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

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.