Abstract

A study was generated from six commercial potato varieties and studied for their physical, chemical, functional and processing attributes. Lady Rosetta followed by Hermes was the most appreciable varieties concerning their physical attributes. A positive correlation (R = 0.765) existed between tuber firmness and specific gravity. Lady Rosetta and Atlantic attained maximum dry matter and starch contents. Agria contained lesser amount of sugar and Desi contained maximum fat and fiber contents.  Highly significant correlation was estimated between dry matter and starch contents (R = 0.967). Hermes and Agria were preferred over all other varieties for their mineral contents, but its functional attributes were found maximum in Desi followed by Hermes. A promising correlation was reported between most of these functional parameters with distinctive correlation between total phenolic contents and radical scavenging activity (R = 0.903). Post processing parameters in Lady Rosetta indicated its preference over all other varieties followed by Hermes and Atlantic.

Key words: Potato varieties, physico-chemical, functional attributes, processing.