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Study of Chemical and Physical Characteristics for Some Potato Cultivars Available Locally and Evaluation of Chips Produced from Them | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 15, Issue 4, 2015, Pages 157-166 | ||
| Authors | ||
| Bayan Yaseen AL Abdullah; Sarwar Abubakir Ahmed Safraiy | ||
| Abstract | ||
| The chemical composition, physical characteristics and chips processing, for four potato cultivars available locally Santé (S), Courage (C), Laperla (L), Marfona (M) were studied. It had been observed that there were significant differences in moisture percentage; the high moisture was in cultivar M which reached 75.202%. Result showed height content of total solids cultivar C, amounting to 26.495%. Also, it was noticed that cultivars C, L were highly significantly in TSS, reaching 7.200, 7.400%, respectively, protein content decreased significantly in cultivar L, which amounted to 2.100% compared with other varieties. Cultivar M showed high content of fat amounting to 0.199% compared with others. High and lower content of fibers was noticed at Cultivars M and L, respectively. Results reached increasing of ash content to cultivars S, C. Total carbohydrates, were increased significantly C, L cultivars which reached 22.797, 22.722% respectively. The high value of pH was observed at cultivar M reached 6.007. The highest hardness was observed in cultivar L which reached 4364.833 g/cm2. Cultivars S, C had the higher specific gravity significantly they amounted to 1.063, 1.066 respectively. There were significant differences in percentages of potato chips moisture ranged from 1.090-2.055%. The largest amount of oil was noticed in chips of cultivar S amounted to 28.775%. The highest amount of ash was in chips of cultivar M which reached 1.935%, The highest amount of Sodium chloride was in chips of cultivar S which reached 0.909%. Values of peroxide, free fatty acids and acid value were increased in chips of cultivar M. Sensory evaluation of potato chips showed no significant differences among varieties S, C, M. These results referred to the possibility to use potato varieties S, C, M to produce chips with great success, and to a lesser extent for cultivar L. | ||
| Keywords | ||
| Potato; carbohydrate; Hardness; specific gravity; Chips | ||
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