Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation
The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extra...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
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| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222012000100013&lng=en&tlng=en |
| _version_ | 1828082264389451776 |
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| author | M Rubilar M Villarroel M Paillacar D Moenne-Locóz C Shene E Biolley F Acevedo |
| author_facet | M Rubilar M Villarroel M Paillacar D Moenne-Locóz C Shene E Biolley F Acevedo |
| author_sort | M Rubilar |
| collection | DOAJ |
| description | The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%), salty taste (87%) and product (97.3%). This study demonstrated that BM potato chips have a satisfactory acceptability by consumers. |
| first_indexed | 2024-04-11T03:48:12Z |
| format | Article |
| id | doaj.art-05184ac095de4eb48c308289c0379cbf |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:48:12Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-05184ac095de4eb48c308289c0379cbf2023-01-02T02:14:59ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-06226218793S0004-06222012000100013Native black Michuñe potato variety: characterization, frying conditions and sensory evaluationM Rubilar0M Villarroel1M Paillacar2D Moenne-Locóz3C Shene4E Biolley5F Acevedo6Universidad de La FronteraUniversidad de La FronteraUniversidad de La FronteraUniversidad de La FronteraUniversidad de La FronteraUniversidad de La FronteraUniversidad de La FronteraThe aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%), salty taste (87%) and product (97.3%). This study demonstrated that BM potato chips have a satisfactory acceptability by consumers.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222012000100013&lng=en&tlng=enblack michuñe potato varietyfrying conditionssensory evaluation |
| spellingShingle | M Rubilar M Villarroel M Paillacar D Moenne-Locóz C Shene E Biolley F Acevedo Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation Archivos Latinoamericanos de Nutrición black michuñe potato variety frying conditions sensory evaluation |
| title | Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation |
| title_full | Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation |
| title_fullStr | Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation |
| title_full_unstemmed | Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation |
| title_short | Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation |
| title_sort | native black michune potato variety characterization frying conditions and sensory evaluation |
| topic | black michuñe potato variety frying conditions sensory evaluation |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222012000100013&lng=en&tlng=en |
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