Crisps, the right balance
industry with a 'favourable' starch to sugar ratio to beat the
burnt flavour when frying.
The new potato variety - Ivory Crisp - bred by plant geneticist Richard Novy at the small grains and potato research unit of the Agricultural Research Service(ARS) in Idaho, is targeted at crisp manufacturers.
Principally because the starch to sugar ratio helps 'helps prevent the unattractive dark spots and burnt flavour that can occur when frying potatoes with a higher amount of sugar,' claim the researchers.
Ivory Crisp's compact, round shape makes it perfect for slicing into chips. When fried, as part of the crisp-making process, Ivory Crisp chips brown evenly to a light-golden colour, they added.
According to ARS the starch - sugar balance is even kept during cold storage when cool temperatures can have the 'undesirable effect of enhancing the natural conversion of starch to sugar'.
Before they're made into chips, some potatoes have to be reconditioned, to reduce the amount of accumulated sugar. 'But Ivory Crisp needs little or no reconditioning,' said the researchers, highlighting a further feature to cut costs.
Ivory Crisp originated from a seedling produced in North Dakota's potato breeding programme. Full findings are published in a recent issue of American Journal of Potato Research.
