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Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation.

Author(s) : KAABER L., SUNDT T. W., SLINDE E.

Type of article: Article

Summary

Tubers of 12 potato cultivars were stored at 4 deg C for 6 months before being sliced and fermented for up to 48 hours by Lactobacillus strain NCIMB 40450 in a brine of 1.5% sodium chloride, prior to frying. It is suggested that fermentation time could be used to control potato chip colour, and that all cutlivars tested could be used for the production of chips with regard to colour.

Details

  • Original title: Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation.
  • Record ID : 1997-1600
  • Languages: English
  • Source: Potato Res. - vol. 38 - n. 1
  • Publication date: 1995

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