INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE POTATO VARIETIES OF GOLESTAN PROVINCE AND THEIR EFFECTS ON QUALITY ATTRIBUTE OF FRENCH FRIES

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DARAEI GARMEHKHANI A.; MIRZAEI HABIB ELAH; MAGHSOUDLOU Y.; KASHANINEZHAD M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:7 | Issue:1 Page(s): 1-9

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Title

INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE POTATO VARIETIES OF GOLESTAN PROVINCE AND THEIR EFFECTS ON QUALITY ATTRIBUTE OF FRENCH FRIES

Author(s)

DARAEI GARMEHKHANI A. | MIRZAEI HABIB ELAH | MAGHSOUDLOU Y. | KASHANINEZHAD M. | Issue Writer Certificate

Keywords

POTATOQ2

FRENCH FRIESQ3

SHEARING FORCEQ3

Abstract

In this research physicochemical properties of three POTATO varieties (Agria, Satina and Kenebek) of Golestan province were studied and the effects of these parameters on quality attributes of FRENCH FRIES were investigated. Statistical analysis showed that there were differences between amount of dry matter in three varieties, with the maximum and minimum dry matter contents found in Kenbek and Satina (P<0.05) respectively. Also the highest amount of starch, sucrose and energy were found in Satina and the lowest content of energy and starch were found in Agria and Kenebek in compared with other variety which had the lowest content of sucrose. Differences between starch content, sucrose and energy of three varieties were significant (P<0.05). The highest and lowest amount of fat content were observed in Agria and Kenebek, respectively (P<0.05). The highest amount of dry matter content related to Agria FRENCH FRIES and three varieties had the significant differences in amount of dry matter content in final FRENCH FRIES (P<0.05).The highest and lowest amount of shear force were found related to Agria and Kenebek strips, respectively (P<0.05). According to results of this study, Kenebek POTATO variety due to suitable dry matter content, higher specific gravity and lower reducing sugars in comparison with others varieties lead to better products as regard to texture, color, dry matter content and amount of oil absorption and so it can be suggested as a suitable variety for processing.

Cites

THE EFFECT OF BLANCHING AND SOAKING IN OSMOTIC SOLUTIONS ON OIL ABSORPTION AND QUALITY ATTRIBUTES OF PRODUCED POTATO CHIPS

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APA: Copy

DARAEI GARMEHKHANI, A., MIRZAEI, HABIB ELAH, MAGHSOUDLOU, Y., & KASHANINEZHAD, M.. (2010). INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE POTATO VARIETIES OF GOLESTAN PROVINCE AND THEIR EFFECTS ON QUALITY ATTRIBUTE OF FRENCH FRIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(1), 1-9. SID. https://sid.ir/paper/71923/en

Vancouver: Copy

DARAEI GARMEHKHANI A., MIRZAEI HABIB ELAH, MAGHSOUDLOU Y., KASHANINEZHAD M.. INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE POTATO VARIETIES OF GOLESTAN PROVINCE AND THEIR EFFECTS ON QUALITY ATTRIBUTE OF FRENCH FRIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(1):1-9. Available from: https://sid.ir/paper/71923/en

IEEE: Copy

A. DARAEI GARMEHKHANI, HABIB ELAH MIRZAEI, Y. MAGHSOUDLOU, and M. KASHANINEZHAD, “INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF THREE POTATO VARIETIES OF GOLESTAN PROVINCE AND THEIR EFFECTS ON QUALITY ATTRIBUTE OF FRENCH FRIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1, pp. 1–9, 2010, [Online]. Available: https://sid.ir/paper/71923/en

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