu;g/kg. Palm oil used for frying potato chips was analysed as well and the bound 3-MCPD levels ranged from 654 to 1920 &mu;g/kg. 3-MCPD esters are formed in these products as a conseq

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24

Archana, Ganesan, and Muthusamy Sukumar. "Preparation and Characterisation of Starchy Foods by Plant Polymers from Abelmoscus esculentus Agro Waste and Gracilaria corticata - for Commercial Food Applications." Current Nutrition & Food Science 16, no. 9 (2020): 1411–20. http://dx.doi.org/10.2174/1573401316666200319140530.

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Objective: The surface modification of high temperature processed potato chips by structurally stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied. The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide. Methods: The mucilage polysaccharides were extracted from the A. esculentus and Gracilaria corticate by hot solvent extraction. The mucilage coating solutions were prepared at 1% concentration individually an

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25

Prasnowo, M. Adhi, Shafiq Nurdin, and Ahlan Ahlan. "ANALISIS KELAYAKAN MESIN PENGERING KERIPIK KENTANG." AGROINTEK 13, no. 1 (2019): 10. http://dx.doi.org/10.21107/agrointek.v13i1.4047.

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Batu City is a tourist destination for domestic and foreign tourists because it have variety of tourist destinations that have been managed properly. The development of tourist destinations that increases rapidly, making the businessmen souvenirs typical of Batu City growing. It is also felt by potato chips entrepreneurs, who are experiencing increased demand. But entrepreneurs increasingly difficult to increase the amount of productivity, because the technology used to produce potato chips is still simple. So that can not meet the needs of a very high market. This study aims to determine the

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26

Tajner-Czopek, Agnieszka, Agnieszka Kita, and Elżbieta Rytel. "Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks." Applied Sciences 11, no. 9 (2021): 3943. http://dx.doi.org/10.3390/app11093943.

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The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to contr

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27

Mostafa, Heba. "Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation." Foods 9, no. 5 (2020): 586. http://dx.doi.org/10.3390/foods9050586.

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To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation. Lyophilization of probiotics was carried out into two cryoprotective media—skim milk (SM) and gelatin/glycerol (GG) as lactose-free medium. Results revealed that GG and SM media were the most suitable

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28

Negoita, Mioara, Adriana Laura Mihai, Enuta Iorga, and Nastasia Belc. "Fatty Acids and Trans Fatty Acids Profile of Potato Chips and French Fries Marketed in Romania." Revista de Chimie 71, no. 1 (2020): 456–65. http://dx.doi.org/10.37358/rc.20.1.7875.

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The aim of the study was to evaluate the composition in fatty acids (FAi) and trans fatty acids (t-FAi) from potato chips and French fries using gas chromatography coupled with mass spectrometry (GC-MS). The fat sample was extracted with petroleum ether, using the Buchi B-811 automatic extraction unit, the Soxhlet Standard procedure. The extracted fat was saponified with sodium methoxide solution and the fatty acids derivatized into fatty acid methyl esters (FAME) with BF3 methanolic solution. Six potato chips samples and six French fries samples, coming from 3, respectively 5 brands, were pur

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29

Kwak, Han Sub, Sang Sook Kim, Yoon Hyuk Chang, Mohammed Saleh, and Youngseung Lee. "Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method." Journal of Food Quality 2019 (April 30, 2019): 1–6. http://dx.doi.org/10.1155/2019/5462751.

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Reference calibration is a useful technique when sensory evaluation is not feasible or practical. This study was conducted to predict the crispness perception of potato chips evaluated by instrumental means through the reference-calibrated method. To investigate the relationship between sensory evaluation and instrumental measurement data, six different standard references for crispness were used. Instrumental crispness was predicted by measuring the total area of the chip with a texture analyzer. The samples were also evaluated by six trained panelists. Nine chips with various textures were t

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30

Marangoni Júnior, Luís, Danielle Ito, Sophia Moyses Lamonica Ribeiro, Marta Gomes da Silva, José Maurício de Aguirre та Rosa Maria Vercelino Alves. "Retention of β-carotene in biofortified sweet potato chips after processing". Acta Scientiarum. Technology 42 (3 жовтня 2019): e43103. http://dx.doi.org/10.4025/actascitechnol.v42i1.43103.

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Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the consumption of this product. The aim of this study was to evaluate the thermal blanching methods (steam and in boiling water) in β-carotene retention in the production of dehydrated biofortified sweet potato chips with air circulation at 65°C. The raw material, the chips blanched in steam and in boiling water had a content of β-carotene of 501.86 ± 53.65,

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31

Mariotti, María, Pablo Cortés, Arvid Fromberg, Anette Bysted, Franco Pedreschi, and Kit Granby. "Heat toxicant contaminant mitigation in potato chips." LWT - Food Science and Technology 60, no. 2 (2015): 860–66. http://dx.doi.org/10.1016/j.lwt.2014.09.023.

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32

Pedersen, Jörgen R., and Jim O. Olsson. "Soxhlet extraction of acrylamide from potato chips." Analyst 128, no. 4 (2003): 332. http://dx.doi.org/10.1039/b212623k.

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33

Edreschi, F. P., D. Mery, F. Mendoza, and J. M. Aguilera. "Classification of Potato Chips Using Pattern Recognition." Journal of Food Science 69, no. 6 (2006): E264—E270. http://dx.doi.org/10.1111/j.1365-2621.2004.tb10996.x.

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34

OUCHON, P. B., and D. L. PYLE. "Studying Oil Absorption in Restructured Potato Chips." Journal of Food Science 69, no. 3 (2006): FEP115—FEP122. http://dx.doi.org/10.1111/j.1365-2621.2004.tb13363.x.

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35

Rommens, Caius M., Hua Yan, Kathy Swords, Craig Richael, and Jingsong Ye. "Low-acrylamide French fries and potato chips." Plant Biotechnology Journal 6, no. 8 (2008): 843–53. http://dx.doi.org/10.1111/j.1467-7652.2008.00363.x.

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36

Monette, M. "The science of pesticide-free potato chips." Canadian Medical Association Journal 184, no. 14 (2012): E741—E742. http://dx.doi.org/10.1503/cmaj.109-4290.

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37

Manfredini, M., A. Badiani, N. Nanni, and R. Chizzolini. "Sweet potato chips in heavy pig production." Livestock Production Science 35, no. 3-4 (1993): 329–40. http://dx.doi.org/10.1016/0301-6226(93)90102-n.

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38

Pedreschi, Franco, Pedro Moyano, Natalie Santis, and Romina Pedreschi. "Physical properties of pre-treated potato chips." Journal of Food Engineering 79, no. 4 (2007): 1474–82. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.029.

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39

Granda, Claudia, Rosana G. Moreira, and Elena Castell-Perez. "Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips." Journal of Food Science 70, no. 9 (2006): E519—E525. http://dx.doi.org/10.1111/j.1365-2621.2005.tb08313.x.

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40

Das, Santanu, Biplab Mitra, Asok Saha, et al. "Evaluation of Quality Parameters of Seven Processing Type Potato (Solanum tuberosum L.) Cultivars in the Eastern Sub-Himalayan Plains." Foods 10, no. 5 (2021): 1138. http://dx.doi.org/10.3390/foods10051138.

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The eastern sub-Himalayan plain of India is a popular potato growing belt in which vast scope exists to introduce processing grade cultivars. The selection and introduction of a better quality processing grade cultivar in this region may pave the way for the processing industries. Keeping these in the backdrop, this study was conducted at Instructional Farm of Uttar Banga Krishi Viswavidyalaya (UBKV), Pundibari, Cooch Behar, West Bengal, India under eastern sub-Himalayan plains during winter seasons of 2016–17 and 2017–18 in which seven processing type potato cultivars (Kufri Chipsona-1, Kufri

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41

Schul, David, Daniel Tallmadge, Derek Burress, Deborah Ewald, Belinda Berger, and David Henry. "Determination of Fat in Olestra-Containing Savory Snack Products by Capillary Gas Chromatography." Journal of AOAC INTERNATIONAL 81, no. 4 (1998): 848–68. http://dx.doi.org/10.1093/jaoac/81.4.848.

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Abstract A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or "low fat." The method can measure total and saturated fat in savory snacks when present at levels of 0.2-10 g total fat and 0.1-3 g saturated fat per 30 g serving. The method is standardized to measure C6- C24 fatty acids. Extraction of olestra-containing savory snack samples with chlorofo

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42

Easdani, M., Khaliduzzaman, and MHR Bhuiyan. "The Design of HACCP Plan for Potato Chips Plant in Bangladesh." Journal of Environmental Science and Natural Resources 5, no. 2 (2013): 329–38. http://dx.doi.org/10.3329/jesnr.v5i2.14839.

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The purpose of this study is to design Hazard Analysis and Critical Control Point (HACCP) plan for potato chips production based on actual conditions in the plant. A specific model has been developed to boost the safety and quality of potato chips product in this plant. The spread of some diseases by unsafe products due to pathogen reported makes it important to pay attention to the potential contamination in potato chips production. The prerequisite programs (PRPs), operational prerequisite programs (OPRPs), hazards, critical control point, preventive measure, critical limits, monitoring proc

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43

Dange, V. U., B. K. Sakhale, and N. A. Giri. "Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips." Current Research in Nutrition and Food Science Journal 6, no. 1 (2018): 222–26. http://dx.doi.org/10.12944/crnfsj.6.1.25.

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Acrylamide is a carcinogenic compound formed in starchy food during heat processing. The application of L-asparaginase was found effective method to prevent acrylamide formation in fried potato chips. This enzyme efficiently catalyzes the conversion of amino acid L-asparagine into L-aspartic acid, which is not an acrylamide precursor. The acrylamide formation is considerably limited by the application of this enzyme in fried food products. The potato chips were prepared and treated with different concentrations of L-asparginase enzyme viz. 0.2 IU, 1.0 IU, 1.5 IU and 2.0 IU respectively. The tr

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44

Munira, Umme Aulia, and Tasmia Tasnim. "Potato Snacks in Bangladesh: Unhealthy Snack with Higher Fat Content and Alternative Healthier Options." Journal of Chemical Engineering 28, no. 1 (2014): 4–8. http://dx.doi.org/10.3329/jce.v28i1.18102.

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Potato snack is one of the most popular snacks item in Bangladesh. In this study the nutrition facts of potato snacks (potato chips and french fries) of different brands of home and aboard and of different food chain shops were analyzed and compared with the ideal one. From this study it was observed that most of the brands have been deviated from the quantity of nutrition facts that should be contained in an ideal potato snack. The noteworthy difference was noticed for the case of protein content for potato chips. For French fries, it has been determined that homemade french fries contain the

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45

Oliveira, Silvana N., Mário E. R. M. Cavalcanti Mata, Maria E. Duarte, et al. "Preparation of Sweet Potato Chips by Combined Method in Different Thicknesses." Journal of Agricultural Science 11, no. 5 (2019): 296. http://dx.doi.org/10.5539/jas.v11n5p296.

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The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 &deg;C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the

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46

Yi, Jianyong, Chunhui Hou, Jinfeng Bi, Yuanyuan Zhao, Jian Peng, and Changjin Liu. "Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method." Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/6157697.

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and te

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47

Kurniawan, Helmi, and Tarkus Suganda. "Uji Kualitas Ubi Beberapa Klon Kentang Hasil Persilangan untuk Bahan Baku Keripik." Jurnal Agro 1, no. 1 (2014): 33–43. http://dx.doi.org/10.15575/79.

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Penelitian ini bertujuan menguji kualitas ubi beberapa klon kentang hasil persilangan sebagai bahan baku keripik. Penelitian dilakukan mulai Bulan Mei sampai Bulan Juli 2013 di Laboratorium Pasca Panen Balai Penelitian Tanaman Sayuran.Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan tiga ulangan. Perlakuan yang diuji terdiri dari 6 klon hasil persilangan dan 3 varietas pembanding. Hasil penelitian menunjukkan bahwa perbedaan klon kentang memberikan pengaruh terhadap warna, rasa, kerenyahan, dan penampilan keripik yang dihasilkan dan klon kentang terbaik yang memenuhi persyara

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48

Dhakal, R., SK Sah, SM Shakya, and KB Basnet. "Tuber yield and quality of potato chips as affected by mulch, variety, and potash levels under western Terai, Nepal." Agronomy Journal of Nepal 2 (February 3, 2013): 121–32. http://dx.doi.org/10.3126/ajn.v2i0.7527.

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An experiment was conducted at Divyapuri of Nawalparasi district in the western Terai during winter season 2008/09. There were 16 treatments consisting of two mulch levels (mulched and no mulch) as main plot, two varieties (Kufri Chipsona-1 and Kufri Chipsona-2) as sub plot and four levels of potash (0, 50, 100 and 150 kg K2O /ha) as sub-sub plot arranged in split-split plot design with four replications to evaluate the effect of these treatments on tuber production and their effect on quality of potato chips. The result showed that plant height, number of shoot per plant, dry matter accumulat

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49

LEE, KEN, ANNE M. HERIAN, and NANCY A. HIGLEY. "Sterol Oxidation Products in French Fries and in Stored Potato Chips." Journal of Food Protection 48, no. 2 (1985): 158–61. http://dx.doi.org/10.4315/0362-028x-48.2.158.

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Potato chips and french fries were analyzed by high performance liquid chromatography and thin layer chromatography for cholesterol and (β-sitosterol oxidation products. Chips stored for 150 d at 23°C in unopened foil bags contained no detectable sitosterol oxidation products, but those held at 40°C contained 7α-hydroxysitosterol, 7β-hydroxysitosterol, and sitosterol (β-epoxide only after an extended storage of 95 d. French fries as purchased contained sterol α- and β-epoxides, and 7α- and 7β-hydroxysterols. These sterol oxidation products were present in repeat samples from five different fas

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Curticăpean, Manuela-Claudia. "Screening the Presence of Amflora Transgenic Potato in Food or Feed Products." Acta Medica Marisiensis 62, no. 4 (2016): 392–94. http://dx.doi.org/10.1515/amma-2016-0051.

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AbstractObjective. Amflora potato, event EH92-527-1 was genetically modified to produce only the amylopectin component from starch composition. The presence of the transgenic potato in the food on Romanian market should be verified although the Amflora potato uses for industrial purposes and animal feed. The aim of this study was to detect the presence of the Amflora potato in the food or feed products.Methods. For this purpose, five samples of potato tubers and four samples of chips were analyzed. DNA isolation was performed with E.Z.N.A. ® MicroElute Genomic DNA kit (Omega Bio-Tek, USA). For

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