International Journal of Mathematics and

Computer Applications Research (IJMCAR)

ISSN(P 2249-6955; ISSN(E): 2249-8060
Vol. 6, Issue 2, Apr 2016, 13-18
TJPRC Pvt. Ltd.

ORGANOLEPTIC EVALUATION OF POTATO CHIPS IN CLONAL

BULKS AND PROGENIES
N. PRABHA, O.N VERMA, V. K. SONI & K.K. PANDEY
Scientist, S.K. College of Agriculture and Research Station, Kawardha, (IGKV, Raipur), India
ABSTRACT
Potato (Solanum tuberosum) is one of the worlds major agricultural crops and it is consumed daily by millions
of people from diverse cultural backgrounds. The objective of this work was to determine organoleptic traits of potato
chips in advanced clonal bulks, F1C2 and F1C3 clonal progenies. Organoleptic evaluation showed that the genotypes CIP
304012-9-2-1 and Kufri Ashoka had no differences in degree of differences from check Kufri Surya. However, genotypes
CIP 398203, CIP 398203-2-1, CIP 398203-2-2, CIP 398203-2-2-1, CIP 398203-7-4-1 and CIP 304014-12-2-1 were found
superior in quality as compared to Kufri Surya. These genotypes may be used in hybridization programme as a parent for
improving processing varieties or may be selected as promising clones.
KEYWORDS: Organoleptic, Potato Chips, Clonal Progenies Etc

INTRODUCTION
Potato (Solanum tuberosum) is one of the worlds major agricultural crops and it is consumed daily by
millions of people from diverse cultural backgrounds. Potatoes are one of the most efficient crops for converting

Original Article

Received: Feb 06, 2016; Accepted: Feb 18, 2016; Published: Mar 02, 2016; Paper Id.: IJMCARAPR20162

natural resoures, labour and capital into high quality food (Horton 1981). They can yield more nutritious food
material more quickly on less land and in harsher climates than most of the major crops; and the edible food
material can be harvested after only 60 days. Potatoes are always cooked before consumption traditionally by frying
and other cooking methods (Pedreschi et al., 2006). Deep fat frying is extensively used in food processing both
industrially and at home and fried potato products are one of its largest applications (Pedreschi et al., 2007). The
major factor impeding the establishment and growth of potato processing in the country was non-availability of
high dry matter and low sugar potato varieties required for processing. As a rule, potatoes containing more than 2%
reducing sugars on a dry weight basis are considered to be unacceptable for processing (Talburt and Smith 1984).
Potato processing in India remained at a subdued pace till 1998, primarily due to non-availability of suitable raw
material (potatoes). Industry required potatoes with high tuber dry matter, low reducing sugars and good taste to
economically produce quality processed products. The aim of this study was to develop potato varieties for
processing industry, having high dry matter, low reducing sugar content and good organoleptic characters.

MATERIALS AND METHODS

The experiment consisted of advance generation potato bulk population, F1C2 and F1C3 clonal progenies
obtained from genetic stock of AICRP on potato, Department of Genetics and Plant Breeding, COA, IGKV, Raipur
(C.G.). Variety Kufri Surya was used as standard check for organoleptic evaluation of potato chips. For organoleptic
evaluation, the potatoes selected from five selected plants of each progeny in each replication. Organoleptic

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N. Prabha, O. N Verma, V. K. Soni & K. K. Pandey

evaluation of potato fried chips were judged by a panel of five nominated members for assessing degree of difference and
the direction of quality from the standard check verity (Kufri Surya). Degree of difference and the direction of quality of
each sample were recorded according to the following scale (Huaman et al;).
Table 1
Rating
0
1
2
3

Degree of Difference
from Standard
None
Slight
Moderate
Large

Direction of
Quality
E
Equal
I
Inferior
S
Superior

RESULTS AND DISCUSSIONS

Sensory analyses of food color, taste, odor and texture are used in maintenance and control of food quality
throughout the manufacturing process and in the final product [Maskan, 2001]. Quality influences consumer preference
and product salability. Organoleptic evaluation is an important aspect from the consumer point of view. Chip taste was
evaluated with comparison to the standard check variety (Kufri Surya) for degree of difference and direction of quality.
On the basis of organoleptic evaluation, bulks, F1C2 and F1C3 clonal progenies of potato for chip taste were
evaluated under two classes, degree of difference and direction of quality from the standard check variety (Kufri Surya).
In bulk population, Kufri Ashoka recorded with zero rating in degree of difference it means there is no difference
from check variety (Kufri Surya) and eight genotypes (CIP 398203, CIP 302024, CIP 302431, CIP 303408, CIP 398201,
CIP 304014, Kufri Jawahar and Kufri Pukhraj found with 1 rating which showed slight differences from check variety.
However, five genotypes recorded with 2 rating which exhibited moderate differences from check variety. CIP 398203
genotype exhibited superior quality then check variety (Kufri Surya), where as CIP 302024, CIP 304014, Kufri Jawahar,
Kufri Ashoka and Kufri Pukhraj showed equal direction of quality from check variety and rest of the genotypes exhibited
inferior quality than check variety given in Table 1.
Similarly, in 43 F1C2 clonal progenies, 12 progenies (CIP 398203-2-1, CIP 398203-2-2, CIP 398203-3-1, CIP
302024-11-2, CIP 303408-9-2, CIP 304014-1-1, CIP 3040140-2-1, CIP 398068-21-1, CIP 398068-22-1, Kufri Jawahar,
Kufri Ashoka, Kufri Pukhraj) recorded 1 rating which showed slight difference from check variety and 23 progenies
showed moderate difference from check variety which found with 2 rating in degree of differences. Only seven progenies
exhibited large differences from check variety which recorded with 3 rating. Direction of quality was categorized in three
groups equal, inferior and superior quality from standard check. Two progenies (CIP 398203-2-1 and CIP 398203-2-2)
were found with superior quality from standard check (Kufri Surya). However six progenies (CIP 304014-1-1, CIP
304014-2-1, CIP 398068-22-1, Kufri Jawahar, Kufri Ashoka, Kufri Pukhraj) were found equal quality to the standard
check and rest of the progenies showed inferior quality then check presented in Table 2.
In Table 3 the genotypes CIP 304012-9-2-1 and Kufri Ashoka of F1C3 clonal progenies observed with zero (0)
rating in degree of difference it mean there is no difference from check
Table 2: Organoleptic Evaluation of Chips Quality of Clonal Bulks of Potato during 2008-09
S. No.
1
Impact Factor (JCC): 4.6257

Clonal Bulks
CIP 398203

Chips Taste
Degree of Difference Direction of Quality
1
S
NAAS Rating: 3.80

Organoleptic Evaluation of Potato Chips in Clonal Bulks and Progenies

2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18

CIP 302024
CIP 302431
CIP 304012
CIP 303405
CIP 303408
CIP 304102
CIP 304146
CIP 398201
CIP 304014
CIP 398181
CIP 304124
CIP 303139
CIP 398068
Kufri Jawahar
Kufri Ashoka
Kufri Pukhraj
Kufri Surya

15

Table 2: Contd.,
1
1
3
3
1
2
3
1
1
2
2
2
2
1
0
1
-

E
I
I
I
I
I
I
I
E
I
I
I
I
E
E
E
-

Table 3: Organoleptic Evaluation of Chips Quality of A F1C2 Clonal Progenies of Potato

Chip Taste
S. No.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22

F1c2 Clonal Progenies

CIP 398203-2-1
CIP 398203-2-2
CIP 398203-3-1
CIP 302024-10-1
CIP 302024-11-1
CIP 302024-11-2
CIP 302431-8-1
CIP 302431-9-1
CIP 304012-1-1
CIP 304012-2-2
CIP 303405-11-1
CIP 303405-13-1
CIP 303405-15-1
CIP 303408-9-1
CIP 303408-9-2
CIP 303408-10-1
CIP 304102-15-1
CIP 304102-16-1
CIP 304102-17-1
CIP 304146-1-1
CIP 304146-2-1
CIP 304146-3-1

Degree of
Difference

Direction
of Quality

S. No.

F1c2 Clonal
Progenies

1
1
1
2
2
1
2
2
2
3
2
2
2
1
2
2
3
2
3
2
2
2

S
S
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I

23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43

CIP 398201-19-1
CIP 398201-19-2
CIP 398201-20-1
CIP 398201-22-1
CIP 304014-1-1
CIP 304014-2-1
CIP 398181-1-1
CIP 398181-2-1
CIP 304124-14-1
CIP 304124-15-1
CIP 303139-11-1
CIP 303139-12-1
CIP 303139-13-1
CIP 398068-19-1
CIP 398068-21-1
CIP 398068-21-2
CIP 398068-22-1
Kufri Jawahar
Kufri Ashoka
Kufri Pukhraj
Kufri Surya

Chip Taste
Direction
Degree of
of
Difference
Quality
3
I
2
I
2
I
1
I
1
E
2
E
3
I
2
I
2
I
2
I
2
I
2
I
3
I
2
I
1
I
2
I
1
E
1
E
1
E
1
E
-

Table 4: Organoleptic Evaluation of Chips Quality of a F1c3 Clonal Progenies of Potato

S.
No.

F1c2 Clonal
Progenies

1
2
3
4
5

CIP 398203-2-2-1
CIP 398203-4-1-1
CIP 398203-4-1-2
CIP 398203-5-3-1
CIP 398203-6-1-3

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Chip Taste
Degree of
Direction of
Difference
Quality
1
S
1
I
2
I
1
I
2
I

S.No.
46
47
48
49
50

F1c2 Clonal
Progenies
CIP 304146-11-2-2
CIP 304146-11-3-1
CIP 304146-1-4-1
CIP 304146-2-2-1
CIP 398201-3-3-1

Chip Taste
Degree of
Direction
Difference of Quality
1
I
3
I
2
I
3
I
3
I
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16

N. Prabha, O. N Verma, V. K. Soni & K. K. Pandey

6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45

CIP 398203-7-4-1
CIP 398203-8-2-2
CIP 302024-2-3-1
CIP 302024-3-3-1
CIP 302024-3-4-2
CIP 302024-5-1-1
CIP 302024-6-2-1
CIP 302431-2-1-1
CIP 302431-2-3-2
CIP 302431-3-2-1
CIP 302431-4-1-1
CIP 302431-5-3-2
CIP 302431-6-4-1
CIP 304012-1-4-1
CIP 304012-6-1-1
CIP 304012-6-2-3
CIP 304012-7-3-1
CIP 304012-12-4-1
CIP 304012-9-2-1
CIP 303405-4-2-2
CIP 303405-3-1-1
CIP 303405-3-1-2
CIP 303405-8-3-1
CIP 303405-6-2-1
CIP 303405-7-4-1
CIP 303405-9-1-1
CIP 303405-5-3-1
CIP 303408-6-3-1
CIP 303408-8-2-2
CIP 303408-8-3-1
CIP 303408-4-5-1
CIP 303408-2-1-1
CIP 303408-7-3-1
CIP 303408-3-2-1
CIP 304102-11-1-2
CIP 304102-9-3-1
CIP 304102-4-2-1
CIP 304102-4-5-1
CIP 304102-7-1-1
CIP 304146-12-4-1

1
1
2
1
1
1
2
2
2
2
3
3
3
3
2
2
3
1
0
3
2
2
2
2
2
3
2
1
2
2
1
2
2
2
2
2
3
2
1
3

Table 4: Contd.,
S
51
I
52
I
53
E
54
E
55
I
56
I
57
I
58
I
59
I
60
I
61
I
62
I
63
I
64
I
65
I
66
I
67
I
68
E
69
I
70
I
71
I
72
I
73
I
74
I
75
I
76
I
77
I
78
I
79
I
80
I
81
I
82
I
83
I
84
I
85
I
86
I
87
I
88
I
89
I
90

CIP 398201-3-3-2
CIP 398201-7-2-1
CIP 398201-15-4-1
CIP 398201-5-3-1
CIP 398201-11-6-1
CIP 398201-2-2-1
CIP 304014-8-4-2
CIP 304014-2-6-1
CIP 304014-1-3-1
CIP 304014-12-2-1
CIP 304014-5-4-1
CIP 304014-9-2-1
CIP 398181-9-3-1
CIP 398181-17-2-1
CIP 398181-14-5-1
CIP 398181-7-4-1
CIP 398181-10-1-1
CIP 398181-16-5-1
CIP 304124-2-5-1
CIP 304124-7-2-1
CIP 304124-8-3-1
CIP 304124-1-4-1
CIP 304124-4-3-1
CIP 303139-4-4-1
CIP 303139-9-2-1
CIP 303139-9-4-1
CIP 303139-2-2-1
CIP 303139-8-3-1
CIP 303139-10-3-1
CIP 398068-15-3-1
CIP 398068-15-3-2
CIP 398068-3-2-1
CIP 398068-9-4-1
CIP 398068-1-5-1
CIP 398068-4-2-1
CIP 398068-7-3-1
Kufri Jawahar
Kufri Ashoka
Kufri Pukhraj
Kufri Surya

3
1
2
2
1
3
2
1
2
1
2
3
2
3
3
2
3
3
3
2
3
2
2
2
2
1
2
2
2
2
2
1
2
3
3
2
1
0
1
-

I
I
I
I
I
I
E
E
I
S
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
E
I
I
E
I
I
I
I
E
E
E
-

variety (Kufri Surya). However, 21 genotypes had 1 rating and showed slightly difference from check variety.
Fourty four genotypes exhibited moderate differences and rest of the genotype showed large differences from Kufri Surya.
In direction of quality three genotypes (CIP 398203-2-2-1, CIP 398203-7-4-1 and CIP 304014-12-2-1) showed superior
quality than check variety and genotypes viz., CIP 302024-3-3-1, CIP 302024-3-4-2, CIP 304012-9-2-1, CIP 304014-8-4-2,
CIP 304014-2-6-1, CIP 303139-10-3-1, CIP 398068-3-2-1, Kufri Jawahar, Kufri Ashoka and Kufri Pukhraj had equal
quality to the check variety. Rest of the genotypes evaluated under inferior quality from check variety.

CONCLUSIONS
Organoleptic evaluation showed that the genotypes CIP 304012-9-2-1 and Kufri Ashoka had no differences in
degree of differences from check Kufri Surya. However, genotypes CIP 398203, CIP 398203-2-1, CIP 398203-2-2, CIP

Impact Factor (JCC): 4.6257

NAAS Rating: 3.80

Organoleptic Evaluation of Potato Chips in Clonal Bulks and Progenies

17

398203-2-2-1, CIP 398203-7-4-1 and CIP 304014-12-2-1 were found superior in quality as compared to Kufri Surya.
These genotypes may be used in hybridization programme as a parent for improving processing varieties or may be
selected as promising clones.
REFERENCES
1.

Horton, D. 1981. A plea for the potato. Ceres, January and February: 2832.

2.

Pedreschi F, Kaack K and Granby. 2006. Acrylamide content and color development in fried potato strips. Food Res. Int., 39:
40-46. DOI: 10.1016/j.foodres.2005.06.001.

3.

Pedreschi F, Kaack K, Granby K and Troncoso E. 2007. Acrylamide reduction under different pretreatments in french fries. J.
Food Eng., 79: 1287- 1294. DOI: 10.1016/j.jfoodeng.2006.04.014.

4.

Maskan M. 2001. Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of food engineering,
48(2), 169-175.

5.

Huaman, Z., Williams, J.T., Salhuana, W. and Vincent, L. 1977. Descriptors for the cultivated potato and for the maintenance
and distribution of germplasm collections. International Board for Plant Genetic Resources. Rome, Italy. pp 1-40.

6.

Talburt, W.F and Smith, O. 1984. Potato processing. 4th edition. AVI publishing company, USA

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