Process for preparing no or low fat potato chips and straws

Details Process for preparing no or low fat potato chips and straws Process for preparing no or low fat potato chips and straws

1993-09-14

1995-08-15

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426464, 426466, 426808, A23L 1217

Patent

active

054417589

ABSTRACT:
Potatoes are blanched, washed, treated with amylase, dehydrated, hydrated to 12% to 30%, tempered to a uniform moisture and toasted at 140.degree. C. to 220.degree. C. to about 2% moisture. The resulting product is flavored, salted and may have controlled amounts of oil, preferably between 3% and 7% by final weight, added during the process, preferably after toasting.

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Putz, "Spezielle Problem Ebeider Chip", Die Starke Jan. 1975, pp. 12-16.
Talburt, Potato Processing, 1975, pp. 529-530.

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