The quality of protein of coloured fleshed potatoes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A60662" target="_blank" >RIV/60460709:41210/13:60662 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The quality of protein of coloured fleshed potatoes
Original language description
Potatoes of purple and red flesh colour were estimated at the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow fleshed varieties. Studies comprised potatoes of 13 varieties: 7 of purple-fleshed, four of red-fleshed ad two yellow-fleshed. There were observed differences between studied potatoes with respect to dry matter, starch and protein content as well as to amino acids concentration and protein quality independently on flesh colour, characterised similar protein quality, like for example varieties of Blaue Anneliese nad Highland B. Red or Blue Congo and Salad Blue. Leucine limited the quality of majority of coloured fleshed potato varieties used for the experiment. The best amino acid profiles and protein quality confirmed by chemical scores and EAA index values characterised purple fleshed Vitelotte and Blaue Anneliese, yellow fleshed Verdi as well as re
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GC - Plant growing, crop rotation
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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