Processed potatoes quality assessments

For more detailed discussion of potato product quality assessment and assurance, the book Total Quality Assurance for the Food Industries (Gould, 2001) is essential reading, and for frozen French fried potatoes we especially recommend Hui s chapter of the Handbook of Vegetable Preservation and Processing (Hui, 2004). 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

Bashasha and Scott (2001) conducted a study in northeastern Uganda to assess the status and market potential of processed sweet potato, namely, inginyo and amukeke. Their results indicated that sweet potato was processed primarily for household food security. Respondents reported lack of time, high labor cost, and lack of market as the main bottlenecks, while peeling and slicing were the most labor-intensive activities. Owori and Hagenimana (2000) conducted research to improve the quality (odor, color, sensory, nutritional, and... 

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