Virtų bulvių gumbų su spalvotu mikštimu cheminės sudėties palyginimas

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