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Type of publication: conference paper
Type of publication (PDB): Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Lukauskaitė, Laura;Jarienė, Elvyra;Vaitkevičienė, Nijolė
Title: Quality indicators of potato tubers with coloured flesh grown under different conditions
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 71-71
Date: 2019
Keywords: Cultivar;Potatoes;Preparation;Soil;Tuber;Quality
ISBN: 9786094674013
Abstract: In recent years, researchers have carried out a lot of experiments with potato tubers with coloured flesh. Both growers and consumers are increasingly drawing attention to potato varieties whose flesh varies from pink to almost black. Although potatoes with coloured flesh have a similar taste to traditional potatoes, but they have a much higher antioxidant effect. This is due to their biologically active phenolic compounds in the chemical composition, the anthocyanins pigments, which make the tuber flesh red or blue. Polyphenols present in potatoes with coloured flesh can reduce the risk of cancer, mental and circulatory system disorders. Aim of the research – to assess the quality of potatoes with coloured flesh grown under different conditions. The research was undertaken with three potato cultivars with coloured flesh ʻBlue Congoʼ, ʻVitelotteʼ and ʻRed Emmalieʼ. The potato tubers were grown in two plots with differing agrochemical indicators of the soil located in Šilutė and Pasvalys (hereinafter soil A and B, respectively) districts. Soil samples were tested to determine soil pH and the content of mobile phosphorus, mobile potassium and total nitrogen. Standard methods were employed to perform chemical analysis of tuber composition: content of dry matter, soluble dry matter, starch, ash, fibre, protein, potassium and nitrate. For sensory evaluation, 10 boiled tubers from the both soil A and B were randomly selected. Potatoes were boiled with a peel for about 30 minutes in unsaturated water and provided to the evaluators. The colour of raw and boiled tubers flesh was identified using the ColorFlex spectrophotometer. The texture of raw and boiled potatoes was evaluated by the TA.XT plus texture analyser. [...]
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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