Atributos de qualidade para o processamento industrial de clones de batata de polpa roxa no Peru

Autores

  • Roberto Tirado Lara Universidad Nacional José Faustino Sánchez Carrión
  • Roberto Hugo Tirado Malaver Universidad Nacional José Faustino Sánchez Carrión, Huacho, Peru.

DOI:

https://doi.org/10.5965/223811711842019444

Palavras-chave:

cultura de segurança alimentar, Solanum tuberosum L., polpa pigmentada, Acrilamida, atividade antioxidante

Resumo

Há um aumento na demanda de consumo de chips e batata frita no Perú. Portanto, o objetivo do presente trabalho foi avaliar os parâmetros de qualidade industrial das características físicas e químicas de 17 clones avançados de batata com polpa roxa e selecionar os clones com as melhores respostas aos atributos de qualidade para processamento industrial em Cajamarca, Perú. Os resultados mostraram que os clones exibiram características físicas aceitáveis (forma do tubérculo, profundidade do olho, cor da pele e cor da polpa) para processamento, incluindo a variedade Amarilis. Além disso, os clones mostraram tamanhos de tubérculos dentro do intervalo recomendado para batata chips (40-60 mm) e batata frita (≤ 45 mm). O clone CIP302306.19 produziu o maior teor de matéria seca de tubérculo (28,60%) e gravidade específica (1,106 g cm-3), com baixos níveis de açúcares redutores (0,062%) e uma faixa aceitável para o processamento dos chips, enquanto o menor teor de matéria seca (19,39%) e a gravidade específica (1,072 g cm-3) foram relatados pelo clone CIP302290.11. A maioria dos clones produziu tubérculos com um teor de matéria seca superior a 20% e uma gravidade específica maior que 0,080 g cm-3, além de baixos níveis de açúcares redutores que estão dentro da faixa aceitável para processamento de chips. O estudo indicou que os clones testados podem potencialmente ser usados para a produção de chips devido aos seus efeitos significativos nos parâmetros de processamento.

Downloads

Não há dados estatísticos.

Biografia do Autor

Roberto Tirado Lara, Universidad Nacional José Faustino Sánchez Carrión

Lima

Referências

ABBAS G et al. 2012. Determination of processing and nutritional quality atributes of potato genotypes in Pakistan. Pakistan Journal of Botany 44: 201-208.

ABONG GO et al. 2010. Evaluation of selected Kenyan potato cultivars for processing into potato crisps. Agriculture and Biology Journal of North America 1: 886-893.

ABU-ZINADA IA & MOUSA WA 2015. Growth and productivity of different potato varieties under Gaza Strip conditions. International Journal of Agriculture and Crop Sciences 8: 433-437.

ARKOUB DL 2016. Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of a Solanaceae Vegetable: Eggplant. Journal of Food Quality 39: 181-191.

BANDANA SV et al. 2016. Variation in biochemical parameters in different parts of potato tubers for processing purposes. Journal of Food Science and Technology 53: 2040-2046.

ELFNESH F. et al. 2011. Processing quality of improved potato (Solanum tuberosum L.) cultivars as influenced by growing environment and blanching. African Journal of Food Science 5: 324-332.

FREITAS ST et al. 2012. Processing quality of potato tubers produced during autumn and spring and stored at different temperatures. Horticultura Brasileira 30: 91-98.

GIUSTI MM et al. 2014. Characterization and Quantitation of Anthocyanins and Other Phenolics in Native Andean Potatoes. Journal of Agricultural and Food Chemistry 62: 4408-4416.

HALFORD NG et al. 2012. Concentrations of Free Amino Acids and Sugars in Nine Potato Varieties: Effects of Storage and Relationship with Acrylamide Formation. Journal of Agricultural and Food Chemistry 60: 12044–12055.

KABIRA JN & LEMAGA B. 2006. Potato processing: quality evaluation procedures for research and food industries applications in East and Central Africa. Kenya Agricultural Research 5: 12-19.

KITA A et al. 2015. Antioxidant activity and quality of red and purple flesh potato chips. Food Science and Technology 62: 525-531.

KUMAR D et al. 2004. An overview of the factors affecting sugar content of potatoes. Annals of Applied Biology 145: 247-256.

LI XQ et al. 2005. Inheritance and genetic mapping of tuber eye depth in cultivated diploid potatoes. Theoretical and Applied Genetics 110: 1068-73.

MARWAHA RS et al. 2010. Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies - A review. Journal of Food Science and Technology 47: 137-156.

MORI M et al. 2010. Anthocyanins from Skins and Fleshes of Potato Varieties. Food Science and Technology Research 16: 115- 122.

OGUNTOWO et al. 2016. Effects of processing and storage conditions of cocoyam strips on the quality of fries. Food Science & Nutrition 4: 906-914.

OOKO GA & KABIRA JA. 2011. Suitability of three newly released potato varieties for processing into crisps and French fries. African Journal of Food, Agriculture, Nutrition and Development 11: 5266–5281.

PEDRESCHI F et al. 2016. Quality Evaluation and Control of Potato Chips. In: DA-WEN S. (Ed.) Computer Vision Technology for Food Quality Evaluation. 2.ed. Dublin: Academic Press. p. 591-613.

SINGH SV et al. 2010. Kufri Frysona: First high yielding potato variety for French fries in India. Potato Journal 37: 103-109.

SOLAIMAN AHM et al. 2015. Yield, dry Matter, specific gravity and color of three Bangladeshi local potato cultivars as influenced by stage of maturity. Journal of Plant Sciences 10: 108-115.

THOMAS A & THOMAS A 2014. Acrylamide - A Potent Carcinogen in Food. International Journal of Science and Research 3: 177-188.

TING S. 1956. Rapid colometric methods of simultaneus determinations of total reducing sugar and fructose in citrus juice. Journal of Agricultural and Food Chemistry 4: 263- 266.

ZAMAN S et al. 2016. Assessment of fifteen selected potatoes (Solanum tuberosum L.) genotypes on the basis of biochemical characteristics. International Journal of Biology, Pharmacy and Allied Sciences 5: 725-735.

ZHANG Y et al. 2009. Genetic analysis of pigmented tuber flesh in potato. Theoretical and Applied Genetics 119: 143-150.

ZHANG H et al. 2017. Progress of potato staple food research and industry development in China. Journal of Integrative Agriculture 16: 2924-2932.

Downloads

Publicado

2019-12-12

Como Citar

TIRADO LARA, Roberto; TIRADO MALAVER, Roberto Hugo. Atributos de qualidade para o processamento industrial de clones de batata de polpa roxa no Peru. Revista de Ciências Agroveterinárias, Lages, v. 18, n. 4, p. 444–452, 2019. DOI: 10.5965/223811711842019444. Disponível em: https://periodicos.udesc.br/index.php/agroveterinaria/article/view/13538. Acesso em: 28 mar. 2024.

Edição

Seção

Artigo de Pesquisa - Ciência de Plantas e Produtos Derivados