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<p>Potato (<i>Solanum tuberosum</i> L.) is one of the most&#xa0;important crops worldwide; however, the chemical basis of flavor in native tubers remains poorly understood. This study evaluated the effects of tuber condition (with and without peel) and heat treatment (boiling and baking) on the physical properties, chemical composition, and sensory acceptability of three native potato varieties and one commercial variety (Chola), belonging to the <i>phureja</i> and <i>tuberosum</i> groups. Puña negra exhibited darker coloration, while Leona blanca, Chola, and Yema de huevo showed higher brightness and color saturation, which were preferred by panelists. Tubers processed with peel presented higher sensory acceptability, associated with increased total sugars, particularly in Yema de huevo. The peel contributed to structural integrity and nutrient retention, whereas its removal reduced glycoalkaloid content, improving safety. Thermal processing increased the energy value of potatoes compared to raw tubers, with effects influenced by peel presence. Overall, significant differences were observed among varieties, tuber condition, and heat treatment, with clear associations between chemical composition and sensory attributes.</p>

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Influence of Thermal Processing and Peel Condition on Nutritional Composition, Safety, and Sensory Acceptability of Potato Tubers

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Jenny Lisbeth Lucio Villacis,
  • Elena Villacrés Poveda,
  • María Belén Quelal Tapia

摘要

Potato (Solanum tuberosum L.) is one of the most important crops worldwide; however, the chemical basis of flavor in native tubers remains poorly understood. This study evaluated the effects of tuber condition (with and without peel) and heat treatment (boiling and baking) on the physical properties, chemical composition, and sensory acceptability of three native potato varieties and one commercial variety (Chola), belonging to the phureja and tuberosum groups. Puña negra exhibited darker coloration, while Leona blanca, Chola, and Yema de huevo showed higher brightness and color saturation, which were preferred by panelists. Tubers processed with peel presented higher sensory acceptability, associated with increased total sugars, particularly in Yema de huevo. The peel contributed to structural integrity and nutrient retention, whereas its removal reduced glycoalkaloid content, improving safety. Thermal processing increased the energy value of potatoes compared to raw tubers, with effects influenced by peel presence. Overall, significant differences were observed among varieties, tuber condition, and heat treatment, with clear associations between chemical composition and sensory attributes.