STUDIES REGARDING THE BEHAVIOR OF SOME POTATO VARIETIES PROCESSING BY DEHYDRATION

Tincuta Marta Gocan, Vasile Lazar, Gheorghe Posta, Danut Nicolae Maniutiu, Sandor Rozsa

Abstract


The nutritional value of vegetables is given by the high content of vitamins, minerals, carbohydrates, proteins, etc., with curative and medicinal properties (biopharmaceuticals). The potato, being rightly considered the "second bread of mankind" is used in large-scale processing with a growing trend of global growth, being an attribute of modern civilization. Potato tubers should retain their light flavor, firm texture and should break easily. At present, dehydration of cut potatoes is the main processing method. To be dehydrated potatoes can be sliced in different ways into rounds, prism cubes of different sizes. Another process is to obtain flakes (intended for the rapid preparation of puree). The vast majority of dehydrated potato production is destined for the bakery industry. Based on the laboratory analyzes and the results obtained in the case of the four potato varieties, the destination of the finished product will be taken into account when choosing the varieties for dehydration, and in case the aim is not to obtain a rehydration capacity, yielding varieties increased processing.

Keywords


Solanum tuberosum L., potato tubers, analysis, dehydration, blanching

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DOI: http://dx.doi.org/10.15835/agrisp.v115i3-4.13844



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