Open AccessYams (Dioscorea spp.) for Production of Chips and French Fries
Author(s) -
Franklin W. Martin,
Ruth M. Ruberté
Publication year - 1972
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v56i3.10829
Subject(s) - french fries , dioscorea , food science , flavor , yield (engineering) , mathematics , horticulture , chemistry , biology , materials science , metallurgy , medicine , alternative medicine , pathology
Tubers of 25 varieties of yam (Dioscorea spp.) were peeled, sliced, and cooked in corn oil at 375° F. Chips were evaluated freshly cooked and after 1 week of storage. They were rated for crispness, hardness, flavor, and appearance. Species of yam other than D. alata usually did not yield good chips. The Puerto Rican vaiiety Forastero (D. alata) yielded one of the best chips. The quality of hot French fries was related closely to chip quality. Among cooking fats, corn oil and a mixture of lard and hydrogenated vegetable oil gave best results. These results can be commercialized with little modification.