Comparative Evaluation of Different Potato Varieties for Their Suitability for Starch Processing

Aptitudes físicas y nutricionales de ocho tipos de patata

“…La patata Gallega, de las 30 muestras de patatas, se encontró que 5 muestras o el 16.67% de las patatas presentaban ojos profundos y grandes, mientras que 25 muestras o el 83.33% de las patatas no presentaban estas características. La patata Agria fue un caso (2024) MLSHNR, 3(1), [38][39][40][41][42][43][44][45][46][47][48][49][50][51][52] interesante ya que, en el estudio de las 20 muestras, se encontró que el 50% de las patatas presentaban ojos profundos y grandes, mientras que el otro 50% de las patatas no. Esto Indica que hay cierta variabilidad en la característica de los ojos profundos y grandes dentro de esta patata.…”

“…El color de la piel puede variar del color blanco al rojo violeta, esto se debe al tipo de pigmentos presentes en las células del peridermo (25). En general, salvo en los casos (2024) MLSHNR, 3(1), [38][39][40][41][42][43][44][45][46][47][48][49][50][51][52] de ciertas variedades, la mayor parte de las variedades destinadas al mercado se agrupan en tubérculos de piel blanca, amarilla y roja. La textura de la piel, la forma y la presencia de ojos puede ser rasgos distintivos que pueden atraer o no a los consumidores, sin embargo se conoce que los consumidores suelen asociar una piel de color y forma brillante y uniforme , sin manchas ni decoloraciones, con mayor frescura, indicando un estado óptimo de madurez y calidad (26).…”

Characterization of blanching water from the potato processing industry and the influence of processing conditions

“…Company A occasionally included a third blancher in the same processing line (as a matter to extend the 'low-temperature, short-time' blancher) which was also sampled when operational, (further referred to as BL3). This blancher is only used in the period between March -June, when processing late-season and longest stored potatoes (since the harvesting period September -October) to compensate for the usually higher sugar concentrations by extending the time for carbohydrate leaching (Carvalho, 2017;Volkov et al, 2022). At companies B, C, E, F and G an (additional) blancher type was sampled processing larger potato parts (further referred to as BLS) used for the production of other potato products than fries (e.g.…”

“…However late season potato types could also be processed upon harvest but are usually stored through the year to provide continuous input to the processing plants. As an increasing maturity of the potatoes (during storage) involves an increasing amount of starch in the tubers (Volkov et al, 2022), it also benefits sweetening processes, i.e. increasing sugar concentrations (Mestdagh et al, 2008a).…”

“…However, in practice, this refreshment rate is (visually) determined by rules of thumb or based on operators' experience without any specific (online) measurement or control of water characteristic parameters. Also, different factors could be influencing this process: differences between potato varieties (such as Bintje, Fontane, Challenger) as mentioned by Morales-Fernández et al (2015) and Veerman (2003), the difference in early-, mid-or late-season potatoes (i.e., depending on the days needed to reach maturity) with the latter type having a higher starchiness compared to the early season potatoes (Leo et al, 2008;Lisinska and Leszczynski, 1989;Volkov et al, 2022), preharvest conditions (KUMAR et al, 2004) or storage conditions (time & temperature) inducing sweetening processes with changing sugar concentrations in the potatoes as a result (Blenkinsop et al, 2002;Carvalho, 2017;De Wilde et al, 2005).…”