The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

The aim of the work is to develop innovative technology for potato cultivation aimed at food processing with use effective microorganisms (EMs), limiting chemicalization agriculture. basis research was a field experiment established by randomized subblock method, in three repetitions, where two factors were examined: technologies (3) and varieties (14). influence experimental on quality French fries (FF) chips (PC) investigated. water content assessed drying fat Soxhlet method. sensory assessment performed team 10 panelists accordance EN ISO methodology. In production both FF PC, using EMs contributed significant reduction absorption fats disadvantages FF, so-called “dark ends”, characteristics these products have not deteriorated. Potato obtained from EM system better raw material PC than plantations without microorganisms. beneficial effects preparations depended exposure time variety.