Texture and microstructure of fried strips of genetically - modified potato
2006
Sadowska, J., E-mail: [email protected] | Blaszczak, W. | Fornal, J. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research) | Zimnoch-Guzowska, E. (Plant Breeding and Acclimatization Institute, Radzikow (Poland). Research Centre Mlochow) | Zagorski-Ostoja, W. (Polish Academy of Sciences, Warszawa (Poland). Inst. of Biochemistry and Biophysics)
Investigations were carried out on: potato tubers of 4 clones of cultivar Irga, transformed with viral genome sequences in order to improve their resistance to a necrotic strain of potato virus Y (PVYN), tubers of parent cultivar, two selected commercial cultivars. Tissue texture (expressed by puncture force and energy) and microstructure were observed after blanching and frying potato strips. A statistical analysis of the variability of texture of raw and heat-treated potatoes enabled classifying Irga and its genetically-modified clones as similar, and did not allow distinguishing a clone of special usability for frying. No differences were revealed either in the texture of the parent cultivar Irga or its genetically-modified clones during 6-month storage. Depending on the type of the thermal treatment of potato tubers, typical deformation of parenchyma tissue resulted. Similar micro-structural changes of the parenchyma tissue were observed after the thermal treatment in both the stem-end zone and the middle part of fried strips
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