Processing potential of three Solatium potato varieties in Kenya
Keywords:Crisping quality, Flaking quality, Potato varieties
AbstractTrials were conducted with Kerr's Pink, Desiree and Kenya Baraka Solanum potato varieties for production of crisps and flakes. Finished crisps were assessed for quality by a trained sensory panel with the aid of a standard colour chart. All three varieties made highly acceptable crisps. Flakes prepared using a single-drum drier were evaluated for quality by trained panels and physico-chemical methods. Flakes from all three varieties had acceptable colour, texture and flavour.