CARBOHYDRATES IN VARIETIES OF STORED POTATOES AND INFLUENCE OF STORAGE ON QUALITY OF FRIED PRODUCTS
Keywords:
chips, reducing sugars, dry matter, starch, potatoesAbstract
The research presented in this work deals with the issue of changes in carbohydrate representation of potato tubers at 11 varieties due to their storage. Time of storage effect on starch and reducing sugars content was examined. The lowest reducing sugar content was observed at the end of the storage at the variety of Markies (0.15%). Sensory quality of the fried potato chips and French fries was assessed by the international system (Colour cards for quality evaluation of potato chips). Best varieties, that showed (even after 6 months of storage) the highest sensory assessment at French fries (9), were Agria and Vladan. In case of potato chips the highest rating was 7 points (Laura, Mark, Vladan) after the storage time.Downloads
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Published
2013-02-01
How to Cite
MareÄek, J., FranÄáková, H., Bojňanská, T., Fikselová, M., Mendelová, A., & IvaniÅ¡ová, E. (2013). CARBOHYDRATES IN VARIETIES OF STORED POTATOES AND INFLUENCE OF STORAGE ON QUALITY OF FRIED PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 1), 1744–1753. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7269
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Food Sciences
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Copyright (c) 2013 Ján MareÄek, Helena FranÄáková, Tatiana Bojňanská, Martina Fikselová, Andrea Mendelová, Eva IvaniÅ¡ová
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).
