Estudo comparativo de características físico-químicas e sensoriais de batatas das cultivares francesas: Chipie, Colorado, Opaline e Soléia

• Ano de defesa: 2011
• Autor(a) principal: Barbosa, Elaine dos Santos Pires
• Orientador(a): Chaves, José Benício Paes
• Banca de defesa: Oliveira, Eduardo Basílio de , Antunes, Maria Aparecida
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Batata frita; Chips; Qualidade sensorial
• Palavras-chave em Inglês: Fried potatoes; Chips; Sensory quality
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/2906

The potato (Solanum tuberosum) is one of the most worldwide consumed foods due to its composition, gastronomic versatility and low price. The potato crop is of great socioeconomic importance to the state of Minas Gerais, due to volume produced and higher productivity than national average. The Technical Cooperation Program Brazil-France with the state stands out in the supply of new cultivars, pest control of cultivation and sector modernization. The present study evaluated physical-chemical and sensory characteristics from French potato tubers (cultivars: Chipie, Colorado, Opaline and Soléia) and an American (cultivar Atlantic) under effect of time of crop (85 and 100 days after planting) and refrigerated storage time at 5 ºC (0, 22 and 44 days). The tubers of potatoes recommended for frying were sensory evaluated through descriptive analysis by the spectrum method as chips or french fries type. Descriptive sensory evaluation was performed by a twelve trained judges panel for six sensory attributes (color, crispness, umami taste, bitter taste and softness). After intensive training, judges evaluated samples using unstructured scale of 15 cm. Samples were also evaluated for acceptance using the 9-point hedonic scale by 62 consumers of fried potatoes. Results of physical- chemical analysis were submitted to analysis of variance (ANOVA) and variables which showed significant difference (p<0.05) were submitted to Dunnett's test (physical characteristics and chemical composition). For descriptive data, it was not detected significant difference (p>0.05) among cultivars. Chipie is recommended for frying as chips type because of its round tubers; and cultivars Colorado, Opaline and Soléia are for French fries type for presenting elongated tubers. These characteristics allowed for high yield (97.7 %) post-frying. During storage of tubers, the levels of reducing sugars increased in all cultivars, and for Colorado and Soléia there were changes in dry matter content, that influences darkening and oil absorption after frying. Results of sensory evaluation by spectrum method submitted to analysis of variance (ANOVA) showed significant effect (p<0.05) for time of crop and refrigerated storage time. Regression models were tested for time of crop and refrigerated storage time. For all sensory acceptance attributes evaluated, Colorado and Opaline cultivars had higher scores for the attribute overall impression, and Opaline for the attribute french fries typical flavor. Chipie cultivar processed in chip type presented acceptance similar to the reference potato, Atlantic. It was concluded that for interests of producers and consumers all cultivars are recommended to serve the potato market in natura and fried potatoes, once sensorily, there were no major differences related to the cultivar already established in the national market.