[Potato processing for the new products development]
2007
Paromchik, I.I. | Skachkov, E.N., National Academy of Sciences, Minsk (Belarus). Central Botanical Garden
Development of new methods of new potato (Solanum tuberosum L.) products (food potato flour and filling agent) production and their application in different branches of food industry (bakery, macaroni, confectionary, dairy and others) of the Republic of Belarus was presented. Chemical composition of proteins, starch, cell wall, carbohydrates, amino acids and mineral substances of food potato flour obtained from 3 potato cultivars Temp, Loshitskij, and Ogonek was determined. Quality indices of potato flour samples showed that the analysed samples contained up to 12% of moisture, 0,89-1,17% of ash level; the colour index was within the frames of 75,4-78,6% , content of sulfurous anhydride was from 0,012% up to 0,019%. The produced potato flour contained cellulose pulp (up to 3,36%), hemicellulose (up to 2,076%), sugar (up to 1,6%) and varied amino acid composition. Amount of irreplaceable amino acids against their general content was 43,10% in potato tubers of Loshitskij variety and 44,28% in potato flour. Application of potato flour in bakery, macaroni and confectionery products improved their structure and increased shelf life. Method of development of new filling agent with high drying power for drying of high-viscosity and liquid products (lactoserum, blood plasma, enzymatic preparations, etc.) was proposed
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