Please use this identifier to cite or link to this item:
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kaunaitė, Alina
Contributor(s): Vaitkevičienė, Nijolė
Title: Virtų bulvių gumbų su spalvotu mikštimu cheminės sudėties palyginimas
Other Title: The chemical composition comparison of the boiled potato tubers with a colourful flesh
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 108-111
Date: 2018
Abstract: The purpose of the analysis is to determine and compare the chemical structure of different types of boiled potato tubers with a colourful flesh. The research was carried out in 2016-2017. Four different potato tuber species (‘Red Emmalie‘, ‘Rosalinde‘(red colour flesh), ‘Valfi‘, ‘Salad Blue‘(purple colour flesh)) were boiled with and without the peel and investigated. The analysis of the potato tubers chemicial composition was carried out in ASU, the faculty of the Agronomy, Agriculture and food sciences institute, in the Quality of Raw Vegetable Materials research laboratory. Using the standard methods it was determined: dry matter content – while drying samples in 105°C temperature untill stable mass; amount of protein - using Kjeldahl method; amount of fiber – using Henneberg-Stohmann method; amount of ashes – using gravimetry method, while dry burning the testing material. Research carried out showed that the biggest content of dry matter was found in ‘Rosalinde‘ boiled and not peeled tubers (22.70%), proteins – ‘Red Emmalie‘ boiled and peeled off tubers (16.49%), fiber – ‘Valfi‘ breed boiled and not peeled tubers (4.16%), ashes – ‘Red emmalie‘ boiled and not peeled tubers (7.04%). The biggest amount of dry matter, fiber and ashes were found in the boiled potato tubers with the peel, that is why we can conclude that boiled and not peeled potato tubers hold the biggest amount of useful substances
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml5.66 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats

CORE Recommender

Page view(s)

checked on Dec 10, 2020


checked on Dec 10, 2020

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.