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American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 1 | Page No.: 72-79
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Authors

D. Hassanpanah

D. Hassanpanah

H. Hassanabadi

S.H. Azizi Chakherchaman

Keywords

Research Article

Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars

D. Hassanpanah D. Hassanpanah's LiveDNA, H. Hassanabadi and S.H. Azizi Chakherchaman
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (397009-3, 397082-2 and 396156-6) and three potato cultivars (Agria, Marfona and Savalan) under in vitro condition in Ardabil, Iran in 2009. Experimental design was completely randomized with three replications. In the study some of characters were measured such as dry matter and starch percent, specific gravity, french-fry and chips color and quality, cooking type, texture firmness and flavor. Analysis of variance showed that significant differences between cultivars and clones for tuber yield, dry matter and starch percent, specific gravity, french-fry and chips color and quality and reducing sugars amount. The 397082-2, 396156-6, 397009-3 clones and Savalan cultivar had the highest yield. The highest dry matter, starch and specific gravity belonged to 396156-6 and 397009-3 clones and Savalan cultivar. These cultivars had C cooking type. Therefore, the 396156-6 clone and Savalan cultivar are recommended for chips production, 397009-3 clone for french-fry, chips and starch production. The Marfona cultivar had a lower dry matter and B cooking type. Potatoes of this type are suitable for eating boiled, mashing and fresh and conserve potato consumption.
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