Volume 10, Issue 3 (fall 2006)                   2006, 10(3): 249-256 | Back to browse issues page

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N. Zamindar, M. Shahedi. Effects of Cultivars(Agria and Marfona) and Packaging Atmosphere (Atmospheric Air and Nitrogen) on Texture, Color and Peroxide Value of Formulated Potato Chips . Journal of Crop Production and Processing 2006; 10 (3) :249-256
URL: http://jcpp.iut.ac.ir/article-1-581-en.html
Effects of Cultivars(Agria and Marfona) and Packaging Atmosphere (Atmospheric Air and Nitrogen) on Texture, Color and Peroxide Value of Formulated Potato Chips
N. Zamindar * , M. Shahedi
Abstract:   (10363 Views)
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<0.01). The bending strength of chips packed in nitrogen atmosphere was more than that of chips packed in air atmosphere. Storage time had significant effect on bending strength (p<0.01). Storage time and cultivar effects on lightness and darkness of chips (L in hunter lab system) were significant (p<0.01). Storage time and cultivar effects on yellowness and blueness (b) of chips were significant (p<0.05). Storage time, cultivar and packaging atmosphere had no significant effect on redness and greenness (a) of chips (p<0.05)
Keywords: Shelf life, Texture, Color, Peroxide value, Formulated chips.
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Type of Study: Research | Subject: General
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