Productivity and quality of potato cultivars for processing as shoestrings and chips

Araújo, Thaís Helena de; Pádua, Joaquim Gonçalves de; Spoto, Marta Helena Fillet; Ortiz, Vanessa Daniel Groppo; Margossian, Priscila Leite; Dias, Carlos Tadeu dos Santos; Melo, Paulo

doi:10.1590/s0102-053620160415

Cited by 18 publications

(12 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Among other parameters, the reducing sugar level is considered one of the most limiting factors in cold chip processing. The sugars in tubers react with proteins and free amino acids in the cytoplasm during the frying process, producing dark pigments with a bitter taste that devalue the final product [16]. Therefore, the importance of using material with low sugar contents is further emphasized by our study results.…”

Section: Resultsmentioning

confidence: 64%

Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Wayumba

Choi

Seok

2019

Foods

View full text Add to dashboard Cite

Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.

show abstract

Section: Resultsmentioning

confidence: 64%

Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Wayumba

Choi

Seok

2019

Foods

View full text Add to dashboard Cite

show abstract

“…The results indicate that variety Lady Rosetta can be preferred as suitable variety and 90 DAP harvest can be optimum to get higher dry matter (%). Dry matter is an index of better processing quality, as it results into lesser oil absorption, less frying time (Pavlista and Ojala, 1997) and better textured products (Genet, 1992) associated with high fat absorption at frying (Araújo et al 2016). And this biomass accumulation can be influenced by various factors, especially by the cultivar, date of harvest and location (Marwaha et al, 2005).…”

Section: Dry Matter Content (%)mentioning

confidence: 99%

Effect of harvesting dates on the yield and tuber quality of processing potatoes

Sharkar

Ahmed

et al. 2019

Bangladesh J. Agric. Res

View full text Add to dashboard Cite

An experiment was conducted to study the effect of harvesting dates and variety on the yield and processing quality of potato tuber. Three processing potato varieties (BARI Alu-25, Asterix; BARI Alu-28, Lady Rosetta and BARI Alu-29, Courage) were used as test crops and they were harvested at different days after planting [80, 90, and 100 days after planting (DAP)]. The three processing potato varieties showed higher tuber yield of Grade A (9.12 t ha-1) and B (13.64 t ha-1). The highest tuber yield (Grade A+B) [29.62 t ha-1] and total tuber yield (35.97 t ha-1) was found in Courage at 90 and 100 DAP harvest, respectively. The variety Lady Rosetta attained the highest percent of processable tuber yield (86.8% of the total tuber yield), the maximum dry matter content (26.37%), specific gravity (1.102) at 90 DAP harvest and this variety also contained the highest mean starch content (111.75 mg g-1 FW) followed by Courage (111.17 mg g-1 FW) and Asterix (103.95 mg g-1 FW). Optimum dry matter content (24.07%), specific gravity (1.091), starch content (110.15 mg g-1 FW), processable tuber yield (26.62 t ha-1) and total tuber yield (32.76 t ha-1) was found at 90 DAP harvest and therefore, it could be mentioned as suitable harvesting date for processing purposes. Among the varieties, Lady Rosetta and Courage were found preferable potato varieties that could be used for processing of potato products. Bangladesh J. Agril. Res. 44(1): 179-193, March 2019

show abstract

“…When evaluating the productive efficiency and quality parameters of potato destined to the processing in the form of potato-shoestring straw and chips of nine cultivars of potato Araújo et al (2016) recommended the Markies cultivar for the industrial processing. Even in the occurrence of mechanical damage and a rise in the temperature, before processing, Markies cultivar remained proper for the industry.…”

Section: Significanmentioning

confidence: 99%

Post-Harvest Quality of cv. Markies Potatoes Submited to Mechancial Damages

Gonçalves¹,

Pereira²,

Soares³

et al. 2020

JAS

View full text Add to dashboard Cite

Mechanical damage and storage conditions may alter carbohydrate metabolism and oxidative enzyme activity, causing darkening and impairing the use of tubers in pre-fried potato processing industry. The objective of this study was to evaluate the enzymatic changes and carbohydrate metabolism of ‘Markies’ potato tubers subjected to mechanical damage and exposed to high temperatures before processing. The tubers were stored for 4 months at 8 °C, and further divided into treatment with impact and abrasion damage; and control treatment, in which the tubers were not damaged. Afterwards, they were stored at 28 °C room temperature, evaluated for loss of accumulated fresh mass (FML); total soluble sugar (TSS), reducing sugar (RS) and non-reducing sugar (NRS); color after frying and activity of polyphenoloxidase (PPO) and peroxidase (POD) at 0, 12, 24, 36 and 48 h after placed at room temperature. The mechanical damages incremented FML, RS, PPO and TSS, NRS and POD up to 35.6, 34, and 22 h, respectively. Regardless of the occurrence of mechanical damage and the period of evaluation, the sticks showed a light color after frying and were classified in category 2. The increase in the evaluation time led to the rise in FML and the PPO activity. It is concluded that the mechanical damages increase the FML and cause darkening of the tips of the sticks after frying, however this variety still display qualities that are suitable for industrial processing.

show abstract

Productivity and quality of potato cultivars for processing as shoestrings and chips

Cited by 18 publications

References 3 publications

Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Effect of harvesting dates on the yield and tuber quality of processing potatoes

Post-Harvest Quality of cv. Markies Potatoes Submited to Mechancial Damages

Contact Info

Product

Resources

About