Abstract
The aim of this study was to evaluate the physical and chemical quality of potatoes from different cultivars grown in greenhouse under organic system. Tubers were coming from Guarapuava (PR), and cultured in 1.5 L pots with a commercial substrate base shells processed, expanded vermiculite, peat processed and enriched. The experimental design was a randomized block with three replications and three treatments represented by Agata, Atlantic and BRS Clara. The samples were analyzed by means of moisture, dry matter, pH, soluble solids, soluble solids ratio and acidity, total acidity, ash, crude fiber, lipids, proteins, starch, water activity, high sugar and calorie fraction. BRS Clara had the lowest concentrations of carbohydrates and calories, and thus contributes to products for consumers in need of weight control. The cultivars Atlantic and Agate had the highest dry matter, 18.72% and 16.67%, respectively and BRS Clara analyzed obtained average rate of 13.66% dry matter. Thus, cultivars Atlantic and agate can be set to produce “chips” potato, as a greater total solids content provides a lower frying oil retention, improving texture, color and flavor of the final product. And BRS Clara can be recommended for use for baked goods, preserves, where they want to keep the
Highlights
E Ambiência - Revista do Setor de Ciências Agrárias e Ambientais V. 10 N. 1 Jan./Abr. 2014 mais produziu o tubérculo, com cerca de 740 toneladas
O tubérculo da batata possui, ainda, diversos nutrientes, sendo importantes fontes de carboidratos, fibras (1,7 g.100g-1) e potássio, apresentando ainda, baixo teor de lipídios (MACHADO, 2005; PATIAS et al, 2011)
Os maiores teores de cinzas foram observados na cultivar BRS Clara (0,87%), seguida pela Atlantic (0,69%) e Ágata (0,55%)
Summary
E Ambiência - Revista do Setor de Ciências Agrárias e Ambientais V. 10 N. 1 Jan./Abr. 2014 mais produziu o tubérculo, com cerca de 740 toneladas. Para as avaliações químicas foram utilizados tubérculos pequenos, em média de 3 a 4 cm de diâmetro, sendo avaliados: umidade, matéria seca, pH, sólidos solúveis, e acidez titulável (FELTRAN; LEMOS; VIEITES, 2004); relação de sólidos solúveis totais e acidez titulável total, acidez total (IAL, 2008; FERREIRA et al, 2010); cinzas, fibra bruta, lipídios, proteínas, amido, fração glicídica/carboidratos e valor calórico (QUADROS et al, 2009), e atividade em água. Para os teores de pH, acidez total, relação SST/ATT, fibra bruta, lipídios, atividade de água e proteínas não houve diferenças significativas (p
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