Starch and dry matter content of Netted Gem in relation to French fry texture

Studies were made on the relation of French-fry texture to solids content and to starch granule size in stored Netted Gem potatoes. Texture as evaluated both by a sensory panel and by an objective method was positively correlated with the percentages of starch granules in the 31–44 and 22–31 micron ranges. The usual positive correlations of texture with starch content, dry matter content, and specific gravity were in evidence. In limited trials, greater starch viscosiy and swelling power were associated with poorer texture. Heating time required to reach maximum viscosity was also related to texture, the longer heating times being associated with better texture.