Physico-chemical Properties of Potato Cultivars for their Processing Suitability

Abstract

Processed potatoes are an important nutritional component of our diets and the demand for processed potato products are increasing. To evaluate the variety suitable for processing, ten potato cultivars procured from Agricultural Research Station, Hassan, Karnataka were studied for their physical, biochemical and functional parameters. Significant differences in the physical parameters were observed. Sprouting and shrinkage were observed in some cultivars after storage for three months at 10-15°C. Kufri Chipsona-1 and Atlantic cultivar had the highest dry matter content, which is an important quality measure suitable for processing. Proximate composition of all the cultivars varied significantly. Phenol content ranged from 5.74 to 26.79 mg/100g, with the lowest in Frito Lay-1533 and Atlantic cultivar. TSS, water absorption index, bulk density, gelatinization and emulsion capacity vary significantly among the cultivars. Kufri Chipsona-3 contained the highest starch (81.1%) and total soluble solids (7.12°Brix). Based on the low phenol content, Atlantic and Frito Lay-1533 were processed and studied for their functional parameters. Water absorption and gelatinization capacity of Atlantic and Frito Lay-1533 were higher in the processed than in the unprocessed sample and differ significantly.