Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region

Huaman, Jovencio Ticsihua; Arteaga-Llacza, Pedro; Miranda-Jara, Angélica; Quispe-Barrantes, Patricia; Miranda-Chávez, Helí; Quispe-Solano, Miguel Ángel; Chuquilín-Goicochea, Roberto

doi:10.1007/978-3-031-08545-1_54

Cited by 3 publications

(7 citation statements)

References 11 publications

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“…The variability in the abovementioned properties is attributed to genotypic factors related to variety, agroecological conditions, and crop farming [ 26 ]. Furthermore, native potatoes contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, and vitamins C, B 3 , and B 6 [ 38 , 41 , 42 , 43 , 44 , 45 ]. Taking into account phenolic compounds, flavonoids, antioxidant capacity (DPPH and ABTS), and anthocyanins, clone 1 had the highest values, so it was chosen to develop the nanoencapsulation of its phenolic extracts in maltodextrin and gum arabic matrices.…”

Section: Resultsmentioning

confidence: 99%

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09–165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.

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Section: Resultsmentioning

confidence: 99%

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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“…There are different varieties adapted to extreme conditions with unique properties that are undervalued by agribusiness; that is why it is necessary to study processing alternatives to reduce poverty and food insecurity in the country’s poorest areas [ 1 ]. Native potato clones contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, vitamins C, B 3 , and B 6 ; they also contain minerals, such as potassium, iron, zinc, phosphorus, and magnesium, as well as various flavors, colors, and shapes, which are valued in the preparation of different foods [ 2 , 3 , 4 , 5 , 6 , 7 ]. The cultivation and conservation of native pigmented potatoes in Peru are rooted in the ancestral culture of the high Andean populations [ 8 ], and the participation of men and women in agricultural work is differentiated [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Native potatoes do not contain pesticides, since their cultivation is organic [ 10 ]; they also have low moisture, low level of reducing sugars, and lower oil absorption capacity during frying, compared to known commercial varieties, which contributes to a reduction in energy cost by eliminating water, and a low level of reducing sugars reduces the appearance of the Maillard reaction and bitter taste [ 3 , 11 ]. The low water content of potato chips is around 2%, and in the case of lipids, relatively high values between 30 and 39% [ 12 ], dry matter percentages between 21 and 25%, starch between 16 and 20%, and reducing sugar contents of less than 0.25% are considered adequate parameters in raw materials for potato chips [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…In many parts of the world, potato chips occupy a prominent place in the snack market; these products are obtained by frying potato slices in different vegetable oils [ 14 ], allowing for a crunchy and delicious product, sensory valued by most people [ 12 , 15 ]. This is also linked to consumers currently preferring healthier and more palatable snacks, so developing potato chips with attractive sensory properties and health benefits is vital [ 3 , 16 ]. Frying can generate unique sensory properties in the final product, but also generates adverse effects, such as high caloric content due to fat absorption and toxic compounds, such as oxysterols and acrylamides [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…In particular, preference and acceptance tests of the hedonic scale are used, with which it is possible to know the real use of food in the market and to observe significant differences between products. Non-parametric tests, such as Friedman-Wilcoxon [ 18 ], Kruskal-Wallis, and Mann-Whitney [ 3 , 19 ], are used to process sensory evaluation data.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

Ligarda-Samanez,

Palomino-Rincón,

Choque-Quispe

et al. 2023

Foods

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Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the physicochemical and sensory quality in chips of native potato clones grown at 3496 m altitude, for which the potatoes were cut into slices and fried in extra virgin olive oil at 180 °C for 200 s. This was determined by proximal analysis, reducing sugars, minerals, color, antioxidant capacity (AC), total phenolic compounds (TPC), and anthocyanins in fresh and chips; an instrumental characterization by FTIR and SEM and sensory tests were also performed. The native potatoes presented low moisture and reduced sugar contents; when frying, their bioactive properties improved, increasing AC, TPC, and trace elements, such as K, Mg, Ca, P, Fe, and Zn. To conclude, fresh clones have high yields in the field and are an essential source of nutrients and bioactive; the salt-free chips of clone B presented better physicochemical properties and greater sensory acceptance, closely followed by clone A. Both clones could be used as raw material by food companies that produce snacks to benefit high Andean agricultural producers.

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Cultural and ethnobotanical legacy of native potatoes in Colombia

Galvis-Tarazona

Ojeda-Pérez

Moreno

2022

J Ethnobiology Ethnomedicine

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Background Native potatoes are Andean tubers of great historical, social, food, genetic and nutritional importance, and they contribute significantly to food security by supplementing the household diet and also providing alternative income. Even when their cultivation and consumption imply great benefits, their use and local preservation depend to a large extent on the recognition of their ethnobotanical and cultural importance. In this context, this study consolidates an important ethnobotanical research bases for native potatoes in Colombia. Methods The study collected data through semi-structured interviews and dialogues (130) in the municipality of Chiscas, department of Boyacá, central-eastern Colombia. The questionnaire was focused on native potatoes and sought to investigate the knowledge related to cultivation, diversity, patterns and forms of preparation for use and consumption. Likewise, knowledge heritability mechanisms were investigated and ethnobotanical indices of relative importance, use and culture were estimated. Results Documentation of ethnobotanical knowledge included aspects such as seed care and availability, cultural management of the crop, patterns of use and consumption, as well as ways of preparing the tubers. In total, 23 vernacular names of native potato and 360 reports of use (commercial, domestic or ritual-magical) were recorded for the 15 main genotypes. Quantitative estimates included the importance index: (a) cultural, for which values ranged between 0.059 and 0.812; (b) relative, with records between 0.04 and 0.43; and (c) use, which ranged between 0.06 and 0.63. The ethnobotanical importance index (d) for native potatoes was 57.26, which corresponds to a “very high” ethnobotanical value. This allowed us to identify that Criollas were the most recognized and used potatoes within the community. In addition, it was shown that vertical transmission is the main way in which traditional knowledge about native potatoes is inherited. Finally, an artificial intelligence tool was preliminarily implemented to identify the polarity generated in the interviewees by the questions. Conclusion The results of this research provide valuable information on the ethnobotany of native potatoes in Colombia. The genotypes used by the community of the municipality of Chiscas were recognized for their high gastronomic and nutritional potential, as well as for their great ethnobotanical and cultural importance. These data can be considered as a valuable tool to support any action aimed at the conservation and revaluation of these tubers.

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Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region

Cited by 3 publications

References 11 publications

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

Cultural and ethnobotanical legacy of native potatoes in Colombia

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