Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/90989
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Jarienė, Elvyra;Vaitkevičienė, Nijolė;Kita, Agnieszka
Title: Influence of storage conditions on the quality of potato chips
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 45
Date: 2017
Keywords: chips;coloured flesh potatoes;culinary properties;fat
ISBN: 9786094491207
Abstract: Owing to their higher nutritional value and appearance potatoes with coloured flesh have attracted more attention among scientists and consumers in the past ten years. Therefore, the products made from potato tubers with red and purple flesh can be a great alternative to traditional foods. This study was carried out in 2015-2016, in order to evaluate the influence of different storage condition on the quality of chips prepared from potatoes of two cultivars ‘Vitelotte’ and ‘Red Emmalie’. Potato tubers were held for 6 month in two controlled atmosphere chambers with different gas composition. The controlled atmosphere chambers properties: chamber No. 1 - O2 – 21%, N2 – 78.5%, CO2 – 0.5%, temperature – 5 °C, relative humidity – 95% and chamber No. 2 - O2 – 3.6 %, N2 – 87%, CO2 – 9.4%, temperature – 5 °C, relative humidity – 95%. The culinary properties and quality of potato chips was acceptable after harvesting and holding them for six months. Chips culinary properties such as color, taste, smell and consistency were evaluated sensorically applying 5 point evaluation system. Standard methods were applied to determine total fat content, dry matter and the texture (with texture analyser). Research results showed that the composition of gas in controlled atmosphere chambers did not have major influence on culinary properties of chips prepared from potatoes of both cultivars. ‘Vitelotte’ chips prepared from potatoes stored in a chamber No.1 (O2 – 21%, N2 – 78.5%, CO2 – 0.5 %, temperature – 5 C, relative humidity – 95%) showed lower oil uptake. ‘Red Emmalie’ chips prepared from potatoes stored in a chamber No.2 (O2 – 3.6%, N2 – 87%, CO2 – 9.4%, temperature – 5 °C, relative humidity – 95%.) showed higher dry matter content and lower oil uptake
Internet: https://hdl.handle.net/20.500.12259/90989
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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