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Bibliographic record number: 136524


Authors: Marković, Ksenija; Hruškar, Mirjana; Vahčić, Nada; Grba, Marina
Title: The changes in potato during storage and cooking processes
Source: Book of Abstracts / Raspor, Peter ; Hočevar, Ivica (ed). - Ljubljana : Biotehnical Faculty, Slovenian Nutrition Society , 2002. 188-188.
Meeting: CEFood Congress
Location and date: Ljubljana, Slovenija, 22-25.09.2002.
Keywords: chemical composition; potato; storage; thermal process
Changes during storage were investigated in starch, reducing sugars and dry matter content of two sorts of the potato. Effect of the thermal treatments on the starch, reducing sugars and dry matter content were also investigated in the same samples. The potato was stored for 90 days at the temperature of +4 oC. During storage every 15 days the samples of raw potato and samples that were exposed to various thermal processes were analysed by standard methods of analysis. The potato was processed with and withouth the skin and cooking processes were carried out in the classic way, in the pressure cooker and also in the microwave oven. The obtained results showed increase in reducing sugars and dry matter content during storage in raw potato and also in potatoes that were exposed to various thermal processes. Both sorts of potatoes showed decrease in starch content during 90 days of storage. Statistical analysis showed a significant difference between each thermal (cooking) process of potato, as well as the difference between the potato thermal treated with or without the skin.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 0058018
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology

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