CHANGES OF CARBOHYDRATES COMPLEX INFLUENCED BY THE STORAGE TIME

Authors

  • Helena Frančáková
  • Miriam Líšková
  • Tatiana Bojňanská
  • Ján Mareček

Keywords:

consume potatoes, variety, carbohydrates, storage, food products

Abstract

The basic chemical composition of potatoes is significantly influenced by variety. The dry matter content in evaluated varieties ranged from 20.68% (variety Vivaldi) to 25.12% (variety Jupiter). Even after three months of storage, the dry matter content was above 20% for all varieties. The largest decrease in dry matter was measured in variety Tomensa (0.60%). Correlation between starch content and the vegetation period was confirmed, when the lowest starch content was measured in a very early and early varieties. Levels of simple and reducing sugars during storage increased slightly in all varieties. Adora variety showed the lowest content of reducing sugars by both collections (up 0.20%), which meets the requirements for the production of chips (max. 0.25% reducing sugars). The highest values of reducing sugars showed varieties Victoria and Desire. Based on an overall assessment of carbohydrates as well as their changes during storage, varieties can be recommended for the production of food products and starch.

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Published

2021-03-11

How to Cite

Frančáková, H. ., Líšková, M. ., Bojňanská, T. ., & Mareček, J. . (2021). CHANGES OF CARBOHYDRATES COMPLEX INFLUENCED BY THE STORAGE TIME. Journal of Microbiology, Biotechnology and Food Sciences, 1(3), 446–454. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/4457

Issue

Vol. 1 No. 3 (2011): December - January

Section

Food Sciences

License

Copyright (c) 2011 Helena Frančáková, Miriam Líšková, Tatiana Bojňanská, Ján Mareček

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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