Changes in Sugars, Dry Matter, and Characteristics Sensory of Chip of Native Potato in the Chopcca Region

Abstract

Three varieties of native potatoes in the Chopcca region (Isccopuro, Huamantanga, and Huayro Macho), and two frying periods (3 and 3.5 min) were evaluated. The sensory characteristics were evaluated using a hedonic scale (0 to 5 points), a multilevel factorial design with 30 untrained judges, and the best treatments were compared to a control (Capiro variety). Both Isccopuro and Huayro Macho varieties fried for three minutes showed no significant differences in terms of flavor, color, and texture when compared with the control. The results were analyzed with the non-parametric Kruskal-Wallis test, and the Mann-Whitney test was used to detect differences between pairs of treatments. Dry matter and reducing sugars contents of the selected treatments (before and after frying) were determined. Both Isccopuro and Huayro Macho varieties meet the necessary requirements for processing into native potato chips, maintaining a low fat absorption, a high dry matter content, a lower reducing sugar content, and adequate sensory characteristics, in compliance with current market trends.