Talha Khalil, Muhammad Haroon, Sumaira Miskeen, Shehla Sammi, Muhammad Jahangir, Sara Najeeb, Kainat Nisar, Arsalan Khan, Muhammad Liaquat, Imran Khan, Jae-Won Ha
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Abstract
Potato snacks are a promising nutrient delivery strategy, given their global popularity. This study aimed to compare potato cultivars (S.M Kaghan, Rocco, Kuroda, and Desiree) for chips production. Proximate, physicochemical, microbial, and sensory evaluations were conducted on chips made from these varieties. Rocco had the highest moisture content (1.39%), followed by Kuroda (1.35%). Significant variations (p < 0.05) in fat, carbohydrate, ash, fiber, pH, and acidity were observed between control and all varieties. Mold counts were highest in Rocco (1.11 log CFU/g), while S.M Kaghan, Desiree, and Kuroda had counts of 1.04, 0.85, and 0.99 log CFU/g, respectively. Total plate count increased significantly during storage, reaching 3.27, 3.38, 3.51, 3.62, and 3.72 log CFU/g on days 0, 15, 30, 45, and 60, respectively. Sensory evaluation indicated that the chips were well-accepted, with Desiree variety scoring highest in all attributes.
期刊介绍：
Potato Research, the journal of the European Association for Potato Research (EAPR), promotes the exchange of information on all aspects of this fast-evolving global industry. It offers the latest developments in innovative research to scientists active in potato research. The journal includes authoritative coverage of new scientific developments, publishing original research and review papers on such topics as:
Molecular sciences;
Breeding;
Physiology;
Pathology;
Nematology;
Virology;
Agronomy;
Engineering and Utilization.
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