COMPARATIVE CHARACTERISTICS OF CULINARY PROPERTIES OF POTATOES
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.
Barbara Krochmal-Marczak, Barbara Sawicka, Anna Kiełtyka-Dadasiewicz. (2017). Culinary properties of selected potato cultivars in relation to storage See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/320880618 [in English].
Bovell-Benjamin, A.C. (2007). Sweet potato: a review of its past, present, and future role in human nutrition. Advances in Food and Nutrition Research, vol. 52, pp. 1–59. [in English].
Davies, H.V., Jefferies Hexose R.A. (1989). Accumulation in Cold-stored Tubers of Potato (Solanum tuberosum L.): The Effects of Water Stress. Journal of Plant Physiology. Volume 134, Issue 4. Pages 471–475. [in English].
Diretto, G., Al-Babili, S., Tavazza, R., Papacchioli, V., Beyer, P., Giuliano, G. (2007). Metabolic engineering of potato carotenoid content through tuber-specific over-expression of the bacterial mini-pathway. PLoS ONE, vol. 2, no 4, article e350. [in English].
Fedorchenko M.O., Byelova T.O. Istoriya kulʹtury kartopli [History of potato culture]. Materialy II nauk.-prakt. internet-konf. S. 80–83. [in Ukrainian].
Effect of Variety and Storage on the Tuber Quality of Potatoes Cultivated in the Eastern Highlands of Ethiopia. Technology and Arts Research Journal 3(1):84 •June 2014 with 26 Reads DOI: https://doi.org/10.4314/star.v3i1.14 [in English].
Ezekiel, R., Singh, N., Sharma, S. and Kaur, A. (2013). Useful Phytochemicals in Potatoes – A Review. Food Research International, vol. 50, no 2, p. 487–496. [in English].
https://redberry.kiev.ua/nasinnyeva-kartoplyarokko [in Ukrainian].
https://vesnodar.com.ua/ua/semennoy-kartofelbellaroza [in Ukrainian].
https://agrico.com.ua/110-kuras.html [in Ukrainian].
https://agrarii-razom.com.ua/culturevariety/bernadette [in Ukrainian].
Kartoplya: pidsumky y prohnozy https://agrotimes.ua/article/kartoplya-pidsumky-jprognozy/ [in Ukrainian]. Kozhushko N.S., Honcharov M.D. (2012). Selektsiya sortiv kartopli. Visnyk Sumsʹkohonats..untu. Seriya: Ahronomiya i biolohiya. Vyp. 9. S.140 – 145.[ in Ukrainian].
Kozhushko, N.S., Honcharov, M.D. (2002). Tekhnolohichna otsinka kartopli na prydatnistʹ do promyslovoho pereroblennya [Technological evaluation of potatoes for suitability for industrial processing]. Kartoplyarstvo: mizhv. tem. nauk. zb.-K: Nora-Prynt. Vyp. 30. S. 51 – 60. [in Ukrainian].
Koltunov, V.A., Voytseshyna, N.I., Furdyha, M.M. (2014). Resursnyy potentsial sortymentu kartopli [Resource potential of potato assortment]. Monohrafiya. Kyyiv. 323 s. [in Ukrainian].
Lovedeep Kaur, Narpinder Singh, Navdeep Singh Sodhi, Hardeep Singh (2002). Gujral Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes. Food Chemistry. Volume 79. Issue 2. Pages 177–18 https://doi.org/10.1016/S0308-8146(02)00129-2 [in English].
McNulty H. and Pentieva K. (2004). Folate Bioavailability, Proceedings of the Nutrition Society, no. 63, no. 4, p. 529–536.[in English].
Metodyka derzhavnoho sortovyprobuvannya silʹsʹkohospodarsʹkykh kulʹtur [Methodology of state variety testing of agricultural crops]. Vypusk 4 (kartoplya, ovochevi ta bashtanni kulʹtury). – Kyyiv, 2001. – S. 4–11. [ in Ukrainian].
Metodychni rekomendatsiyi shchodo provedennya doslidzhenʹ z kartopleyu [Methodological recommendations for conducting research on potatoes]. – Nemishayeva: UAAN, Instytut kartoplyarstva, 2002. – 182 s. [in Ukrainian].
Podpryatov, H.I., Davydenko, A.YU. (2016). Kulinarni vlastyvosti bulʹb riznykh sortiv kartopli [Culinary properties of tubers of different varieties of potatoes]. NUBiP Ukrayiny, Vypusk 2. [in Ukrainian].
Propozytsiya – Holovnyy zhurnal z pytanʹ ahrobiznesu https://propozitsiya.com/ua/yakist-chipsiv-ta-kartopli-fri-zakladaietsya-shche-u-poli. [in Ukrainian].
Pusik, L., Pusik, V., Postnov, G., Safronska, I., Ilina, N., Lyubymova, N., Sukhova, G., Hrynova, Yana. (2020). The effect of storing temperature and variety features on the culinary properties of potato. Eastern-European Journal of Enterprise Technologies Technology and equipment of food production 5/11 (107) 2020. P.43–54. DOI: https://doi.org/10.15587/1729-4061.2020.214930 [in English].
Pusik, L., Pusik, V., Postnov, G., Safronska, I., Ilina, N., Lyubymova, N., Sukhova, G., Hrynova, Yana (2021). Investigation of potato storage quality depending on variety peculiarities «EUREKA: Life Sciences» (Food Science and Technology) Number, р. 23 – 31 .DOI: https://doi.org/10.21303/2504-5695.2020.001524 [in English].
Roll, R. Spear, Holden, Zach J., Ross, C.F., Weddell, B.J. and Pavek Mark, J. (2017). Sensory Evaluation of Eleven Varieties and Clones of Dawn Potatoes, American Journal of Potato Research, https://doi.org/10.1007/s12230-017-9607-z 95, 1, (92–100). [in English].
Roll, R. Spear, Holden, Zach J., Ross, C.F., Weddell, B.J. and Pavek, Mark J. (2018). Sensory Evaluation of Eleven Baked Russet-type Potato Varieties and Clones American Journal of Potato Research: an Official Publication of the Potato Association of America, 95(1):92–100 DOI: https://doi.org/10.1007/s12230-017-9607-z [in English].
Pshechenkov, K.A., Sidyakina, I.I., Zeyruk, V.N., Davydenkova, O.N. (2001). Trebovaniya k syr'yu dlya pererabotki kartofelya [Requirements for raw materials for potato processing]. Kartofel' i ovoshchi. №2. S. 16–17. [ in Russiun].
Pshechenkov, K.A., Sidyakina, I.I., Zeyruk, V.N., Davydenkova, O.N. Syr'yevaya baza dlya pererabotki kartofelya (proizvodstvo obzharennykh kartofeleproduktov) [Raw material base for potato processing (production of fried potato products)]. Pishchevaya promyshlennost'. 2000. № 6. S. 14– 15. [ in Russiun].
Vermenko, YU.YA., Demkovych, YA.B., Ostrenko, Spozhyvcha M.V. Likuvalʹna tsinnistʹ ta prydatnistʹ dlya pererobky riznykh sortiv kartopli [The medicinal value and suitability for processing of different varieties of potatoes]. Ahrobiolohiya, № 1ʺ2016. S 66–72. [in Ukrainian].
Vyznachyty spozhyvchi yakosti kartopli (dehustatsiynu otsinku) [Determine the consumer quality of potatoes (tasting evaluation)]. [Elektronnyy resurs]. 2016. http://svyatik.org/svarka-93599.html [in Ukrainian].