Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan

Abstract

In the recent decades, snacks industry has drawn considerable attention owing to its versatility in taste, nutrition (Adeleke & Babalola, 2020), cost competitiveness, ready to eat convenience , and processing methods. The quality attributes of snacks depends on processing methods, starch-protein structure, and processing conditions (Hashemi et al., 2017). The understandings about the right raw material, such as cost effectiveness, high yield, nutritional quality, and prolong shelf life is inevitable. Various snacks products based on potato (either use raw potatoes or processed) are available in market (Barreto et al., 2019;Duarte-Correa et al., 2020), however, their storage stability in the market is still unknown. Thus, there is need to pay a great attention toward food safety concerns, such as microbial study during the storage.

Evaluation of Market‐Available Snack Chip Packaging: Modified Atmosphere Packaging, Water Activity, Mechanical Properties, and Efficiency of Packaging Material Use

“…The oil content, respective fat content, is between 30 to 45 g/100 g [6]. Other studies reported of an oil content of 36.1 to 42.5 g/100 g [14], 42.1 to 47.6 g/100 g [15], 19.2 to 23.0 g/100 g [16], 18.7 to 36.9 g/100 g [8], 15 to 38 g/100 g [2], and 33 g/100 g [17]. The shelf-life is between 4.5 and 12 months [18].…”

Extraction and characterization of starch from low-grade potatoes and formulation of gluten-free cookies containing modified potato starch

“…The potato tuber comprises of several essential amino acids, most importantly lysine, high dietary fiber and starch content, and low-fat content [ 4 ]. The high starch content makes potatoes a basic raw material for several food industries to make value-added products like chips, fries, flakes and pre-peeled potatoes [ 5 ].…”

Environmental impact of the production process of washing, assorting and packaging fresh potatoes and measures to mitigate it

“…Potato is a tuber rich in potassium, iron, vitamin C and vitamin B (specifically thiamine). Due to its great variety (Jaggan et al ., 2020; Nawaz et al ., 2021), it is available on the markets all year round. However, some varieties are only available at certain times of the year.…”