Ariana Mota Pereira
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Maria Eduarda da Silva Guimarães
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Mateus de Paula Gomes
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Renata Ranielly Pedroza Cruz
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Antonia Gorete da Silva Galdino
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Aims: Evaluate four potato genotypes in terms of sprouting and coloring depending on the storage time at 8 °C and their potential for use by the potato processing industry.Study Design: The experiment was carried out in a completely randomized design, in a split-plot scheme with five replications, each replication consisting of two tubers.Place and Duration of Study: Tubers were obtained from the production area of Perdizes, Minas Gerais, Brazil (Latitude 19º 21’ 10’’ N and Longitude 47º 17’ 34’’ E and 1000 m).Methodology: The genotypes Alibaba, Arsenal, Antartica and Babylon were stored at 8° C for up to 180 days, with the analysis of sprouting, visual coloration before and after frying, parameters L*, b* and c*. Results: All potato genotypes were light colored before frying, category 1 (USDA). Babylon obtained the best parameters of b * and c *. Antartica and Babylon potato genotype showed low sprouting.Conclusion: The Arsenal and Antartica potato genotype have potential for use by the processing industry due to the color of the sticks before and after frying and low sprouting.The Alibaba potato genotype was darkly colored after frying. Babylon was the potato genotype with the best color of the sticks after frying and less germination.
Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues
