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In the presented work the effects of 3-year own investigations relative to technological usability of potato tubers of parental cultivar and its genetically-modified clones were recapitulated. Potato tubers of cultivar Irga were transformed with viral genome sequences in order to improve their resistance to a necrotic strain of potato virus Y (PVYN) at the Institute of Biochemistry and Biophysics,...
Investigations were carried out on: potato tubers of 4 clones of cultivar Irga, transformed with viral genome sequences in order to improve their resistance to a necrotic strain of potato virus Y (PVYN); tubers of parent cultivar; two selected commercial cultivars. Tissue texture (expressed by puncture force and energy) and microstructure were observed after blanching and frying potato strips. A statistical...
The aim of the work was to examine rheological behaviour and texture of gels formed by oxidised potato starch of a low degree of substitution [0.001 (SB) and 0.004 (SZ)]. Independently of gel concentration, lower oxidation of starch resulted in increased storage and loss moduli, whereas higher oxidation affected a decrease in these moduli compared to those of native starch. Rheological behaviour of...
The aim of the work was to apply objective methods for texture evaluation of desserts of oxidised potato starch preparations using instrumental measurement of rheological properties and texture. Desserts were made from commercial starch preparations, i.e. "Skrobia budyniowa" and "Skrobia żelująca", with a different degree of carboxyl groups substitution (0.03% and 0.11%, respectively)...
The differences and similarities of endosperm microstructure in different places of vitreous and mealy kernels of wheat of different origin and hardness were evaluated. Kernels of seven T. durum and five T. aestivum cultivars of different origin, protein content, and mechanical resistance were investigated. Five points on the kernel cross-section surface were selected for endosperm microstructure...
The evaluation of new pea varieties should include the technological suitability tests among which cookability and percentage of hard-to-cook (HTC) seeds, that highly affect cooking time, are of the greatest importance. Thus, the technological suitability of 32 pea cultivars and lines harvested in 1991-1992 was studied while determining the following parameters: size, sphericity, single seed weight,...
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