Abstract

The texture of fried potatoes with different shapes were evaluated after frying and in some cases after baking. Blanched and unblanched potato slices were fried at four oil temperatures. A puncture test with three point support for the slices was applied to measure the texture of potato chips using the maximum force of break (MFB) and deformation of break (DB) parameters extracted from the force versus distance curves. Significant higher MFB and lower DB values for unblanched fried slices indicate that these are crispier than blanched chips for moisture contents lower than 4%.