Potato cultivars evaluation for processing industry

Detalhes bibliográficos
Autor(a) principal: Pereira, Ariana Mota
Data de Publicação: 2020
Outros Autores: Guimarães, Maria Eduarda da Silva, Galdino, Antonia Gorete da Silva, Gomes, Mateus de Paula, Cruz, Renata Ranielly Pedroza, Ribeiro, Fernanda Cristina Silva, Ribeiro, Wellington Souto, Finger, Fernando Luiz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10803
Resumo: Light color after frying and sprouting are the main quality parameters evaluated by the pre-fried potato processing industry. Therefore, the objective of this study was to evaluate the suitability for use by the pre-fried potato processing industry, the cultivars Asterix, Corsica, Edison, Lionheart and Markies through the sprouting and post-frying color of the sticks. For this, the tubers were stored at 8 °C (RH 90% ± 2) for up to 180 days. Sprouting started at 60 days with the exception of ‘Lionheart’, which started sprouting at 120 days. At 150 and 180 days, all cultivars showed large sprouts, but still suitable for the processing industry. Visually, the Asterix cultivar remained in category 3 and the most cultivars in 2. The parameter L * reduced with the storage time in all cultivars, indicating the browning of the sticks, which was accompanied by the reduction of parameter b *, indicating less yellowing. It is concluded that All cultivars can be used by the processing industry after storage at 8 °C for 180 days. These results are important to the process industry due to difficult from storage of tubers under refrigeration in reason of browning during fried.
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spelling Potato cultivars evaluation for processing industryEvaluación de cultivares de patata para la industria de procesamientoAvaliação de cultivares de batata para a indústria de processamento BrotaçãoReação de maillardEscurecimento não enzimático.BrotaciónReacción de MaillardPardeamiento no enzimático.SproutingMaillard reactionNon-enzymatic browning.Light color after frying and sprouting are the main quality parameters evaluated by the pre-fried potato processing industry. Therefore, the objective of this study was to evaluate the suitability for use by the pre-fried potato processing industry, the cultivars Asterix, Corsica, Edison, Lionheart and Markies through the sprouting and post-frying color of the sticks. For this, the tubers were stored at 8 °C (RH 90% ± 2) for up to 180 days. Sprouting started at 60 days with the exception of ‘Lionheart’, which started sprouting at 120 days. At 150 and 180 days, all cultivars showed large sprouts, but still suitable for the processing industry. Visually, the Asterix cultivar remained in category 3 and the most cultivars in 2. The parameter L * reduced with the storage time in all cultivars, indicating the browning of the sticks, which was accompanied by the reduction of parameter b *, indicating less yellowing. It is concluded that All cultivars can be used by the processing industry after storage at 8 °C for 180 days. These results are important to the process industry due to difficult from storage of tubers under refrigeration in reason of browning during fried.El color claro después de freír y brotar son los principales parámetros de calidad evaluados por la industria procesadora de papa prefrita. Por lo tanto, el objetivo de este estudio fue evaluar la idoneidad para el uso por parte de la industria procesadora de papa prefrita, los cultivares Asterix, Corsica, Edison, Lionheart y Markies a través del color de brotación y post-fritura de los palitos. Para ello, los tubérculos se almacenaron a 8 ° C (RH 90% ± 2) hasta por 180 días. La brotación comenzó a los 60 días con la excepción de "Lionheart", que comenzó a brotar a los 120 días. A los 150 y 180 días, todos los cultivares mostraron brotes grandes, pero aún aptos para la industria de procesamiento. Visualmente, el cultivar Asterix se mantuvo en la categoría 3 y la mayoría de los cultivares en 2. El parámetro L * se redujo con el tiempo de almacenamiento en todos los cultivares, indicando el oscurecimiento de las ramas, lo que fue acompañado por la reducción del parámetro b *, indicando menos amarilleo. Se concluye que todos los cultivares pueden ser utilizados por la industria de procesamiento después de envasados a 8 ° C durante 180 días. Estos resultados son importantes para la industria de procesamiento debido a la dificultad de almacenar los tubérculos en refrigeración debido al dorado durante la fritura.A coloração clara após a fritura e a brotação são os principais parâmetros de qualidade avaliados pela indústria de processamento de batata pré-frita. Diante disso, objetivou-se com este estudo avaliar a aptidão para uso pela indústria de processamento de batata pré-frita as cultivares Asterix, Corsica, Edison, Lionheart e Markies através da brotação e coloração pós-fritura dos palitos. Para isso os tubérculos foram acondicionados a 8 °C (UR 90 % ± 2) por até 180 dias. A brotação iniciou-se aos 60 dias com exceção da ‘Lionheart’ que inicio dos brotos apareceram aos 120 dias. Aos 150 e 180 dias todas as cultivares apresentaram brotos grandes, mas ainda adequado à indústria de processamento. Visualmente a cultivar Asterix permaneceu na categoria 3 e as de mais cultivares na 2. O parâmetro L* reduziu com o tempo de armazenamento em todas as cultivares, indicando o escurecimento dos palitos o que foi acompanhado pela redução do parâmetro b*, indicando menor amarelecimento. Conclui-se que todas as cultivares podem ser utilizadas pela indústria de processamento após o acondicionamento a 8 °C por 180 dias. Esses resultados são importantes para a indústria de processamento devido à dificuldade de armazenamento dos tubérculos sob refrigeração em razão do escurecimento durante a fritura.Research, Society and Development2020-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1080310.33448/rsd-v9i12.10803Research, Society and Development; Vol. 9 No. 12; e7291210803Research, Society and Development; Vol. 9 Núm. 12; e7291210803Research, Society and Development; v. 9 n. 12; e72912108032525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10803/9673Copyright (c) 2020 Ariana Mota Pereira; Maria Eduarda da Silva Guimarães; Antonia Gorete da Silva Galdino; Mateus de Paula Gomes; Renata Ranielly Pedroza Cruz; Fernanda Cristina Silva Ribeiro; Wellington Souto Ribeiro; Fernando Luiz Fingerhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPereira, Ariana MotaGuimarães, Maria Eduarda da Silva Galdino, Antonia Gorete da Silva Gomes, Mateus de Paula Cruz, Renata Ranielly Pedroza Ribeiro, Fernanda Cristina Silva Ribeiro, Wellington Souto Finger, Fernando Luiz2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10803Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:47.444543Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Potato cultivars evaluation for processing industry
Evaluación de cultivares de patata para la industria de procesamiento
Avaliação de cultivares de batata para a indústria de processamento
title Potato cultivars evaluation for processing industry
spellingShingle Potato cultivars evaluation for processing industry
Pereira, Ariana Mota
Brotação
Reação de maillard
Escurecimento não enzimático.
Brotación
Reacción de Maillard
Pardeamiento no enzimático.
Sprouting
Maillard reaction
Non-enzymatic browning.
title_short Potato cultivars evaluation for processing industry
title_full Potato cultivars evaluation for processing industry
title_fullStr Potato cultivars evaluation for processing industry
title_full_unstemmed Potato cultivars evaluation for processing industry
title_sort Potato cultivars evaluation for processing industry
author Pereira, Ariana Mota
author_facet Pereira, Ariana Mota
Guimarães, Maria Eduarda da Silva
Galdino, Antonia Gorete da Silva
Gomes, Mateus de Paula
Cruz, Renata Ranielly Pedroza
Ribeiro, Fernanda Cristina Silva
Ribeiro, Wellington Souto
Finger, Fernando Luiz
author_role author
author2 Guimarães, Maria Eduarda da Silva
Galdino, Antonia Gorete da Silva
Gomes, Mateus de Paula
Cruz, Renata Ranielly Pedroza
Ribeiro, Fernanda Cristina Silva
Ribeiro, Wellington Souto
Finger, Fernando Luiz
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Pereira, Ariana Mota
Guimarães, Maria Eduarda da Silva
Galdino, Antonia Gorete da Silva
Gomes, Mateus de Paula
Cruz, Renata Ranielly Pedroza
Ribeiro, Fernanda Cristina Silva
Ribeiro, Wellington Souto
Finger, Fernando Luiz
dc.subject.por.fl_str_mv Brotação
Reação de maillard
Escurecimento não enzimático.
Brotación
Reacción de Maillard
Pardeamiento no enzimático.
Sprouting
Maillard reaction
Non-enzymatic browning.
topic Brotação
Reação de maillard
Escurecimento não enzimático.
Brotación
Reacción de Maillard
Pardeamiento no enzimático.
Sprouting
Maillard reaction
Non-enzymatic browning.
description Light color after frying and sprouting are the main quality parameters evaluated by the pre-fried potato processing industry. Therefore, the objective of this study was to evaluate the suitability for use by the pre-fried potato processing industry, the cultivars Asterix, Corsica, Edison, Lionheart and Markies through the sprouting and post-frying color of the sticks. For this, the tubers were stored at 8 °C (RH 90% ± 2) for up to 180 days. Sprouting started at 60 days with the exception of ‘Lionheart’, which started sprouting at 120 days. At 150 and 180 days, all cultivars showed large sprouts, but still suitable for the processing industry. Visually, the Asterix cultivar remained in category 3 and the most cultivars in 2. The parameter L * reduced with the storage time in all cultivars, indicating the browning of the sticks, which was accompanied by the reduction of parameter b *, indicating less yellowing. It is concluded that All cultivars can be used by the processing industry after storage at 8 °C for 180 days. These results are important to the process industry due to difficult from storage of tubers under refrigeration in reason of browning during fried.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10803
10.33448/rsd-v9i12.10803
url https://rsdjournal.org/index.php/rsd/article/view/10803
identifier_str_mv 10.33448/rsd-v9i12.10803
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10803/9673
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 12; e7291210803
Research, Society and Development; Vol. 9 Núm. 12; e7291210803
Research, Society and Development; v. 9 n. 12; e7291210803
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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