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Conditions of potatoes cold storage and chips quality.

[In Polish. / En polonais.]

Author(s) : SZEBIOTKO K., PISKORZ B. J., PIASECKI M.

Type of article: Article

Summary

The effect of storage at 4 deg C on French fry quality was tested. 10 potato cultivars, each with a different level of dry matter, were used. The most intensive increase of the level of reducing sugars was during first three months of storage. 14 days of storage at 18 deg C reduced sweetness by lowering the level of reducing sugars. Of the 10 cultivars tested, the most appropriate for obtaining deep-fried products were: Bintje, WOC 2885 and Pola. The least appropriate were: Bogna, Lotos, Jagoda and Atol.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-1650
  • Languages: Polish
  • Source: Przemysl Spozywczy - n. 47
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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