CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 13 : Frying

Potato Chip production

1. For potato fried products, potatoes with high solid content (20-22%) are preferred. They result in better product texture and lower oil absorption.
2. Low reducing sugar contents of potatoes are preferred to minimize dark colour development.

Types of white potatoes desired for different uses

High specific gravity (Above 1.08 )	Low specific gravity (Below 1.08)
Chips Potato granules Baking Mashing French Frying	Canning Boiling