Starch recovery line for processing Desirée and Únicapotato chips for use in the snacks formulation

In the potato chip processing, there is the slicing stage in which there is a starch leaching that precipitates in thewashing tublower part, and it is subsequently disposed of as wastewater. The scope of this study was to propose the recovery of the starch of two potato varieties (Desiréeand Única) and apply it in the further formulation of nachosproduced by thesamecompany, replacing the oatmeal. The stages for starch recuperation weresolid-liquid separation, filtration, sedimentation, drying, grinding, sifted and packing. The starch recovery has a yield of 2,52% for the Desiréevariety and 2,43% for the Única variety. The physiochemical and microbiological properties were determined using as reference the Peruvian Norm SA/DM N° 615-2003. The output of nachoswas 80% for Desirée variety and81% for Únicavariety.