Introduction On April 24, 2002, the Swedish National Food Administration published data and comments on disturbingly high concentrations of acrylamide in some foods (1). Acrylamide causes tumors in laboratory animals. The discovery was considered particularly alarming as the acrylamide-containing foodstuffs include products regularly consumed in rather large quantities, such as potato chips, Fr...

Potato chips and French fries are products which often used in the human diet. The aim of this study was to investigate influence cutting thickness, shape moisture content on palm olein uptake, as well quality during production fried potatoes. Blanching operation conducted water for 3 minutes at a temperature 85oC, while frying process 165oC. peroxide value free fatty acid (% oleic acid) were d...

The purpose of this study was to determine the effects different doses gibberellic acid (GA3) on growth, tuber yield and some quality traits potato. experiment arranged in a split-plot design with three replicates, cultivars Marabel, Alegria Agria were main plots, GA3 (0, 25, 50 100 mg L-1) sub-plots. Gibberellic applied leaves by spraying 50th day after planting (during flowering). application...