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- Title
EVALUATION OF POTATO GENOTYPES FOR FRENCH FRY QUALITY.
- Authors
Kaur, Sukhpreet; Aggarwal, Poonam; Sharma, Satpal
- Abstract
Nine potato genotypes viz. 'Kufri Chipsona-1', 'Kufri Chipsona-3', 'Kufri Frysona', 'MS/7-645', 'MP/04- 578', 'MP/4-816', 'MS/8-1148', 'LR' and 'J/2-19' were evaluated to find out their suitability for processing into French fries. All the French fry quality attributes varied with genotype. Genotypes, 'Kufri Frysona', 'MP/04-578' and 'MP/4-816' were rated the best for processing into French fries, since these genotypes possessed desirable tuber shape (oblong) and length (7.90-10.20 cm), high dry matter (19.06-21.61%) and low reducing sugar content (0.03-0.06%). These genotypes may also be considered good for vegetable consumption because of higher amounts of total phenolics and antioxidant activity compared to other genotypes. Other genotypes, 'Kufri Chipsona-1' and 'LR' were found to be suitable for potato crisps processing due to chipping quality traits such as tuber shape (round), length (6.1- 7.70cm) and high average dry matter (23.30%) and low reducing sugars (0.03%).
- Subjects
FRENCH fries; TUBERS
- Publication
Agricultural Research Journal, 2021, Vol 58, Issue 2, p275
- ISSN
2395-1435
- Publication type
Article
- DOI
10.5958/2395-146X.2021.00040.5