Physical-chemical characterization and potential for frying of genetic potato (Solanum tuberosum) materials

Abstract

B reeding programs should consider, in addition to agronomic aspects (yield, crop cycle, resistance to diseases and pests, among others), aspects related to suitability for use and quality of the final product, since consumer acceptance depends on them. Therefore, the objective of this research was to characterize 24 potato ( Solanum tuberosum ) genetic materials, considered promising for frying, and a commercial control based on physical (dry matter content, specific gravity and color) and chemical (total polyphenols, total antioxidant capacity and polyphenol