Quality requirements of potatoes for different
forms of processed products
Characteristics |
Products |
|||
Dehydrated |
French
fries |
Chips |
Canned |
|
Tuber
shape |
Round
to oval |
Oblong |
Round
to oval |
Round
to oval |
Tuber
size, mm |
30 |
50 |
40-85 |
20-35 |
Eyes |
Shallow |
Shallow |
Shallow |
Shallow |
Specific
gravity |
1.080 |
1.080 |
>
1.080 |
<
1.070 |
Dry
matter, % |
>20 |
>20 |
>20 |
<18 |
Reducing
sugar (% fresh wt) |
0.5 |
0.5 |
<
0.15 |
0.5 |
After
cooking discoloration |
Slight |
Slight |
- |
Nil |
Enzymic
discoloration |
Slight |
- |
- |
- |
Texture |
Fairly
firm to mealy |
Fairly
firm |
Fairly
firm to mealy |
Waxy |