Data analysis in experiments involving potato processing: systematic mapping

  • Tatiana Nunes Amaral Universidade Federal dos Vales do Jequitinhonha e Mucuri
  • Renata Alves Costa Universidade Federal dos Vales do Jequitinhonha e Mucuri
  • Paulo César de Resende Andrade Universidade Federal dos Vales do Jequitinhonha e Mucuri
Keywords: Experimental statistics, experimental design, food technology


Potato processing is the subject of research in food technology, which is generally carried out through observation of experiments and statistical treatment of data. The objectives of this work were to analyze the potato processing technologies and the way in which the data treatment is being conducted. A systematic literature review was carried out in Aug/2022 considering the terms “potato not sweet” and “process”, limiting it to Brazilian articles published between 2017-2021 on “Food Science and Technology”. This search resulted in 43 articles and 17 were suitable. The grouping of works resulted in: physical damage (1 article), chemical treatment (1), infrared drying (1), frying with different types of oils (3), vacuum microwave potato chips (3), quantification (1), ozone modification (2), sonication (1), potato starch hydrogel (2) and potato starch film (2). 88.2% of the articles did not present experimental study planning in the methodology. 11.8% of the studies did not use statistical procedure and 5.9% used a simple average. ANOVA and Tukey's test were applied to 70.6% of the articles, 25.0% of which were complemented by Principal Component Analysis. ANOVA with Duncan and DCCR were used by 5.9% of the articles each. The verification of the assumptions for the application of the tests was not explained. It is possible to verify the diversity of themes studied among the technologies, but there is an indication that the experimental planning and analysis of the results demand more information in the methodology description and/or expansion of knowledge in the statistical tools.





Author Biographies

Renata Alves Costa, Universidade Federal dos Vales do Jequitinhonha e Mucuri



Paulo César de Resende Andrade, Universidade Federal dos Vales do Jequitinhonha e Mucuri




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