Evaluation of the texture of fried potatoes
Texture of potatoes with different shapes (slices and strips) were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices (Bintje variety) were fried at four oil temperatures: 160, 170, 180 and 190C until reaching a moisture content of similar to1.7%. A puncture test with three point support for the slices was applied to measure the texture of potato chips usi
