TY - GEN
T1 - Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region
AU - Ticsihua-Huamán, Jovencio
AU - Arteaga-Llacza, Pedro
AU - Miranda-Jara, Angélica
AU - Quispe-Barrantes, Patricia
AU - Miranda-Chávez, Helí
AU - Quispe-Solano, Miguel Ángel
AU - Chuquilín-Goicochea, Roberto
N1 - Publisher Copyright:
© 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.
PY - 2022
Y1 - 2022
N2 - Three varieties of native potatoes in the Chopcca region (Isccopuro, Huamantanga, and Huayro Macho), and two frying periods (3 and 3.5 min) were evaluated. The sensory characteristics were evaluated using a hedonic scale (0 to 5 points), a multilevel factorial design with 30 untrained judges, and the best treatments were compared to a control (Capiro variety). Both Isccopuro and Huayro Macho varieties fried for three minutes showed no significant differences in terms of flavor, color, and texture when compared with the control. The results were analyzed with the non-parametric Kruskal-Wallis test, and the Mann-Whitney test was used to detect differences between pairs of treatments. Dry matter and reducing sugars contents of the selected treatments (before and after frying) were determined. Both Isccopuro and Huayro Macho varieties meet the necessary requirements for processing into native potato chips, maintaining a low fat absorption, a high dry matter content, a lower reducing sugar content, and adequate sensory characteristics, in compliance with current market trends.
AB - Three varieties of native potatoes in the Chopcca region (Isccopuro, Huamantanga, and Huayro Macho), and two frying periods (3 and 3.5 min) were evaluated. The sensory characteristics were evaluated using a hedonic scale (0 to 5 points), a multilevel factorial design with 30 untrained judges, and the best treatments were compared to a control (Capiro variety). Both Isccopuro and Huayro Macho varieties fried for three minutes showed no significant differences in terms of flavor, color, and texture when compared with the control. The results were analyzed with the non-parametric Kruskal-Wallis test, and the Mann-Whitney test was used to detect differences between pairs of treatments. Dry matter and reducing sugars contents of the selected treatments (before and after frying) were determined. Both Isccopuro and Huayro Macho varieties meet the necessary requirements for processing into native potato chips, maintaining a low fat absorption, a high dry matter content, a lower reducing sugar content, and adequate sensory characteristics, in compliance with current market trends.
KW - Dry matter
KW - Fried chip
KW - Reducing sugars
UR - https://www.scopus.com/pages/publications/85135067144
U2 - 10.1007/978-3-031-08545-1_54
DO - 10.1007/978-3-031-08545-1_54
M3 - Contribución a la conferencia
AN - SCOPUS:85135067144
SN - 9783031085444
T3 - Smart Innovation, Systems and Technologies
SP - 554
EP - 559
BT - Proceedings of the 7th Brazilian Technology Symposium, BTSym 2021 - Emerging Trends in Systems Engineering Mathematics and Physical Sciences
A2 - Iano, Yuzo
A2 - Saotome, Osamu
A2 - Kemper Vásquez, Guillermo Leopoldo
A2 - Cotrim Pezzuto, Claudia
A2 - Arthur, Rangel
A2 - Gomes de Oliveira, Gabriel
PB - Springer Science and Business Media Deutschland GmbH
T2 - 7th Brazilian Technology Symposium, BTSym 2021
Y2 - 8 November 2021 through 10 November 2021
ER -