Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan

Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan

This data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food processing use, from the Tokachi, Kamikawa and Abashiri areas of Hokkaido, Japan. Potato tubers of four cultivars (‘Toyoshiro’, ‘Kitahime’,...

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Main Authors: Hiroaki Sato, Ryosuke Koizumi, Yozo Nakazawa, Masao Yamazaki, Ryuichi Itoyama, Megumi Ichisawa, Junko Negichi, Rui Sakuma, Tadasu Furusho, Yoshimasa Sagane, Katsumi Takano
Format: Article
Language:English
Published: Elsevier 2017-04-01
Series:Data in Brief
Subjects:
Potato
Food processing
Chemical composition
Cultivar
Specific gravity
Online Access:http://www.sciencedirect.com/science/article/pii/S2352340917300859
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spelling doaj-90856595d2394a57981af62bf276bf1d2020-11-24T22:09:34ZengElsevierData in Brief2352-34092017-04-0111C60160510.1016/j.dib.2017.03.009Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, JapanHiroaki Sato0Ryosuke Koizumi1Yozo Nakazawa2Masao Yamazaki3Ryuichi Itoyama4Megumi Ichisawa5Junko Negichi6Rui Sakuma7Tadasu Furusho8Yoshimasa Sagane9Katsumi Takano10Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanResearch Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, JapanResearch Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, JapanResearch Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, JapanResearch Department, Research & Development Division, Calbee, Inc., 23-6 Kiyohara Kougyoudanchi, Utsunomiya, Tochigi 321-3231, JapanDepartment of Nutrition, Junior College of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, 156-8502 Tokyo, JapanDepartment of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, JapanDepartment of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, JapanThis data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food processing use, from the Tokachi, Kamikawa and Abashiri areas of Hokkaido, Japan. Potato tubers of four cultivars (‘Toyoshiro’, ‘Kitahime’, ‘Snowden’ and ‘Poroshiri’) were employed in the current study. The weights and specific gravities of potato tubers from each cultivar, harvested from three areas, were measured, and those of near average weight and specific gravity from each group were analyzed for their chemical composition. In this article, weight, specific gravity, and chemical composition data are provided in tables.http://www.sciencedirect.com/science/article/pii/S2352340917300859PotatoFood processingChemical compositionCultivarSpecific gravity
collection DOAJ
language English
format Article
sources DOAJ
author Hiroaki Sato
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Ryuichi Itoyama
Megumi Ichisawa
Junko Negichi
Rui Sakuma
Tadasu Furusho
Yoshimasa Sagane
Katsumi Takano
spellingShingle Hiroaki Sato
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Ryuichi Itoyama
Megumi Ichisawa
Junko Negichi
Rui Sakuma
Tadasu Furusho
Yoshimasa Sagane
Katsumi Takano
Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
Data in Brief
Potato
Food processing
Chemical composition
Cultivar
Specific gravity
author_facet Hiroaki Sato
Ryosuke Koizumi
Yozo Nakazawa
Masao Yamazaki
Ryuichi Itoyama
Megumi Ichisawa
Junko Negichi
Rui Sakuma
Tadasu Furusho
Yoshimasa Sagane
Katsumi Takano
author_sort Hiroaki Sato
title Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
title_short Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
title_full Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
title_fullStr Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
title_full_unstemmed Data on the weights, specific gravities and chemical compositions of potato (Solanum tuberosum) tubers for food processing from different areas of Hokkaido, Japan
title_sort data on the weights, specific gravities and chemical compositions of potato (solanum tuberosum) tubers for food processing from different areas of hokkaido, japan
publisher Elsevier
series Data in Brief
issn 2352-3409
publishDate 2017-04-01
description This data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food processing use, from the Tokachi, Kamikawa and Abashiri areas of Hokkaido, Japan. Potato tubers of four cultivars (‘Toyoshiro’, ‘Kitahime’, ‘Snowden’ and ‘Poroshiri’) were employed in the current study. The weights and specific gravities of potato tubers from each cultivar, harvested from three areas, were measured, and those of near average weight and specific gravity from each group were analyzed for their chemical composition. In this article, weight, specific gravity, and chemical composition data are provided in tables.
topic Potato
Food processing
Chemical composition
Cultivar
Specific gravity
url http://www.sciencedirect.com/science/article/pii/S2352340917300859
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