Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

“…The variability in the abovementioned properties is attributed to genotypic factors related to variety, agroecological conditions, and crop farming [ 26 ]. Furthermore, native potatoes contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, and vitamins C, B 3 , and B 6 [ 38 , 41 , 42 , 43 , 44 , 45 ]. Taking into account phenolic compounds, flavonoids, antioxidant capacity (DPPH and ABTS), and anthocyanins, clone 1 had the highest values, so it was chosen to develop the nanoencapsulation of its phenolic extracts in maltodextrin and gum arabic matrices.…”

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

“…There are different varieties adapted to extreme conditions with unique properties that are undervalued by agribusiness; that is why it is necessary to study processing alternatives to reduce poverty and food insecurity in the country’s poorest areas [ 1 ]. Native potato clones contain bioactive compounds that prevent various degenerative diseases due to their high content of polyphenols, anthocyanins, flavonoids, carotenoids, vitamins C, B 3 , and B 6 ; they also contain minerals, such as potassium, iron, zinc, phosphorus, and magnesium, as well as various flavors, colors, and shapes, which are valued in the preparation of different foods [ 2 , 3 , 4 , 5 , 6 , 7 ]. The cultivation and conservation of native pigmented potatoes in Peru are rooted in the ancestral culture of the high Andean populations [ 8 ], and the participation of men and women in agricultural work is differentiated [ 9 ].…”

“…Native potatoes do not contain pesticides, since their cultivation is organic [ 10 ]; they also have low moisture, low level of reducing sugars, and lower oil absorption capacity during frying, compared to known commercial varieties, which contributes to a reduction in energy cost by eliminating water, and a low level of reducing sugars reduces the appearance of the Maillard reaction and bitter taste [ 3 , 11 ]. The low water content of potato chips is around 2%, and in the case of lipids, relatively high values between 30 and 39% [ 12 ], dry matter percentages between 21 and 25%, starch between 16 and 20%, and reducing sugar contents of less than 0.25% are considered adequate parameters in raw materials for potato chips [ 13 ].…”

“…In many parts of the world, potato chips occupy a prominent place in the snack market; these products are obtained by frying potato slices in different vegetable oils [ 14 ], allowing for a crunchy and delicious product, sensory valued by most people [ 12 , 15 ]. This is also linked to consumers currently preferring healthier and more palatable snacks, so developing potato chips with attractive sensory properties and health benefits is vital [ 3 , 16 ]. Frying can generate unique sensory properties in the final product, but also generates adverse effects, such as high caloric content due to fat absorption and toxic compounds, such as oxysterols and acrylamides [ 17 ].…”

“…In particular, preference and acceptance tests of the hedonic scale are used, with which it is possible to know the real use of food in the market and to observe significant differences between products. Non-parametric tests, such as Friedman-Wilcoxon [ 18 ], Kruskal-Wallis, and Mann-Whitney [ 3 , 19 ], are used to process sensory evaluation data.…”