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• W1566451276 abstract "O objetivo do trabalho consistiu em avaliar a qualidade fisico-quimica de batatas de diferentes cultivares produzidas em casa de vegetacao sob sistema orgânico. Os tuberculos foram oriundos do municipio de Guarapuava (PR), e cultivados em vasos de 1,5 L com substrato comercial a base de cascas processadas, vermiculita expandida, turfa processada e enriquecida. O delineamento experimental foi em blocos casualizados com tres repeticoes e tres tratamentos, representados pelas cultivares Agata, Atlantic e BRS Clara. As amostras foram analisadas por meio da umidade, materia seca, pH, solidos soluveis, relacao de solidos soluveis e acidez titulavel, acidez total, cinzas, fibra bruta, lipidios, proteinas, amido, atividade em agua, fracao glicidica e valor calorico. A cultivar BRS Clara apresentou os menores teores de carboidratos e valor calorico, produzindo produtos para consumidores com necessidade de controle de peso. As cultivares Atlantic e Agata obtiveram os maiores teores de materia seca, 18,72% e 16,67%, respectivamente; e a cultivar BRS Clara analisada obteve indice medio de 13,66% de materia seca. Assim, as cultivares Atlantic e Agata podem ser indicadas para a producao de “chips” de batata, uma vez que um maior teor de solidos totais proporciona menor retencao de oleo na fritura, melhorando a textura, a cor e o sabor do produto final. E, a cultivar BRS Clara pode ser recomendada para a utilizacao para pratos assados, conservas, onde se deseja manter a forma do tuberculo. Abstract The aim of this study was to evaluate the physical and chemical quality of potatoes from different cultivars grown in greenhouse under organic system. Tubers were coming from Guarapuava (PR), and cultured in 1.5 L pots with a commercial substrate base shells processed, expanded vermiculite, peat processed and enriched. The experimental design was a randomized block with three replications and three treatments represented by Agata, Atlantic and BRS Clara. The samples were analyzed by means of moisture, dry matter, pH, soluble solids, soluble solids ratio and acidity, total acidity, ash, crude fiber, lipids, proteins, starch, water activity, high sugar and calorie fraction. BRS Clara had the lowest concentrations of carbohydrates and calories, and thus contributes to products for consumers in need of weight control. The cultivars Atlantic and Agate had the highest dry matter, 18.72% and 16.67%, respectively and BRS Clara analyzed obtained average rate of 13.66% dry matter. Thus, cultivars Atlantic and agate can be set to produce “chips” potato, as a greater total solids content provides a lower frying oil retention, improving texture, color and flavor of the final product. And BRS Clara can be recommended for use for baked goods, preserves, where they want to keep the shape of the tuber." @default.
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• W1566451276 date "2014-04-30" @default.
• W1566451276 modified "2023-09-24" @default.
• W1566451276 title "Características físico-químicas de cultivares de batata sob cultivo orgânico Physic-chemical characteristics of potato cultivars on organic system" @default.
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