The quality and technological usefulness of potato flakes
Wacław Mozolewski
siemasz@uwm.edu.plKatedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Tomasz Łazicki
Katedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Abstract
The aim of this study was to investigate the quality and the technological value of market fresh potato flakes from five manufacturers: Farm Frites Poland in Lębork, Solan S.A. in Głowno, ZPZ „Stolon” in Słupsk, Hügli Food Polska Sp. z o.o. in Łódź and PPZ Sp. z o.o. in Bronisław. Physicochemical properties, moisture content, reducing and total sugars, hydroxymethylfurfural (HMF) and free starch contents were determined in the potato flakes. The sensory evaluation of potato flakes and purée was performed in chair’s sensory analysis lab. It was found that the potato flakes from different manufacturers have different bulk weight (164.56–501.94 g/dm3) and also moisture (7.74–9.97%). The potato flakes had varying but high content of reducing (0.58–5.35%) and total sugars (1.32–5.95%). When the content of sugars in dried potato is too high it’s difficult to use it in production of snacks like crisps or others. The content of free starch (blue value) ranged from 1.21 to 4.04 g/100g.
Keywords:
reducing and total sugars, HMF, potato flakes, purée, blue value index starchReferences
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Authors
Wacław Mozolewskisiemasz@uwm.edu.pl
Katedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
Authors
Tomasz ŁazickiKatedra Towaroznawstwa i Badań Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
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