COMPARATIVE CHARACTERISTICS OF CULINARY PROPERTIES OF POTATOES
Abstract
Goal. Study of culinary properties and preservation of different varieties of potatoes and their changes during storage. Methods: laboratory, method of mathematical statistics. The results. The content of the components of the chemical composition affects the formation of taste. It has been established that the content of the components of the chemical composition of potato tubers depends on varietal characteristics. The content of dry matter in the tubers varied from 19.4% in the Bernadette variety to 20.8% in Kuras, the starch content was 14.2 - 17.1%, respectively. After cleaning, the tubers lose 20–22% of their dry matter content. A comprehensive evaluation of the culinary properties of potato varieties and their changes during storage was determined. At the beginning of storage, on average, potatoes had 13.6% peeling. The Kuras variety had the most of them (16.3%), the Bernadette variety with small eyes had the least number of cleanings (12.4%). During the storage period of potatoes, the number of peelings increased to 2.1% (Kuroda variety). The Bernadette variety (1%) turned out to be the most economical. In autumn, according to the number of cleanings, there are varieties Roko (1.7%), Kuras (1.9%), Bellarosa (2.0%). Higher preservation was observed in Bellarosa and Roco varieties. The yield of commercial products was 93.20 and 91.10%, respectively. On average, natural mass losses during the storage period in tubers of all varieties amounted to 4.22±0.67%, of which 72.9% was due to evaporation of moisture, and 27.1% was due to respiration. A lower mass loss was observed in the Bellarosa potato variety and amounted to 3.55%. In the studied potato varieties, the mass loss fluctuated with an average force, the coefficient of variation was 19.5%. Sensory indicators, the condition of the pulp depend on the variety. The research established that the taste of the tubers has a strong correlation with boiledness and flouriness, respectively (r=0.87, r=0.89). Conclusion. Systematization of the researched potato varieties according to purpose made in the work made it possible to note the following recommendations: Bellarosa, Roko varieties can be recommended for the production of edible potatoes; Bellarosa and Kuras varieties are the most suitable for the production of crisp potatoes and dried potato products; varieties recommended for processing into starch: Kuras; for preparing a side dish for dietary food, Roko and Bernadette potato varieties.
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