|
| |
|
|
Vliv třídění brambor na změny jejich technologické kvality
Memedliaeva, Edelina
The aim of the thesis was to work out a research of the literature and determine the influence of the size fraction of potatoes on their technological quality. In cooperation with a company Beskyd Fryčovice, a.s. the samples of their processed potato varieties were provided. Mass fractionation of the available potato tuber samples was performed and the selected quality parameters, which are important in terms of potato storage and processing, were then determined. The focus was on the amount of starch, nitrogen, magnesium, calcium and potassium in the dry matter. The study also includes the determination of the cooking value of tubers. One of the parts of the instrumental analysis was the determination of the texture properties of the tubers. Products of different size fractions of potatoes were produced and their sensorial qualities evaluated. The result of the study has confirmed that both weight grading and the variety have a decisive influence on the potato cooking value. The result of the experiments has also shown great variability in quality between the varieties. It has been confirmed that the chemical composition of the tuber sis also affected by their weight. During he experiments, there have also been produced the refined potato products, and the evaluation of their quality during storage has been performed.
|
|
|
Porovnání jakosti hlíz v závislosti na různém agrotechnickém postupu pěstování
Kalužíková, Klára
In this work is analyzed the impact of different varieties on the quality of the tubers. Dif-ferent methods are used to evaluate the quality of potatoes. The objective of this thesis was to assess the quality of fifteen different varieties: Adela, Arlet, Dali, Impala, Jolana, Keřkovské rohlíčky, Lada, Magda, Marcela, Margaret, Mirage, Monika, Primarosa, Raphael, Rosara. Fol-lowing parameters were evaluated: starch content, the skin color and tubers and table value. Measurements were performed in the laboratories of the Mendel University on the Institute of food technology. When determining the starch content, the lowest amount has been found in a variety Adele, while the highest in a variety Magda. Regarding skin color measurement, the lightest was variety Rosara and the darkest variety Monika. The detectable difference in raw and cooked tubers was found when determining the color of tubers. Based on the sensory analysis varieties were classified into 3 groups according to boiling type. Boiling type AB was evaluated in the varieties: Rafaela and Rosara. The boiling types BA included varieties: Dali, Keřkovské rolls and Primarosa. Most varieties showed parameters of the boiling type B: Impa-la, Margaret, Monika, Lada, Marcela, Mirage, Adela, Arlet, Jolana.
|
|
|
Effect of year, cultivar and size of seed potatoes on yield and quality of table potato tubers
CHUCHEL, Jan
In this thesis, the effects of year, variety and size of seed tubers on yield and quality of potato tubers were evaluated. In the two years (2011 and 2012), four potato varieties (Velox, Marabel, Adéla and Laura) were used. Size of seed tubers for all varieties was split into three size fractions: A < 35 mm, B 35-60 mm and C > 60 mm. In both years of observation were monitored following parameters: total and marketable yield, average number of stems per plant, number of tubers per plant, number of tubers per stem, the average weight of tuber, proportion of tuber size in harvested tubers, content of dry matter and starch in tubers fresh matter. Year contributed most to the total variability in total and market tuber yield (51.2%. And 54.4%, respectively). Size of seed tubers showed the highest proportion in the total variability of number of stems per plant (94.7%). Declared cooking type in all evaluated varieties was kept. Table value was significantly affected only by variety.
|
|
| |
|
|
Evaluation of tuber cooking quality in selected table potato cultivars cultivated under organic and conventional crop management
ŠPLÍCHALOVÁ, Veronika
The aim of this diploma thesis was to evaluate the effects of conventional and organic crop management on cooking quality of potatoes. In one-year potato field trials (year 2010) with different crop management (conventional versus organic), 13 table potato genotypes (Adéla, Bionta, Karin, KE 100/10, Laura, Madona, Magda, Princess, Red Anna, Rosara, Solara, Satina,Terka) were used. The cooking quality (i.e. colour of the flesh, consistency, mealiness, moistness, flavor and darkening) was subjectively assessed using sensory analysis according to VORAL (1996) method. Only structure of boiled potato tubers was significantly affected by different crop management (4.8 % from total variability). Genotypically declared cooking types in used potato genotypes were confirmed in both production systems.
|
guest ::
