Processing potential of three Solatium potato varieties in Kenya

J.N. Kabira, P. Saint-Hilaire, M.J.R. Nout

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.

Keywords


Crisping quality; Flaking quality; Potato varieties

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