[Selection of potato varieties of Belarusian selective breeding for the industrial production of fried and frozen potato products]
2007
Petyushev, N.N. | Dem'yanovich, A.N. | Pashkevich, N.I., National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Makhan'ko, V.L. | Kozlova, L.N. | Nezakonova, O.B., National Academy of Sciences. Scientific and Practical Center for Potato, Vegetable and Fruit Growing (Belarus)
Investigation results of morphological and technological properties and biochemical composition of potato (Solanum tuberosum L.) varieties of Belarusian selective breeding for selection of varieties for the further industrial processing for crisps and frozen products (hash browns) production were presented. Research results showed that potato varieties Lasunok, Dubrava, Suzor’e and Vesnyanka could be used as the main component part for crisps production; Lasunak, Krinitsa, Zdabytak, Vesnyanka, Zarnitsa and Suzor’e varieties could be used for the production of quick-frozen hash browns. The selected varieties could be used as the initial forms in potato breeding for quality and industrial processing. Dry matter content in all studied varietied varied from 18,8 up to 25,3%; quantity of reducing sugars did not exceed 0,25%; vitamin C quantity varied from 9,3% up 17,7%. In course of realized studies there were developed 3 recipes of potato crisps and hash browns. Organoleptic evaluation and cooking of potato crisps and hash browns was realized. All produced potato products proved to have high quality food indices: trade dress, taste, colour, smell, consistence, moisture content (no more than 5%) and fat content (no more than 40%)
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