Processing potential of three Solatium potato varieties in Kenya

Authors

  • J.N. Kabira National Potato Research Station, PO Box 338, Limuru. Kenya
  • P. Saint-Hilaire Department of Food Science and Technology, Faculty of Agriculture, University of Nairobi. PO Box 29053, Nairobi, Kenya
  • M.J.R. Nout Department of Food Science and Technology, Faculty of Agriculture, University of Nairobi. PO Box 29053, Nairobi, Kenya

Keywords:

Crisping quality, Flaking quality, Potato varieties

Abstract

Trials 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.

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Issue

Volume 62 Number 4

Section

Research Papers