Fyzikální jakost odrůd brambor (Solanum tuberosum L.)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00136896" target="_blank" >RIV/62156489:43210/08:00136896 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Physical quality of potato varieties (Solanum tuberosum L.)

Popis výsledku v původním jazyce

Ten potatoe varieties were studied for firmness of raw tubers and texture of the boiled product. Textural properties of selected varieties of potatoes were evaluated using unaxial compression test on a device Tira test 27025. Cylindrical specimens of theexact size (12 mm in diameter, 10 mm in height) were prepared from raw and cooked potatoes. The force needed for compression was recorded and assessed. In raw potatoes the varieties with the biggest hardness was variety Red Anna (201,24 N), Keřkovské rohlíčky (186,48 N) or Korela (186,23 N). The variety Jitka needed only the force of 133,53 N to be compressed. The most hard cooked potatoes was the varieties Rosara (12 N) and Ditta (11,32 N). Both of them are classed to cooking type AB. Minimal force for compression needed the variety Katka (3,8 N) which is cooking type BC. According to the results of the tests there is evident relation between the cooking type and hardness of cooked potatoes. It is valuable and could help us to observe

Název v anglickém jazyce

Physical quality of potato varieties (Solanum tuberosum L.)

Popis výsledku anglicky

Ten potatoe varieties were studied for firmness of raw tubers and texture of the boiled product. Textural properties of selected varieties of potatoes were evaluated using unaxial compression test on a device Tira test 27025. Cylindrical specimens of theexact size (12 mm in diameter, 10 mm in height) were prepared from raw and cooked potatoes. The force needed for compression was recorded and assessed. In raw potatoes the varieties with the biggest hardness was variety Red Anna (201,24 N), Keřkovské rohlíčky (186,48 N) or Korela (186,23 N). The variety Jitka needed only the force of 133,53 N to be compressed. The most hard cooked potatoes was the varieties Rosara (12 N) and Ditta (11,32 N). Both of them are classed to cooking type AB. Minimal force for compression needed the variety Katka (3,8 N) which is cooking type BC. According to the results of the tests there is evident relation between the cooking type and hardness of cooked potatoes. It is valuable and could help us to observe

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Journal of food physics

ISSN

1416-2083

e-ISSN

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Svazek periodika

21

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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