Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation

Abstract

The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%), salty taste (87%) and product (97.3%). This study demonstrated that BM potato chips have a satisfactory acceptability by consumers.

Keywords

• black michuñe potato variety
• frying conditions
• sensory evaluation