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United States Department of Agriculture

Agricultural Research Service

Research Project: POTATO GERMPLASM ENHANCEMENT THROUGH TRAIT DISCOVERY, GENETIC EVALUATION AND INCORPORATION Title: Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.)

Authors
item Kaspar, Kerrie -
item Park, Jean Soon -
item Brown, Charles
item Weller, Karen -
item Ross, Carolyn -
item Mathison, Bridget -
item Chew, Boon -

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 26, 2012
Publication Date: January 25, 2013
Citation: Kaspar, K., Park, J., Brown, C.R., Weller, K., Ross, C., Mathison, B., Chew, B. 2013. Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.) . Food and Nutrition Sciences. 4:77-81.

Interpretive Summary: Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appear- ance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P < 0.001) than in the white cultivar. Anthocyanins were low to non-detectable in white and yellow potatoes. Purple potatoes anthocyanin concentration was 20-fold greater (P < 0.001) than in yellow potatoes. Carotenoid concentrations in white and purple potatoes were similar, while yellow potatoes had a 45-fold greater carotenoids concentration compared to white and purple potatoes. Consumers ranked the aroma and appearance of white and yellow potatoes higher than purple (P < 0.05). However, no significant differences were observed in overall acceptance between the potato cultivars. These results suggest that consumers may be willing to consume pigmented potatoes, which are beneficial to health due to their higher antioxidant content

Technical Abstract: Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appear- ance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P < 0.001) than in the white cultivar. Anthocyanins were low to non-detectable in white and yellow potatoes. Purple potatoes anthocyanin concentration was 20-fold greater (P < 0.001) than in yellow potatoes. Carotenoid concentrations in white and purple potatoes were similar, while yellow potatoes had a 45-fold greater carotenoids concentration compared to white and purple potatoes. Consumers ranked the aroma and appearance of white and yellow potatoes higher than purple (P < 0.05). However, no significant differences were observed in overall acceptance between the potato cultivars. These results suggest that consumers may be willing to consume pigmented potatoes, which are beneficial to health due to their higher antioxidant content

Last Modified: 11/23/2014
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