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

Abstract

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.

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

“…As for color, lightness (L*) ranged from 13.55-22.15, and chroma a (a*) and chroma b (b*) values were analogous to those of pigmented potatoes, being linked to anthocyanins that confer reddish and purple tones [4,45]. Moisture, which is associated with a longer shelf life, fluctuated between 75.92 and 76.73%.…”

“…Moisture, which is associated with a longer shelf life, fluctuated between 75.92 and 76.73%. Water activity (Aw), which influences stability and shelf life, was between 0.82 and 0.84, slightly exceeding that of other tubers, preventing microbial growth [45,46].…”

“…The variability in the abovementioned characteristics is attributed to genetic factors associated with the native potato variety, agroecological conditions, and cultivation techniques [4,45]. For this reason, due to the higher contents of bioactive compounds, the native potato variety Kulli papa was chosen to carry out nanoencapsulation using the spray-drying process.…”

Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours

“…The total phenol could be attributed to phenolic acids, flavonoids, tannins, and the hydrolysis of different compounds, such as proteins, which release phenolic compounds and make them more available. Furthermore, it could be attributed to the degradation of anthocyanins that help form various polyphenolic compounds because the Folin–Ciocalteu reagent could react with proteins and sugars that are part of the composition of these tubers [ 10 , 83 ]. In this study, the extruded 2G snacks from Andean crops had values around 112–130 mg GAE /100 g. The Ce sample had the lowest value compared with the other Andean tubers; however, it is essential to note that these values (112 mg GAE /100 g) were the highest compared to those reported by Salazar [ 10 ] in taro flour.…”

Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods

“…Before the measurements, the colorimeter was calibrated with standard black and white reference plates to ensure reliable readings. Then, powdered tara gum samples were successfully placed inside the reading cell, and the lightness values ( L* ), chroma a* , and chroma b* were recorded [ 27 , 28 ].…”