Suitability of donata and BRS F 132 cultivar for the potato processing industry
| Autor: | Maria Eduarda da Silva Guimarães, Wellington Souto Ribeiro, Renata Ranielly Pedroza Cruz, Mateus de Paula Gomes, Antonia Gorete da Silva Galdino, Ana Izabella Freire, Fernando Luiz Finger, Ariana Mota Pereira |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Population French fries Biology 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Browning T1-995 TX341-641 Cultivar Sugar education Technology (General) chemistry.chemical_classification education.field_of_study Nutrition. Foods and food supply 04 agricultural and veterinary sciences sprouting 040401 food science Reducing sugar Maillard reaction Horticulture chemistry sugars Conditioning Food Science Biotechnology Sprouting |
| Zdroj: | Food Science and Technology, Volume: 42, Article number: e65820, Published: 30 APR 2021 Food Science and Technology (2021) Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | Changes in the population's eating habits have expanded the French fries market. However, the need for refrigerated storage to supply sprouts and maintain a constant supply to the industry has led to a reduced number of cultivars suitable for processing due to the accumulation of sugars and browning after frying. Because of this, the objective of this study was to evaluate the suitability of the Donata and BRS F132 cultivars for use in the pre-fried potato processing industry. The tubers were stored at 6 and 8 °C for up to 180 days and the analysis of sprouting, total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS), post-frying color by scale visual color used by the industry and L* and b* parameters. The sprouting was higher at 8 °C and in the BRS F 132 cultivar. The sugar content was high in both cultivars, however, the color remained adequate. It is concluded that the Donata and BRS F132 cultivars are suitable for the potato processing industry, and Donata presented better quality parameters. Conditioning at 8 °C is recommended in both cultivars that maintained the quality for 180 days. |
| Databáze: | OpenAIRE |
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