Dr. Paul Bethke, Jeffrey Endelman, and Yi Wang worked on a group project to evaluate quality attributes for French fries processed from tubers grown in the agronomic trials. Par fried samples were processed at the USDA East Grand Forks lab, frozen on dry ice, and delivered to Madison. Samples were first fried completely, and then measured for color variation, sugar end incidence, as well as internal texture. Protocol generated by JR Simplot was used and modified. The purpose of the tests was to screen for low acrylamide forming clones with good consumer-desired quality.
Dr. Paul Bethke (right) and Dr. Yi Wang were doing the tests.