Potato crisps represent one of the most widely consumed snack products worldwide, with quality attributes such as texture, colour, and flavour strongly influencing consumer acceptance. Fully mature tubers typically contain around 80% water, 12% starch, and a small proportion of protein, yet the interplay between cultivar type, moisture and salt levels, and frying parameters in shaping final crisp quality remains insufficiently explored. This study introduces an integrated assessment of these factors across three potato cultivars, providing novel insights into how targeted adjustments in storage and processing conditions can optimise crisp texture, colour, and sensory appeal.
This study aims to evaluate the performance of three potato cultivars in terms of texture, colour, and sensory properties, with a focus on the influence of moisture and salt content. The potatoes were stored at temperatures between 4.5 and 6°C to reduce water content, which affects frying efficiency and final product quality. Tubers were graded, washed, and sliced into uniform round shapes using a centrifuge, with thicknesses of 1.0 mm (crinkle cut), 0.5 mm (desirable), and 0.3 mm. When excess starchy debris was present, compressed air blowers were used for cleaning.
Frying was conducted at temperatures between 138°C and 145°C with continuous stirring to ensure even cooking and prevent sticking. Crisps were defined as thin, deep-fried slices with a minimum salt content of 0.05%, to which spices and flavourings were optionally added based on consumer preferences.
The results indicated that cultivar type, frying temperature, and slice thickness significantly affected the crisp quality, influencing texture, colour, and overall sensory appeal. The findings highlight the importance of selecting appropriate varieties and controlling storage and processing conditions to maintain nutritional value, prolong shelf life, and ensure product firmness.