Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU

Vista sencilla de ítem
dc.contributor.authorGutiérrez Gómez, Edgar
dc.contributor.authorLigarda Samanez, Carlos A.
dc.contributor.authorPalomino Rincón, Henry
dc.contributor.authorChoque Quispe, David
dc.contributor.authorMoscoso Moscoso, Elibet
dc.contributor.authorArévalo Quijano, José C.
dc.contributor.authorHuamán Carrión, Mary L.
dc.contributor.authorQuispe Quezada, Uriel R.
dc.contributor.authorMuñoz Saenz, Jenny C.
dc.contributor.authorCabel Moscoso, Domingo J.
dc.contributor.authorSucari León, Reynaldo
dc.contributor.authorAroquipa Durán, Yolanda
dc.contributor.authorGarcía Espinoza, Antonina J.
dc.date.accessioned2026-04-16T17:43:12Z
dc.date.available2026-04-16T17:43:12Z
dc.date.issued2023
dc.description.abstractNative potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are cultivated in Peru’s high Andean regions; they are characterized by containing bioactive compounds that prevent various degenerative diseases. The study aimed to evaluate the physicochemical and sensory quality in chips of native potato clones grown at 3496 m altitude, for which the potatoes were cut into slices and fried in extra virgin olive oil at 180 °C for 200 s. This was determined by proximal analysis, reducing sugars, minerals, color, antioxidant capacity (AC), total phenolic compounds (TPC), and anthocyanins in fresh and chips; an instrumental characterization by FTIR and SEM and sensory tests were also performed. The native potatoes presented low moisture and reduced sugar contents; when frying, their bioactive properties improved, increasing AC, TPC, and trace elements, such as K, Mg, Ca, P, Fe, and Zn. To conclude, fresh clones have high yields in the field and are an essential source of nutrients and bioactive; the salt-free chips of clone B presented better physicochemical properties and greater sensory acceptance, closely followed by clone A. Both clones could be used as raw material by food companies that produce snacks to benefit high Andean agricultural producers.
dc.identifier.doihttps://doi.org/10.3390/foods12132511
dc.identifier.urihttps://hdl.handle.net/20.500.14388/130
dc.language.isoeng
dc.publisherMultidisciplinary Digital Publishing Institute. Food
dc.rightshttps://purl.org/coar/access_right/c_abf2
dc.subjectBioactive compounds
dc.subjectAntioxidant capacity
dc.subjectSnacks
dc.subjectChips
dc.subjectOrganoleptic analysis
dc.subjectNative potato clones
dc.titleBioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU
dc.typeinfo:eu-repo/semantics/article
Archivos
Bloque original
Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones.pdf
Tamaño:
7.63 MB
Formato:
Adobe Portable Document Format
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
No hay miniatura disponible
Nombre:
license.txt
Tamaño:
1.71 KB
Formato:
Item-specific license agreed to upon submission
Descripción:
Descargar
Colecciones
Artículo en Versión Publicada