ArticleFoods (Basel, Switzerland)2021
Evaluation of Quality Parameters of Seven Processing Type Potato (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Chitosan and its derivatives in Lady Rosetta potatoes:In vivo gene expression modulation driving growth, yield, quality, and antibacterial defense.Scientific reports · 2026Article
- Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage.Foods (Basel, Switzerland) · 2026Article
- Effect of Potato Variety and Pretreatment Methods on Physicochemical and Sensory Properties of French Fries.Food science & nutrition · 2025Article
- Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles.Scientific reports · 2025Article
- Potato starch quality in relation to the treatments and long-term storage of tubers.Scientific reports · 2025Article
- Article
- Postharvest starch and sugars adjustment in potato tubers of wide-ranging dormancy genotypes subjected to various sprout forcing techniques.Scientific reports · 2023Article
- The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques.Sensors (Basel, Switzerland) · 2023Review
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Authors and funding
9 authors.
Funding
Abstract
The eastern sub-Himalayan plain of India is a popular potato growing belt in which vast scope exists to introduce processing grade cultivars. The selection and introduction of a better quality processing grade cultivar in this region may pave the way for the processing industries. Keeping these in the backdrop, this study was conducted at Instructional Farm of Uttar Banga Krishi Viswavidyalaya (UBKV), Pundibari, Cooch Behar, West Bengal, India under eastern sub-Himalayan plains during winter seasons of 2016-17 and 2017-18 in which seven processing type potato cultivars (Kufri Chipsona-1, Kufri Chipsona-3, Kufri Chipsona-4, Kufri Frysona, Kufri Himsona, Kufri Surya and Kufri Chandramukhi) were evaluated in terms of different quality parameters pre-requisite for chips processing viz., dry matter content, specific gravity, starch content, chips colour score, crispiness and hardness of chips through randomised complete block design (RCBD). The study revealed wide variation in all quality parameters amongst the cultivars. Cultivar 'Kufri Frysona' showed the highest specific gravity (1.121) as well as dry matter content (23.35%) followed by 'Kufri Chipsona-3'. The cultivar 'Kufri Frysona' showed the highest starch content (28.52%) too. Chips prepared from 'Kufri Chipsona-1' were recorded to be crispier with a relatively lower value of deformation before the first break and less hardness value. All processing type potato cultivar reflected the chips colour score <3 (evaluated, based on 1-10 scale, 10 being the darkest and least desirable) though 'Kufri Frysona' had the lowest chips colour score (1.50) signifying its superiority for the region. 'Kufri Frysona' cultivation could be recommended in this agro-climatic region particularly for chips manufacturing potato industries.
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