FRENCH FRY QUALITY OF POTATO VARIETIES: EFFECT OF TUBER MATURITY AND SKIN CURING


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Authors

  • Ashiv Mehta
  • Priyamvada Charaya
  • B P Singh

Keywords:

potato varieties, tuber maturity, French fry quality, sugars, free amino acids

Abstract

Four Indian processing and one exotic potato variety harvested directly at 10 day interval between 70 and 100 days after planting and at 120 days after 20 days of tuber skin curing in the soil following dehaulming, were evaluated for French fry quality. Tuber dry matter increased with maturity and was >20% at 90 days after planting in Kufri Chipsona-1, Kufri Chipsona-3 and Kufri Frysona and at 100 days in Kufri Surya. Reducing sugar content was low (<100 mg/100g fresh weight), except in Kennebec (172 mg/100 g fresh weight) harvested at 100 days after planting. Sucrose content decreased significantly towards crop maturity and curing. Changes in free amino acid contents did not record any trend while total phenols increased with maturity and curing. All varieties made acceptable fries except Kennebec. Fry yield increased significantly with maturity up to 100 days and decreased during the curing period. Fry texture improved towards maturity and Kufri Frysona and Kufri Chipsona-3 produced fries with superior texture. Varieties differed significantly with respect to oil uptake and Kufri Frysona fries contained lowest oil content. Based on quality parameters, Kufri Frysona was rated as the best variety for French fries.

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Author Biographies

Ashiv Mehta

Central Potato Research Station, Jalandhar-144 003, Punjab, India

Priyamvada Charaya

Central Potato Research Station, Jalandhar-144 003, Punjab, India

B P Singh

Central Potato Research Institute-171 001, Shimla, Himachal Pradesh, India

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How to Cite

Mehta, A., Charaya, P., & Singh, B. P. (2013). FRENCH FRY QUALITY OF POTATO VARIETIES: EFFECT OF TUBER MATURITY AND SKIN CURING. Potato Journal, 38(2). Retrieved from https://epubs.icar.org.in/index.php/PotatoJ/article/view/32361

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