Effect of sugar content in potato tubers on colour of chips
2008
Grudzinska, M. | Zgorska, K.,Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland). Zaklad Przechowalnictwa i Przetworstwa Ziemniaka w Jadwisinie
The objective of the investigation was to determine the correlation between the content of sugars in potato tubers and the colour of chips made there of. Based on the results of the investigations accomplished, significant correlations between the colour of potato chips and the content of reducing sugars and sucrose were reported. The higher the content of sucrose, the higher the content of the reducing sugars. The highest coefficients of the correlation between the colour of chips and the content of reducing sugars in the tubers were reported for the Victoria and Nora cultivars. However, in the case of the Gracja, Augusta, Kuklik, Cekin, and Raja cultivars, the most significant correlations, manifested in high correlation coefficients, occurred between the colour of potato chips and the content of sucrose in the tubers
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