Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing

To make potato production more sustainable for smallholder farmers, product diversification through processing is critical. On the other hand, sector mandated some stringent standards in order to maintain quality, hence quality evaluations are required chip industries. Specific gravity, starch, reducing sugars, tuber dry matter, and color all important characteristics consider processing. This study was designed find suitable varieties with satisfactory attributes chips, comparison varieties. Keeping this mind, performed during winter season of 2019–2020 2020–2021 Bangladesh. Six types viz. BARI Alu-25 (Asterix), Alu-28 (Lady Rosetta), Alu-29 (Courage), Alu-68 (Atlantic), Alu-70 (Destiny), Alu-71 (Dolly) were evaluated different parameters (specific starch content, sugar, color, crispiness). The result showed an ample variation studied among Among varieties, Rosetta) (Courage) found better parameters, such as crispiness, could be recommended