Conditions of potatoes cold storage and chips quality
1993
Szebiotko, K. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego) | Piskorz, B. | Piasecki, M.
Effect of cool storage temperatures (approx. +4 degrees C) of 10 potato cultivars on French frites quality was tested. Each cultivar had different level of dry matter. Increase of level of reducing sugars was significantly assorted manner and it was responsible for quality of potato products obtained during deep frying treatment. The most intensive increase of reducing sugars level was during first three months of storage. Fourteen days of room temperature storage (approx. +18 degrees C) reduced the sweetness due to lowering the level of reducing sugars
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