Analysis of selective potato varieties and their functional assessment

Abstract

The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. On general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties considering their physical attributes. A significant correlation (R = 0.925) was estimated amongst geometric mean diameter and surface area. Maximum dry matter and starch contents were observed in Lady Rosetta followed by Chipsona. Desiree showed higher fat, sugar and mineral contents than all other selected potato cultivars. Promising correlation (R= 0.952) was estimated among total minerals and ash contents. Functional traits were recorded maximum in Desiree followed by Lady Rosetta. A significant correlation (R = 0.907) was described between total phenolic contents and radical scavenging activity. Lady Rosetta proved to be the most preferred potato variety considering post processing parameters followed by Chipsona.

Physico-chemical and Nutraceutical Characterization of Selected Indigenous Guava (Psidium guajava L.) Cultivars

“…In addition, the same has also been confirmed through significant correlation observed between estimated bioactive compounds and radical scavenging activity. This correlation has also been reported by different other researchers like; dos Santos et al (2017), Abbasi et al (2019) and Rehman et al (2019). Based upon our investigations, we can say that the guava cultivars are effective free radical scavengers.…”

“…In present study, selected eight indigenous guava cultivars were characterized on the basis of sum of 31 different traits. The data pertaining to Pearson's correlation indicated the highly significant correlation (Table 6) between GMD and surface area (R 2 = 0.9974 p < 0.05) that is why the average increase in GMD, the surface area will also be increased (Ali et al, 2011;Abbasi et al, 2019). Among chemical parameters significant correlation was found between TSS and total sugars (R 2 = 0.9398 p < 0.05), pH and total sugars (R 2 = 0.8443 p < 0.05), TSS and pH (R 2 = 0.8578 p < 0.05).…”

“…A major correlation was established among the bioactive antioxidant components and radical scavenging potential of guava fruit of all selected cultivars ( Table 7). The correlation between antioxidant activity and total phenolic compounds has been extensively studied in different fruit and vegetables (Abbasi et al, 2019). The ascorbic acid contents being a predominant antioxidant found in guava fruit were significantly correlated with other functional parameters like RSA (R 2 = 0.9970 p < 0.05), TPC (R 2 = 0.9855 p < 0.05) and TFC (R 2 = 0.9705 p < 0.05).…”

Effect of boiling on classification performance of potatoes determined by computer vision

“…The cooked potatoes consist of 20% carbohydrate, 1.8% fiber, 1.7% protein, vitamin C, calcium, riboflavin, niacin, other minerals, and provide 86 kcal energy. Due to the presence of antioxidants, phenolic compounds and low cholesterol, eating potatoes may protect people against cancer, cardiovascular diseases and disorders and trauma of cells [1]. Potato may be consumed after processing, in different forms, such as, for example, salads, potato soups, mashed potatoes, French fries, potato chips [2].…”

“…Crossbreeding resulted in the occurrence of thousands of potato cultivars [4]. The potato cultivars may be different in terms of physical, chemical and functional properties, processing potentials, as well as post-processing parameters [1]. Heat processing in water (boiling) or oil (frying) before the consumption of potatoes causes the gelatinization of the starch resulting in the softening of the inner core [2].…”