[Influence of the chemical composition of potatoes on their culinary properties and the quality of chips]
1999
Sirtautaite, S. | Danilcenko, H. | Treciokaite, E. (Lithuanian Univ. of Agriculture, Kaunas (Lithuania))
In the given research five potato varieties ("Voke", "Nida", "Santa", "Izota", "Aistes") harvested in the period of 1993-1996 were investigated. It was found that the correlation relationship between starch quality in "Voke", "Santa" and "Izora", between vitamine C in "Aistes", "Nida", and between reducing sugars in "Voke", as well as in culinary properties was significant. The correlation relationship between dry matter, vitamin C, reducing sugars and chips quality was significant too. Correlation coefficients indicated that increased levels of vitamin C and increased content of reducing sugars influenced the colour of potato tubers. The evaluation of the sensory value of chips showed that the most tasty chips were obtained from the potato variety "Voke".
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