Changes in contents of non-starch polysaccharides and lignin in potato tubers during the French fries processing
2003
Golubowska, G. | Lisinska, G. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
The objectiwe of the paper was to compare contents of non-starch polysaccharides and lignin in potato tubers in different stages of the French fries industrial processing. Samples of potato tubers, strips and French fries were taken from five points located within a French fries production line in one factory. The total content of non-starch polysaccharides and lignin, and their particular fractions in potatoes were changing during the French fries processing. It was stated that blanching and frying process generated the highest changes in potato tubers. Technological processes appeared to have the lowest destructive impact on the cellulose, hemicelluloses and lignin content in analysed potatoes
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