Effect of different technological parameters on the quality of young potato preserves
1993
Kolenda, H. (Wyzsza Szkola Morska, Gdynia (Poland). Katedra Towaroznawstwa i Ladunkoznawstwa)
Determination of the kind of preliminary bath and sterilization parameters on qualitative traits of young potato preserves of Azalia variety was investigated. Eight products were made from potatoes. Small changes of taste and lower content of dry matter, starch, nitrogen compounds, fat and reducing sugars at higher vitamin C, NaCl and specific density level under the effect of the technological process were found. The most advantageous qualitative traits showed preserves, in which the pealed tubers were soaked prior to sterilization in 0.1 percent of CaCl2 solution, whereas the pickle consisted of the solution with the content of 0.2 percent of vitamin C, 0.1 percent of citric acid, 0.2 percent NaCl and 0.2 percent of CaCl2. The sterilization was performed at the temperature of 117 of degrees C for 20 minutes
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