The influence of potato chemical composition on crisp texture

The aim of this work was determination of the relationship between the texture of potato crisps and starch, nitrogen compounds, non-starch polysaccharides and lignin content. Analyses of five different potato varieties—“Aster”, “Karlena”, “Ania”, “Saturna”, “Panda” harvested in 1996 and 1997, were conducted on potato tubers, before and after peeling, and the crisps produced. Crisps were characterised by proper colour, odour, flavour and texture. The most advantageous, as far as the texture was concerned, were the “Saturna” and “Panda” varieties, while the least successful were “Ania”. The texture of crisps depended on the content of starch in potato tubers and nitrogen substances and non-starch polysaccharides. Among non-starch polysaccharides, protopectins had the most important influence on crisp texture.