Sensory characteristics of French fries from six potato varieties

Print
Parent Category: 1995

H. A. Hasimah, J. Mohd. Yunus and M. Y. Rafiah Hasanah

Abstract

French fries were prepared from six locally-grown potato varieties stored for 100 days at 5 °C and 10 °C. Sensory evaluation on the French fries assessed their colour, texture and overall acceptability. Colour, texture and overall acceptability of the French fries made from potatoes stored at 5 °C were significantly different for the varieties. Only texture of French fries made from potatoes stored at 10 °C was significantly different. At 5 °C, the highest mean score for texture and overall acceptability was obtained by Diamant French fries. At 10 °C, Diamant also scored the highest mean for colour, texture and overall acceptability. Diamant is the best of the six locally-grown varieties for producing French fries.

Full Text ( 21 KB )

Download Joomla Free Templates for your success.
Journal of Tropical Agriculture and Food Science (JTAFS)
Publication and Knowledge Management Programme, Corporate Communication and Quality Centre,MARDI Headquarters, Serdang Persiaran MARDI-UPM, 43400 Serdang, Selangor Malaysia
Telephone: +603- 8953 7201 | Fax: +603- 8953 7232
Copyright © 2024 JTAFS. All Rights Reserved.
Joomla Business Templates by template joomla