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Quality attributes for processing potato clones of purple-fleshed in Peru

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dc.contributor.advisor *, *
dc.contributor.author Tirado Lara, Roberto
dc.contributor.author Tirado Malaver, Roberto Hugo
dc.date.accessioned 2020-09-10T20:19:34Z
dc.date.available 2020-09-10T20:19:34Z
dc.date.issued 2020-09-10
dc.identifier.uri http://repositorio.unprg.edu.pe/handle/UNPRG/8629
dc.description.abstract There is an increase in the demand and consumption of potato crisps and french chips in Peru. Therefore, the objective of the present work was to evaluate the industrial quality parameters of the physical and chemical characteristics of 17 advanced potato clones with purple pulp and select the clones with the best responses to the attributes of quality for industrial processing in Cajamarca, Peru. The results showed that the clones exhibited acceptable physical characteristics (tuber shape, depth of the eye, skin color, and color of the pulp) for processing, including the Amarilis variety. In addition, the clones reported tuber sizes within the recommended range for chips (40-60 mm) and french fries (≤ 45 mm). Clone CIP302306.19 produced the highest content of dry matter of the tuber (28.60%) and specific gravity (1,106 g cm-3 ), with low levels of reducing sugars (0.062%) and an acceptable range for the processing of the chips, while the lowest dry matter content (19.39%) and specific gravity (1.072 g cm-3 ), were reported by clone CIP302290.11. Most of the clones produced tubers with a dry matter content greater than 20% and a specific gravity greater than 0.080 g cm-3 , in addition to low levels of reducing sugars, and they are within the acceptable range for chip processing. The study indicated that the tested clones could potentially be used for chip production because of their significant effects on processing parameters. es_PE
dc.description.uri Trabado de investigacion es_PE
dc.format application/pdf es_PE
dc.language.iso en es_PE
dc.publisher Universidad Nacional Pedro Ruiz Gallo es_PE
dc.rights info:eu-repo/semantics/openAccess es_PE
dc.source Universidad Nacional Pedro Ruiz Gallo. Repositorio institucional - CONCYTEC es_PE
dc.subject food-security crop es_PE
dc.subject Solanum tuberosum L. es_PE
dc.subject pigmented flesh es_PE
dc.subject acrylamide es_PE
dc.subject antioxidative es_PE
dc.subject activity es_PE
dc.title Quality attributes for processing potato clones of purple-fleshed in Peru es_PE
dc.title.alternative Atributos de qualidade para o processamento industrial de clones de batata de polpa roxa no Peru es_PE
dc.type info:eu-repo/semantics/article es_PE
thesis.degree.name * es_PE
thesis.degree.grantor Universidad Nacional Pedro Ruiz Gallo. Facultad de Agronomía es_PE
thesis.degree.level Doctorado es_PE
thesis.degree.discipline * es_PE
thesis.degree.program * es_PE

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