Analysis of selective potato varieties and their functional assessment

• Main Authors: Kashif Sarfraz ABBASI, Abdul QAYYUM, Ayaz MEHMOOD, Talat MAHMOOD, Sami Ullah KHAN, Muhammad LIAQUAT, Asma SOHAIL, Asif AHMAD
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2019-04-01
• Series: Food Science and Technology
• Subjects: potato; post processing; functional characteristics; characterization
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005004115&lng=en&tlng=en

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. In 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.