Título en español.

E. J. Rodríguez-Sosa; J. R. Cruz-Cay; M. A. González; F. W. Martin

doi:10.46429/jaupr.v57i3.10743

Vol. 57 No. 3 (1973), Articles

Vol. 57 No. 3 (1973)

Shell-Life Study of Farm Lisbon Yam (Dioscorea alata) Chips

Articles

https://doi.org/10.46429/jaupr.v57i3.10743

Published 1973-07-01

E. J. Rodríguez-Sosa
J. R. Cruz-Cay
M. A. González
F. W. Martin

E. J. Rodríguez-Sosa

J. R. Cruz-Cay

M. A. González

F. W. Martin

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Rodríguez-Sosa, E. J., Cruz-Cay, J. R., González, M. A., & Martin, F. W. (1973). Shell-Life Study of Farm Lisbon Yam (Dioscorea alata) Chips. The Journal of Agriculture of the University of Puerto Rico, 57(3), 196–202. https://doi.org/10.46429/jaupr.v57i3.10743

Abstract

Yam chips of good quality were prepared from the Farm Lisbon variety (D. alata). Samples were packed using three different types of storage containers, i.e., vacuum-packed tin cans, nitrocellulose-coated 195-yield, double cellophane bags, and polyvinylidene chloride-coated 210-yield, double cellophane bags. Yam chips packed in vacuum-packed tin cans had a longer shelf-life than those packed in the two other types of containers. Of the three types of frying media, lard proved best in terms of its effect on sensory qualities.

https://doi.org/10.46429/jaupr.v57i3.10743

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Shell-Life Study of Farm Lisbon Yam (Dioscorea alata) Chips

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