بررسی بافت‌، رنگ و مقدار پراکسید چیپس فرموله شده سیب زمینی از ارقام اگریا و مارفونا در زمان انبارداری

To prepare a sheetable dough, potato granule and potato puree of Agria and Marfona potato-cultivars, corn flour, emulsifier ,shortening, water,starch, salt, garlic and pepper powder were used. Dough was sheeted to thickness of 1-2 mm and formed to desirable shape. These slices were baked at 125oC for 30 minutes. Prepared potato chips were packed in air or nitrogen atmosphere and stored in dark at 25oC. Peroxide value, bending strength and color of the samples were determined in 30 day intervals. Peroxide value was detected just at the end of the third month. Peroxide value in chips packed in nitrogen atmosphere was less than that in chips packed in air atmosphere. Atmosphere of packages had a significant effect on the bending strength of the chips (p<0.01). The bending strength of chips packed in nitrogen atmosphere was more than that of chips packed in air atmosphere. Storage time had significant effect on bending strength (p<0.01). Storage time and cultivar effects on lightness and darkness of chips (L in hunter lab system) were significant (p<0.01). Storage time and cultivar effects on yellowness and blueness (b) of chips were significant (p<0.05). Storage time, cultivar and packaging atmosphere had no significant effect on redness and greenness (a) of chips (p<0.05)