Physicochemical properties of cooked tubers of blue and red potato

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F11%3A51717" target="_blank" >RIV/60460709:41210/11:51717 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Physicochemical properties of cooked tubers of blue and red potato

Popis výsledku v původním jazyce

The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materiál for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland BurgundyRed and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde.

Název v anglickém jazyce

Physicochemical properties of cooked tubers of blue and red potato

Popis výsledku anglicky

The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materiál for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland BurgundyRed and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde.

Druh

C - Kapitola v odborné knize

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Product development & quality assurance

ISBN

978-83-7717-068-7

Počet stran výsledku

13

Strana od-do

144-156

Počet stran knihy

296

Název nakladatele

Uniwersytet Przyrodniczy we Wroclawiu

Místo vydání

Wroclaw

Kód UT WoS kapitoly

—