Conditions of potatoes cold storage and chips quality

Effect of cool storage temperatures (approx. +4 degrees C) of 10 potato cultivars on French frites quality was tested. Each cultivar had different level of dry matter. Increase of level of reducing sugars was significantly assorted manner and it was responsible for quality of potato products obtaine...

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Bibliographic Details
Published inPrzemysł spożywczy Vol. 47; no. 10
Main Authors Szebiotko, K. (Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego), Piskorz, B, Piasecki, M
Format Journal Article
LanguagePolish
Published 1993
Subjects
ALMACENAMIENTO
FRITURA
FRITURE
PAPA
POMME DE TERRE
PRODUCTOS DE LA PAPA
PRODUIT A BASE DE POMME DE TERRE
PROPIEDADES FISICO-QUIMICAS
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROPRIETE PHYSICOCHIMIQUE
STOCKAGE
TEMPERATURA
TEMPERATURE
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Summary:Effect of cool storage temperatures (approx. +4 degrees C) of 10 potato cultivars on French frites quality was tested. Each cultivar had different level of dry matter. Increase of level of reducing sugars was significantly assorted manner and it was responsible for quality of potato products obtained during deep frying treatment. The most intensive increase of reducing sugars level was during first three months of storage. Fourteen days of room temperature storage (approx. +18 degrees C) reduced the sweetness due to lowering the level of reducing sugars
Bibliography:Q02
9400943
ISSN:0033-250X