Jakosc ziemniaka smazonego. Cz. 8. Wplyw skladu chemicznego ziemniaka na jakosc frytek.
1989
Lisinska G. | Jaworska A. | Kantor E.
The purpose of the study was to estimate the effect of chemical composition of 5 potato varieties. Frying was performed in one or two-stages. The quality of French-fries is affected by chemical composition of the raw material, and to a lesser degree, by methods of their production. Potato tubers of specific gravity below 1.080 g/(cu cm), dry matter content below 20 per cent and starch content lower than 14 per cent produced French-fries of poor texture, readily absorbing oil. French-fries produced from potato tubers containing more than 0.25 per cent of reducing sugars were too dark in colour. The quality standards should be more restrictive for the raw material destined for frozen French-fries than for unfrozen material.
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