PHYSICAL‐CHEMICAL AND SENSORY QUALITY EVALUATION OF POTATO VARIETIES (SOLANUM TUBEROSUM L.)

Abstract

Seven table potato varieties were studied for pH, soluble solids content, moisture, firmness, color, external appearance of raw tubers and flavor and texture of the fried and boiled product. Monalisa was the most appreciated variety regarding external appearance, Bartina was preferred for the flavor of the fned product while Victoria and Desiree were the best for flavor and texture of boiledpotatoes. The different scores by variety depending on frying or boiling suggest a specific use for each variety. Soluble solids content, pH, and moisture determinations showed minimal differences between varieties. Firmness was highest in the two varieties with the least moisture (Desiree and Victoria) and lowest in varieties with a high degree of moisture (Bartina and Caesar); fresh potato firmness had a positive correlation with these sensorial parameters when the product was boiled. All colorimetric purameters were useful to discriminate red skin from yellow-white skin varieties.

A study of the physicochemical and sensory properties of organic and conventional potatoes (Solanum tuberosum) before and after baking

“…Chroma, which indicates colour intensity was calculated using the equation ( a * 2 + b * 2 ) ½ , while hue, which signifies product colour was calculated using the equation tan –1 ( b */ a *). This method was performed as previously described by Pardo et al. (2000).…”

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

“…The fried potato strips were placed on a rectangular base (TA-BT-KIT), where the penetration test was performed using a TA39 cylindrical tip test probe (2 mm × 20 mm). The strips were perforated to a depth of 4.0 mm at a crosshead speed of 1.5 mm/s at five points on the same side of the potato strip according to the methodology of Pardo et al (2000). The measurements were performed immediately in triplicates after frying, and the load was expressed in grams-force (gf).…”

Survey of Tuber pH Variation in Potato (Solanum) Species

“…Perhaps the solids that are excluded from juiced samples contain significant unrecovered acidity in intact vacuoles. Similar methods of mechanical homogenization have been employed by some previous researchers (Arvanitoyannis et al 2008;Hyde and Morrison 1964;Pardo et al 2000;Nourian et al 2002).…”

“…Lower pH has been highly associated with overall desirable taste, apparently because evaluators favor sweet-tasting cooked potato (Jitsuyama et al 2009;Jansky 2008;Arvanitoyannis et al 2008). Pardo et al (2000) found no link between pH and flavor parameters, but the range of pH was small in that experiment. Wong et al (2008) similarly reported slight flavor variation connected with differences in pH.…”