Dry matter content directly influences the yield of processed potatoes, the oil absorption rate in fried products and the texture of cooked potatoes. Dry matter is also used as an indicator of bruising risk, with high levels associated with more damage.
Dry matter varies between varieties, but dry matter of the same variety may also vary between seasons in the same locality. This can be the result of differences in the time of planting, soil moisture and ambient temperature.
Typical dry matter ranges for various potato products*:
French Fries – 19.7 to 24.1%
Potato chips – 21.7 to 25.1%
Dehydrated products – 20.7 to 24.1%
* guidance only