Wplyw warunkow przechowywania ziemniaka na jakosc frytek.
1991
Lisinska G. | Peksa A. | Leszczynski W. | Golachowski A.
On the basis of the results obtained it can be concluded that the content of sugars in potato tubers increased after 3 months of storage in temperature 7 degrees C and the subsequent French fries were of lower quality. The prolongation of a storage time of potatoes in this temperature effected a decrease of sugar content in potato tubers and subsequent French fries were of lower quality as obtained from potatoes before storage. The prolongation of a storage time to 6 months in the temperature 13 degrees C effected an increase of dry matter, starch and sucrose content, an increase of susceptibility of potato tuber flesh to the darkening processes.
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