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301180 Food Preservation and Packaging Technologies - Western Sydney University
Discussion summary
Key points to discuss include:
a. Discuss the effect of blanching on the potato, review the peroxidase test results.
b. Discuss the effect of specific gravity and glucose test results on the quality of the cooked potato chips.
c. Discuss the sensory results for chip coloz, texture, oiliness, and flavour of the cooked potato chips, and draw conclusions on the effect of specific gravity and glucose test results on cooked potato quality.
d. Was there any difference after freezing, discuss how freezing would affect potato chip quality.
Answer 4 question in 700 words result is already done by me lab manual file read it on page 33 and do only discussion
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