Variation in biochemical parameters in different parts of potato tubers for processing purposes

• Published in: Journal of food science and technology 2016-04, Vol.53 (4), p.2040-2046
• Main Authors: Bandana, Sharma, Vineet, Kaushik, S. K., Singh, Brajesh, Raigond, Pinky
• Format: Article
• Language: English
• Subjects: Analysis; Biochemistry; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Corn; cortex; Dry matter; dry matter content; Energy consumption; Food; Food quality; Food Science; French fries; genotype; Genotypes; Nutrition; Original; Original Article; Phenols; Physiology; pith; Potatoes; reducing sugars; Research centers; scanning electron microscopy; starch; Studies; Sucrose; Sugar; tubers
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-016-2173-4

The present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34 %), followed by Kufri Frysona (SEC 27.71 %). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3 mg/100 g Fresh Weight) and lowest in stem end medulla (SEM 44.05 mg/100 g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.