Potato Chip Varietal Analysis: a Comparative Evaluation Based on Potato Cultivars

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.