Evaluation of potato genotypes for french fry quality Kaur Sukhpreet1*, Aggarwal Poonam1, Sharma Satpal2 1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004, Punjab 2Department of Vegetable Science, Punjab Agricultural University, Ludhiana-141004, Punjab *Corresponding Author: sukhpreetnagra1@gmail.com
Online published on 3 June, 2021. 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 (6.17.70cm) and high average dry matter (23.30%) and low reducing sugars (0.03%). Top Keywords Cultivars, Dry Matter, French fries, Morphological, Processing, Sugar content. Top |