Data analysis in experiments involving potato processing: systematic mapping

Authors

  • Tatiana Nunes Amaral Universidade Federal dos Vales do Jequitinhonha e Mucuri https://orcid.org/0000-0002-3967-0947
  • 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

Abstract

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

 

 

References

ARISSETO, A. P. et al. Contamination of fried foods by 3-monochloropropane-1, 2-diol fatty acid esters during frying. Journal of the American Oil Chemists' Society, v. 94, n. 3, p. 449-455, 2017.

BARRETO, I. M. A. et al. Oil-free potato chips produced by microwave multiflash drying. Journal of Food Engineering, v. 261, p. 133-139, 2019.

CAGLAYAN, N. et al. Determination of time dependent stress distribution on a potato tuber during drop case. Journal of Food Process Engineering, v. 41, n. 7, p. e12869, 2018.

CASTANHA, N. et al. Starch modification by ozone: Correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, v. 108, p. 106027, 2020.

CASTANHA, Nanci et al. Properties and possible applications of ozone-modified potato starch. Food Research International, v. 116, p. 1192-1201, 2019.

DA SILVA, A. M. M.; ALMEIDA, F. S.; SATO, A. C. K. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. Journal of Food Engineering, v. 292, p. 110277, 2021.

DO NASCIMENTO, R. F.; CANTERI, M. H. G. Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes. British Food Journal, 2019.

DUARTE-CORREA, Y. et al. Development of fortified low-fat potato chips through vacuum impregnation and microwave vacuum drying. Innovative Food Science & Emerging Technologies, v. 64, p. 102437, 2020.

GOMIDE, A. I.; MONTEIRO, R. L.; LAURINDO, J. B. Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying. LWT, v. 155, p. 112917, 2022.

FISHER, R. A. Statistical methods for research workers. 14 ed. New York: Hafner. 1973. 354p.

FAO 2021 FAOSTAT Online Database. Disponível em: https://www.fao.org/faostat/en/#data/QCL, Acesso em: jan. 2023.

FONSECA, L. M. et al. Fabrication and characterization of native and oxidized potato starch biodegradable films. Food Biophysics, v. 13, n. 2, p. 163-174, 2018.

HASHEMI, S. M. B. et al. Kangar (Gundelia tehranica) seed oil: Quality measurement and frying performance. Journal of Food & Nutrition Research, v. 56, n. 1, 2017.

HAWA, L. C.; KHOIRUNNIDA, F. L.; SUMARLAN, S. H. Drying kinetics and physical changes of osmotically pretreated potato (Solanum tuberosum L.) slice. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing, 2020. p. 012007.

KITCHENHAM, B. et al. Guidelines for performing systematic literature reviews in software engineering. 2007.

LÆRKE, P. E.; BRIERLEY, E. R.; COBB, A. H. Impact‐induced blackspots and membrane deterioration in potato (Solanum tuberosum L) tubers. Journal of the Science of Food and Agriculture, v. 80, n. 9, p. 1332-1338, 2000.

LARSON, R.; FARBER, B. Estatística Aplicada. 4a. edição. São Paulo: Pearson Prentice Hall, 2010.

MEINHART, A. D. et al. French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying. Journal of Food and Nutrition Research, v. 59, n. 2, p. 174, 2020.

ORLANDO, E. A. et al. Sodium in different processed and packaged foods: Method validation and an estimative on the consumption. Food Research International, v. 129, p. 108836, 2020.

RODRIGUES, M. I.; IEMMA, A. F. Planejamento de experimentos e otimização de processos: uma estratégia sequencial de planejamentos. 1a. edição. Campinas – SP: Casa do Pão Editora, 2005.

ROJAS, M. L.; SILVEIRA, I.; AUGUSTO, P. E. D. Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol. Journal of Food Process Engineering, v. 42, n. 5, p. e13089, 2019.

ROMEIRA, K. M. et al. Residual Starch Packaging Derived from Potato Washing Slurries to Preserve Fruits. Food and Bioprocess Technology, v. 14, n. 12, p. 2248-2259, 2021.

SILVA, K. C. G et al. Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure. Food Research International, v. 141, p. 110059, 2021.

SILVA, K. C. G. et al. Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection. Food & function, v. 11, n. 9, p. 8331-8341, 2020.

SINGH, A. et al. Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. LWT, v. 127, p. 109363, 2020.

TSIKRIKA, K.; TZIMA, K.; RAI, D. K. Recent advances in anti‐browning methods in minimally processed potatoes—A review. Journal of Food Processing and Preservation, v. 46, n. 2, p. e16298, 2022.

VASCONCELOS, N. C. M. et al. Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.). Food Science and Technology, v. 35, p. 561-569, 2015.

WANG, Y.; BRANDT, T. L.; OLSEN, N. L. A historical look at russet burbank potato (Solanum tuberosum L.) quality under different storage regimes. American Journal of Potato Research, v. 93, p. 474-484, 2016.

Downloads

Published

02-03-2023

How to Cite

Nunes Amaral, T., Alves Costa, R., & de Resende Andrade, P. C. (2023). Data analysis in experiments involving potato processing: systematic mapping. Sigmae, 12(1), 149–157. Retrieved from https://publicacoes.unifal-mg.edu.br/revistas/index.php/sigmae/article/view/2023

Issue

Vol. 12 No. 1 (2023): Special issue: 66th RBRAS

Section

Full papers

License

Proposta de Política para Periódicos de Acesso Livre


Autores que publicam nesta revista concordam com os seguintes termos:

    1. Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação inicial nesta revista.

    1. Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.

  1. Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado (Veja O Efeito do Acesso Livre).