Abstract
Abstract The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. In general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties considering their physical attributes. A significant correlation (R = 0.925) was estimated amongst geometric mean diameter and surface area. Maximum dry matter and starch contents were observed in Lady Rosetta followed by Chipsona. Desiree showed higher fat, sugar and mineral contents than all other selected potato cultivars. Promising correlation (R= 0.952) was estimated among total minerals and ash contents. Functional traits were recorded maximum in Desiree followed by Lady Rosetta. A significant correlation (R = 0.907) was described between total phenolic contents and radical scavenging activity. Lady Rosetta proved to be the most preferred potato variety considering post processing parameters followed by Chipsona.
Highlights
Potato (Solanum tuberosum L.), is one of the major staple and world’s fourth largest food crop primarily of Latin American continent and yielded more dry matter per hectare than the major cereal crops
Prepared dishes of potato include: Fried potatoes (French fries), boiled/steamed potatoes, baked potatoes and mashed potatoes mixed with yogurt or milk and butter (Tierno et al, 2016)
Five commercial potato varieties harvested from Okara District, (Punjab, Pakistan) and were directly brought to the Food Technology Department, PMAS-Arid Agriculture University, Rawalpindi (Pakistan) where the experiments were conducted
Summary
Potato (Solanum tuberosum L.), is one of the major staple and world’s fourth largest food crop primarily of Latin American continent and yielded more dry matter per hectare than the major cereal crops World over, it is ranked fourth amongst the other food crops like; wheat, rice and maize (Mahgoub et al, 2015). One hundred grams of cooked potato provides 86 kilocalories energy containing 20 g carbohydrate, 1.7 g protein, 1.8 g fibres, 17 mg vitamin C, 11 mg riboflavin 1.2 mg niacin 13 mg calcium and traces of different other minerals and fibre (Fabbri & Crosby, 2016) It is low cholesterol and high potassium food containing important antioxidants capable of protecting human beings against cardiovascular diseases and cancer (Andre et al, 2009). The most important one being the potato chips which gained terrific economic value in processed food industry
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