SENSORY AND TECHNOLOGICAL QUALITY OF SLOVAK VARIETIES OF EDIBLE POTATOES

This scientific work deals with technological and sensory quality examination of a set of nine Slovak potato varieties. Varietal samples were grown and stored at the Potato Research and Breeding Institute in Veľká Lomnica (Slovak Republic). Evaluated varieties: Arwen, Evelin, Malvína, Megan, Rumelia...

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Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2015-02, Vol.4 (special issue 3 (Food Sciences)), p.106-108
Main Authors: Mareček, Ján, Musilová, Janette, Frančáková, Helena, Mendelová, Andrea, Krajčovič, Tomáš, Labuda, Jozef, Heldák, Ján
Format: Article
Language:English
Subjects:
Cooking
Food
Harvest
Potatoes
Solanum tuberosum
Timea
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Summary:This scientific work deals with technological and sensory quality examination of a set of nine Slovak potato varieties. Varietal samples were grown and stored at the Potato Research and Breeding Institute in Veľká Lomnica (Slovak Republic). Evaluated varieties: Arwen, Evelin, Malvína, Megan, Rumelia, Spinela, Svella, Timea, Viola. Dry matter and starch content of tubers were evaluated from the group of technological parameters. Sensory evaluation was carried out by using the dine value point descriptor. Varietal evaluation was realized from the harvest of 2011 and 2012.The highest dry matter content of 21.8% was measured at variety Rumelia. The starch content was at the same variety at the level of 15.8%. The highest sensory evaluation with very good dine value achieved varieties Evelin (78.0 points) and Spinela (77.8 points). As the best varieties for storage can be used varieties Rumelia, Arwen and Megan. For heat treatment are most suitable varieties Evelin and Spinela.
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2015.4.special3.106-108