The flesh of the potato should be textured and full and never waxy. Potatoes used for potato chips and French fries require a narrow range in dry matter content. Higher dry matter content in raw product improves recovery rate during processing and directly influences texture and appearance and indirectly influences the colour of potato chips and French fries.
The white potato is starchy white tuber of the nightshade family. The common white potato, like corn and tomatoes originated in the Americas and is now the most important starchy food in the temperate regions of America and Europe.
One 7-ounve oven baked potato, skin included, dishes up 220 calories, mostly starchy carbs, plus 4 g dietary fibre, 5 g protein and practically not fat. Potatoes are a useful of protein tubering and contain small, unimportant amounts of mineral and the B group of vitamins.
They are a good source of potassium, but variable in ascorbic acid (vitamin C). The ascorbic acid content will vary form 5-50 mg/100 g since there are losses due to storage. After three month’s storage in a cold place, a potato losses about one-third of its vitamin C; after six months, about two thirds.
Potato tubers
