Some analytical quality characteristics for evaluating the utilization and consumption of potato (Solanum tuberosum L.) tubers

  • Z Ekin
Keywords: Potato, cultivar, starch content, minerals, iron, zinc.

Abstract

Potato tubers were widely evaluated as a source of carbohydrates, protein, minerals and vitamins for the human diet. In view of the importance of consumer’s preferred potato types in use and consumption, the purpose of this research was to determine the physical and chemical quality of potato tubers and identify the best forms of use and consumption. The experiment was designed in randomized block design with three replications under field conditions in Ahlat district of Eastern Anatolia region of Turkey, in 2007 and 2008. The physical quality aspects represented by tuber width, tuber length, tuber shape, tuber calibration, specific gravity and water content and the some chemical quality characteristics represented by crude protein, starch content and mineral elements were influenced by cultivar. In this study, the highest starch content and specific gravity obtained from Melody and Lady Olympia, whilst the lowest protein content obtained from Pasinler 92 and Caspar. Tubers of cultivars Melody, Pasinler 92 and Lady Olympia were outstanding with best characteristics for industrial processing. Lady Olympia and Melody were suitable for frying, cooking and roasting. Tubers of Pasinler 92, Caspar, Lady Christl, Granola, Van Gogh and Marfona were appropriate suitable for boiling and more specifically for salads. However, this study demonstrated the wide variability of health-promoting micronutrient levels within the potato cultivars as well as the significant contribution that distinct potato tubers may impart to the intake in dietary iron and zinc.

Key words: Potato, cultivar, starch content, minerals, iron, zinc.

Published
2013-09-19
Section
Articles

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eISSN: 1684-5315