Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Location and Agro-Climatic Situations
2.2. Experimental Materials and Design
2.3. Experimental Procedures and Management
2.4. Data Collection and Parameters Estimation
2.4.1. Specific Gravity
2.4.2. Determination of Dry Matter Content
2.4.3. Extraction of Sugar and Starch
2.4.4. Reducing Sugar Content Determination
2.4.5. Starch Content Determination
2.4.6. Blanching and Potato Chip Preparation
2.4.7. Assessment of Potato Chips Color
2.4.8. Measurement of Chips Crispiness
2.4.9. Sensory Evaluation of Chips
2.5. Statistical Data Analysis
3. Results and Discussion
3.1. Specific Gravity and Dry Matter Content
3.2. Starch Content of Different Processing Varieties
3.3. Reducing Sugar Content of Different Processing Varieties
3.4. Chips Crispiness and Color
3.5. Sensory Evaluation of Chips
3.6. Correlations
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Soil Texture | pH | OM (%) | Total N (%) | K (meq100g–1 Soil) | P | S | Z | B |
---|---|---|---|---|---|---|---|---|
ppm | ||||||||
Silty clay | 6.3 | 0.62 | 0.07 | 0.11 | 20 | 10 | 0.70 | 0.2 |
Variety Name | Origin | Shape | Size | Skin Color | Smoothness of Skin | Flesh Color | Eye Base Color | Eye Depth | Eye Distribution | Image |
---|---|---|---|---|---|---|---|---|---|---|
BARI Alu-25 (Asterix) | The Netherlands | Oval to long oval | Medium to large | Red | Smooth | Light yellow | Red | Shallow | Even | |
BARI Alu-28 (Lady Rosetta) | The Netherlands | Round to oval | Medium | Red | Rough | Light yellow | Red | Medium | Predominant | |
BARI Alu-29 (Courage) | The Netherlands | Round to oval | Medium | Red | Rough | Cream | Red | Deep | Predominant | |
BARI Alu-68 (Atlantic) | America | Round (compressed) | Medium | Yellow | Medium | White | Yellow | Medium | Predominant | |
BARI Alu-70 (Destiny) | The Netherlands | Round to short oval | Medium | Yellow | Medium | Yellow | Red | Medium | Predominant | |
BARI Alu-71 (Dolly) | France | Round (compressed) | Medium | Red | Rough | Light yellow | Red | Medium | Predominant |
Varieties | Specific Gravity | Dry Matter (%) (Oven Dry Method) | Dry Matter (%) (Digital Hydrometer Method) | Starch (mg/g Fresh wt.) | Reducing Sugar (mg/g Fresh wt.) | Crispiness (mm) |
---|---|---|---|---|---|---|
BARI Alu-25 (Asterix) | 1.074 bc | 19.88 d | 18.72 b | 21.15 c | 0.724 b | 0.880 b |
BARI Alu-28 (Lady Rosetta) | 1.085 a | 22.61 a | 21.42 a | 26.06 a | 0.591 c | 0.723 c |
BARI Alu-29 (Courage) | 1.084 a | 21.72 ab | 20.29 ab | 24.66 b | 0.619 c | 0.731 c |
BARI Alu-68 (Atlantic) | 1.079 ab | 20.89 bc | 20.73 a | 21.36 c | 0.787 ab | 0.947 a |
BARI Alu-70 (Destiny) | 1.068 c | 20.63 cd | 19.04 b | 21.47 c | 0.809 a | 0.748 c |
BARI Alu-71 (Dolly) | 1.083 a | 21.38 bc | 21.11 a | 22.26 c | 0.645 c | 0.902 ab |
CV (%) | 0.396 | 2.495 | 4.277 | 2.760 | 5.994 | 4.238 |
Significance Level | ** | ** | * | *** | *** | *** |
Varieties | Chips Color | |||
---|---|---|---|---|
Lightness (L*) | Chroma (C*) | Hue Angle (H*) | Sensory Evaluation Score | |
BARI Alu-25 (Asterix) | 60.77 ± 2.00 c | 20.02 ± 0.40 b | 83.38 ± 1.28 bc | 3.27 ± 0.05 b |
BARI Alu-28 (Lady Rosetta) | 71.77 ± 3.16 a | 28.96 ± 0.66 a | 88.62 ± 0.98 a | 1.38 ± 0.07 e |
BARI Alu-29 (Courage) | 70.88 ± 3.71 a | 27.24 ± 0.56 a | 87.50 ± 0.65 a | 1.82 ± 0.07 d |
BARI Alu-68 (Atlantic) | 59.59 ± 3.17 c | 19.07 ± 1.07 b | 82.17 ± 3.58 bc | 3.17 ± 0.15 b |
BARI Alu-70 (Destiny) | 65.29 ± 2.65 b | 27.21 ± 1.78 a | 79.68 ± 2.44 c | 3.82 ± 0.10 a |
BARI Alu-71 (Dolly) | 69.35 ± 1.37 a | 28.69 ± 1.94 a | 85.95 ± 1.70 ab | 2.83 ± 0.11 c |
CV (%) | 3.276 | 4.647 | 2.621 | 3.679 |
Significance Level | *** | *** | ** | *** |
Varieties | Sensory Attributes | |||
---|---|---|---|---|
Appearance | Taste | Aroma | Overall Acceptability | |
BARI Alu-25 (Asterix) | 7.07 ± 0.25 cd | 8.77 ± 0.21 ab | 7.23 ± 0.25 a | 7.97 ± 0.15 ab |
BARI Alu-28 (Lady Rosetta) | 8.67 ± 0.12 a | 8.97 ± 0.06 a | 7.47 ± 0.32 a | 8.40 ± 0.40 a |
BARI Alu-29 (Courage) | 8.70 ± 0.10 a | 8.83 ± 0.15 ab | 7.33 ± 0.29 a | 8.30 ± 0.26 a |
BARI Alu-68 (Atlantic) | 8.27 ± 0.15 b | 7.87 ± 0.21 c | 7.20 ± 0.30 ab | 7.87 ± 0.38 ab |
BARI Alu-70 (Destiny) | 7.37 ± 0.15 c | 8.60 ± 0.26 b | 6.90 ± 0.30 b | 7.50 ± 0.30 b |
BARI Alu-71 (Dolly) | 6.73 ± 0.32 d | 8.63 ± 0.15 ab | 7.37 ± 0.21 a | 7.60 ± 0.26 b |
CV (%) | 2.375 | 2.240 | 2.427 | 3.770 |
Significance Level | *** | *** | * | * |
Parameters | Dry Matter | Starch | Reducing Sugar | Chips Color | Crispiness |
---|---|---|---|---|---|
Specific gravity | 0.67 ** | 0.68 ** | −0.69 ** | −0.75 *** | −0.09 |
Dry Matter | 0.84 *** | −0.63 ** | −0.77 *** | −0.50 * | |
Starch | −0.76 *** | −0.92 *** | −0.69 ** | ||
Reducing Sugar | 0.83 *** | 0.35 | |||
Chips Color | 0.48 * |
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Islam, M.M.; Naznin, S.; Naznin, A.; Uddin, M.N.; Amin, M.N.; Rahman, M.M.; Tipu, M.M.H.; Alsuhaibani, A.M.; Gaber, A.; Ahmed, S. Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae 2022, 8, 362. https://doi.org/10.3390/horticulturae8050362
Islam MM, Naznin S, Naznin A, Uddin MN, Amin MN, Rahman MM, Tipu MMH, Alsuhaibani AM, Gaber A, Ahmed S. Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae. 2022; 8(5):362. https://doi.org/10.3390/horticulturae8050362
Chicago/Turabian StyleIslam, Md Mazadul, Sauda Naznin, Afroz Naznin, Md Nasir Uddin, Md Nurul Amin, Md Mushfiqur Rahman, Mohammad Monirul Hasan Tipu, Amnah Mohammed Alsuhaibani, Ahmed Gaber, and Sharif Ahmed. 2022. "Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing" Horticulturae 8, no. 5: 362. https://doi.org/10.3390/horticulturae8050362
APA StyleIslam, M. M., Naznin, S., Naznin, A., Uddin, M. N., Amin, M. N., Rahman, M. M., Tipu, M. M. H., Alsuhaibani, A. M., Gaber, A., & Ahmed, S. (2022). Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. Horticulturae, 8(5), 362. https://doi.org/10.3390/horticulturae8050362