Mostrar el registro sencillo del ítem

dc.contributor.authorTirado-Lara, Roberto
dc.contributor.authorTirado-Malaver, Roberto Hugo
dc.date.accessioned2020-09-10T20:19:34Z
dc.date.available2020-09-10T20:19:34Z
dc.date.issued12/12/19
dc.identifier.urihttps://hdl.handle.net/20.500.12893/8629
dc.description.abstractThere 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.en_EN
dc.language.isoenges_PE
dc.publisherSanta Catarina State Universityes_PE
dc.relation.ispartofurn:issn:2238-1171
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/
dc.subjectfood-security cropes_PE
dc.subjectSolanum tuberosum L.es_PE
dc.subjectpigmented fleshes_PE
dc.subjectacrylamidees_PE
dc.subjectantioxidativees_PE
dc.subjectactivityes_PE
dc.titleQuality attributes for processing potato clones of purple-fleshed in Perues_PE
dc.title.alternativeAtributos de qualidade para o processamento industrial de clones de batata de polpa roxa no Perues_PE
dc.typeinfo:eu-repo/semantics/article
dc.identifier.journalRevista de Ciências Agroveterinárias
dc.identifier.doihttps://doi.org/10.5965/223811711842019444
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.publisher.countryBR
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#4.00.00


Ficheros en el ítem

Thumbnail

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

info:eu-repo/semantics/openAccess
Excepto si se señala otra cosa, la licencia del ítem se describe como info:eu-repo/semantics/openAccess
Universidad Nacional Pedro Ruiz Gallo

Calle Juan XXIII 391 Lambayeque - Perú | Telf. 283146 - 283115 - 282120 - 282356

Todos los contenidos de repositorio.unprg.edu.pe están bajo la Licencia Creative Commons v.4.0

repositorio@unprg.edu.pe