TY - JOUR T1 - Effects of Cultivars(Agria and Marfona) and Packaging Atmosphere (Atmospheric Air and Nitrogen) on Texture, Color and Peroxide Value of Formulated Potato Chips TT - بررسی بافت‌، رنگ و مقدار پراکسید چیپس فرموله شده سیب زمینی از ارقام اگریا و مارفونا در زمان انبارداری JF - JCPP JO - JCPP VL - 10 IS - 3 UR - http://jcpp.iut.ac.ir/article-1-581-en.html Y1 - 2006 SP - 249 EP - 256 KW - Shelf life KW - Texture KW - Color KW - Peroxide value KW - Formulated chips. N2 - To prepare a sheetable dough, potato granule and potato puree of Agria and Marfona potato-cultivars, corn flour, emulsifier ,shortening, water,starch, salt, garlic and pepper powder were used. Dough was sheeted to thickness of 1-2 mm and formed to desirable shape. These slices were baked at 125oC for 30 minutes. Prepared potato chips were packed in air or nitrogen atmosphere and stored in dark at 25oC. Peroxide value, bending strength and color of the samples were determined in 30 day intervals. Peroxide value was detected just at the end of the third month. Peroxide value in chips packed in nitrogen atmosphere was less than that in chips packed in air atmosphere. Atmosphere of packages had a significant effect on the bending strength of the chips (p M3 ER -