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Six most commonly known models for predicting thawing time of food: Nagaoka's et al., Cleland's et al., Calvelo's, Pham's and Piotrovich were compared when testing Tylose MH 1000 test substance, ground beef, and potato, and relative errors, regression and variance. The Cleland's et al. method, disregarding equivalent heat transfer dimensionality (EHTD) and mean conducting path (MCP) coefficient, was...
Starch from kudzu roots (Pueraria lobata) was isolated, characterized and compared with commercial available starch products such as potato, corn and wheat. The yield of starch from kudzu roots ranged from 65 to 162 g starch/kg depending on the age of the root. The examined diameters of kudzu starch granules showed that about 80% had an average diameter less than 32 µm. The fat and protein contents...
Highly scattered results of the content of total phosphorus in potato tubers and starch were found. The main source of the variation in starch phosphorus content was the potato variety character. The percentage of this source of variation in the total variation of starch phosphorus content was 78%. On the other hand, the total phosphorus content in potato tuber was determined by the environmental...
The degree of rétrogradation of potato, wheat, rye and triticale monostarch phosphates (MP) was determined. All the MP had lower degree of rétrogradation than the respective native starches. The degree of rétrogradation was dependent on the botanical origin of starch, degree of substitution and storage conditions of starch pastes.
The content of dry matter was statistically significantly higher in ecological potatoes (ECO). The difference was 1.3 g/100 g fresh mass. The content of nitrates in ECO tubers was 266.6 mg KNO3/kg fresh mass on average, being significantly lower in conventional (CONV) tubers, in which it was 838.7 mg KNO/kg fresh mass. The content of NaNO2 was higher in CONV potatoes, but the difference between CONV...
Effect of peeling and cooking on the potato quality described by nutritional value, sensory quality and contamination level was investigated. Experiment was carried out on potatoes from the Potato Research Institute. Seven cooking methods were assessed: "wet" using tap water and "dry" using microwave, pressure cooker and acuthermal pot. Potatoes contained 19-27 mg/100 g vitamin...
Average chemical composition of mature tubers of 97 Polish potato table cultivars is presented. Each variety was cultivated for at least 3 years at the Experimental Station in Jadwisin, near Warsaw. About 25 cultivars were grown each year between 1974 and 1997 on light loamy sand with the same agricultural practices, without irrigation or chemical control of diseases. Contents of dry matter and starch...
The native starches of potato, wheat, tapioca, corn and waxy corn were oxidised with sodium chlorite (III) in the presence of formaldehyde. The initial and modified starches were examined for the content of carbonyl and carboxyl groups, phosphorus, and amylose, and for reduction capacity, water absorption, solubility in water, and pasting characteristics. The results showed that the process of starch...
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 work presents evaluation of the influence of individual parameters of thermal treatment (variable time; thermal treatment in the condition of increased pressure / in steam) on chosen quality parameters of different varieties of potatoes (Satina, Asterix and Saturna). The principal aim of the research was to evaluate the influence of thermal treatment on chosen parameters (force, deformation),...
The aim of this study was to compare two research methods (visual and homogenization- colorimetrically) in the evaluation of the degree of discoloration of potato tubers. Three cultivars of potato tubers (Victoria, Asterix, Dorota) were selected for analyses. They originated from a plantation at which the following agricultural practices were applied in the vegetative season: herbicides, constant...
A study was undertaken to assess the nutritional value of tubers of transgenic lines of potato cv. Desiree with repression of a and c isoforms of 14-3-3 proteins obtained by means of antisense transformations. Isoforms of 14-3-3 protein are responsible for metabolism of carbohydrates, amino acids and calcium. Repression of that protein, i.e. reduction of its synthesis in a potato plant, results in:...
The presence of highly toxic acrylamide in food products such as fried potatoes and chips was confirmed by Swedish scientists from the Stockholm University. Neurotoxicity of this compound and its metabolites imposes a duty to control it by qualitative and quantitative assays. Recent findings showed that acrylamide is formed in heat-treated foods rich in asparagine and reducing sugars such as glucose...
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,...
For 4 weeks, male outbred IF2Jaz rats, divided into 4 groups (n=10), were administered ad libitum diets with 30% addition of dried tubers of transgenic potatoes with repression of isoform a, c as well as a and c of 14-3-3 protein (experimental groups) or with the addition of non-transgenic potatoes of Desiree cultivar (control group). The administration of transgenic potatoes did not affect the growth...
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