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. 2015 Nov 30;53(4):1899–1908. doi: 10.1007/s13197-015-2123-6

Table 2.

Quality characteristics of fresh waris*

Products	Moisture (%)	Ash (%)	Acid insoluble ash (%)	Acidity (%)	Protein (%)	Ascorbic acid (mg/100 g)	Total phenols (mg GAE/100 g)	Scavenging activity (%)	Color attributes
Products	Moisture (%)	Ash (%)	Acid insoluble ash (%)	Acidity (%)	Protein (%)	Ascorbic acid (mg/100 g)	Total phenols (mg GAE/100 g)	Scavenging activity (%)	L*	a*	b*
Control (without potato)	5.82 ± 0.20^a	4.02 ± 0.15^a	0.26 ± 0.05^a	1.33 ± 0.02^a	22.56 ± 0.50^a	23.48 ± 0.21^g	360.7 ± 1.40^g	82.64 ± 0.48^d	52.48 ± 0.23^c	3.76 ± 0.22^a	13.11 ± 0.11^b
Waris supplemented with boiled potato mash
K.Chipsona-1	5.78 ± 0.22^a	4.02 ± 0.12^a	0.21 ± 0.01^a	1.33 ± 0.02^a	16.82 ± 0.19^a	30.42 ± 0.12^a	476.6 ± 1.20^e	92.60 ± 0.0.62^b	56.89 ± 0.21^a	2.95 ± 0.23^c	15.78 ± 0.0.22^a
K. Chandramukhi	5.97 ± 0.25^a	3.33 ± 0.10^b	0.19 ± 0.01^a	1.41 ± 0.03^b	14.60 ± 0.15^c	33.86 ± 0.21^c	550.6 ± 1.80^c	94.07 ± 0.0.65^ba	56.28 ± 0.20^a	3.25 ± 0.22^bc	15.58 ± 0.28^a
K.Pukhraj	5.85 ± 0.18^a	3.87 ± 0.15^a	0.21 ± 0.02^a	1.33 ± 0.01^a	16.82 ± 0.20^b	37.24 ± 0.15^a	820.9 ± 2.00^a	95.54 ± 0.89^a	54.32 ± 0.25^b	3.27 ± 0.07^b	13.79 ± 0.20^b
Waris supplemented with dehydrated potato flour
K.Chipsona-1	5.98 ± 0.20^a	4.00 ± 0.20^a	0.20 ± 0.01^a	1.31 ± 0.01^a	16.74 ± 0.12^b	28.78 ± 0.10^f	387.0 ± 1.80^f	90.26 ± 0.54^c	49.89 ± 0.19^d	3.85 ± 0.05^a	10.52 ± 0.25^c
K. Chandramukhi	5.63 ± 0.18^a	3.36 ± 0.10^b	0.18 ± 0.01^a	1.41 ± 0.03^b	14.58 ± 0.80^c	31.54 ± 0.30^d	509.4 ± 1.48^d	92.91 ± 0.80^b	49.86 ± 0.28^e	3.44 ± 0.09^b	10.60 ± 0.15^c
K.Pukhraj	5.81 ± 0.20^a	3.80 ± 0.21^a	0.21 ± 0.02^a	1.33 ± 0.01^a	16.77 ± 0.054^b	35.55 ± 0.25^b	763.5 ± 0.30^b	93.96 ± 0.88^ab	47.60 ± 0.20^f	3.24 ± 0.14^bc	10.41 ± 0.12^c

Values within a column with different letters are significantly (p < 0.05) different

Mean values ± SD (n = 3)

*Results expressed on dry weight basis