However, (A) chips were evaluated a

However, (A) chips were evaluated as having preferred aromatic
flavour and umami. The scores in Table 2 suggest that aromatic flavour
was provided by the Maillard reaction and umami was provided
by peels. From these results, it was concluded that (A) and
(B) chips are suitable for direct consumption, whereas (C) chips
could be useful as ingredients of processed foods. Sweetness was
evaluated as poor in (C) chips, which also makes them suitable
for use in processed foods without changing the taste. Lastly, the
inulin content in (A), (B), and (C) chips was determined. The (C)
chips contained 22% less inulin than (B) chips, 27% less inulin than
(A) chips, however, the (C) chips still contained 14.7 g of inulin/
100 g dry matter.