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dc.contributor.authorYang, Yali
dc.contributor.authorAchaerandio Puente, María Isabel
dc.contributor.authorPujolà Cunill, Montserrat
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2016-03-01T12:34:50Z
dc.date.available2016-12-01T01:30:52Z
dc.date.issued2016-01-30
dc.identifier.citationYang, Y., Achaerandio, I., Pujola, M. Classification of potato cultivars to establish their processing aptitude. "Journal of the science of food and agriculture", 30 Gener 2016, vol. 96, núm. 2, p. 413-421.
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/2117/83613
dc.description.abstractBACKGROUNDThe commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content and antioxidant activity), but there is little information about these differences. The aim of this study was to characterise the nutritional value (focusing on carbohydrates and functional compounds) and instrumental parameters of eight potato cultivars consumed in Spain and to determine whether these parameters are useful for classifying the cultivars.; RESULTSSignificant Pearson's correlations were found due to the common and complex interactions between the constituents of potatoes and their properties (P < 0.05). Principal component analysis revealed the correlations among the physicochemical properties, and the first two principal components explained 56.84% of the variance among the cultivars studied.; CONCLUSIONThe eight cultivars could be classified into three groups: (1) Red Pontiac, Caesar, Kennebec, Agria and Cherie cultivars, (2) Agata and Monalisa cultivars and (3) Spirit cultivar. The results demonstrated that certain nutritional and functional parameters indicated the potential efficacy of different cultivars to satisfy the nutritional needs of consumers, improving the knowledge on the biochemical basis of potato processing to obtain higher-quality products. (c) 2015 Society of Chemical Industry
dc.format.extent9 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
dc.subject.lcshPotatoes
dc.subject.othertotal starch
dc.subject.otherresistant starch
dc.subject.othertotal phenolic content
dc.subject.otherreducing sugars
dc.subject.otherorganic acids
dc.subject.otherSOLANUM-TUBEROSUM L.
dc.subject.otherANTIOXIDANT CAPACITY
dc.subject.otherORGANIC-ACIDS
dc.subject.otherPHENOLIC-COMPOUNDS
dc.subject.otherCLONES
dc.subject.otherSTARCH
dc.subject.otherSTORAGE
dc.subject.otherDIGESTIBILITY
dc.subject.otherANTHOCYANINS
dc.subject.otherGENOTYPES
dc.titleClassification of potato cultivars to establish their processing aptitude
dc.typeArticle
dc.subject.lemacÀcids orgànics
dc.contributor.groupUniversitat Politècnica de Catalunya. PV - Patologia Vegetal
dc.identifier.doi10.1002/jsfa.7104
dc.rights.accessOpen Access
local.identifier.drac17532540
dc.description.versionPreprint
local.citation.authorYang, Y.; Achaerandio, I.; Pujola, M.
local.citation.publicationNameJournal of the science of food and agriculture
local.citation.volume96
local.citation.number2
local.citation.startingPage413
local.citation.endingPage421


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