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ARS Home » Research » Publications at this Location » Publication #296973
Title: Sensory evaluation of pigmented flesh potatoes (Solanum tuberosum L.)

Author
item KASPAR, KERRIE - Washington State University
item PARK, JEAN SOON - Washington State University
item Brown, Charles
item WELLER, KAREN - Washington State University
item ROSS, CAROLYN - Washington State University
item MATHISON, BRIDGET - Washington State University
item CHEW, BOON - Washington State University

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/26/2012
Publication Date: 1/25/2013
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