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1

The influence of blanching solutions on some French fries sensory properties

100%
Jariene E., Venskutoniene E.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2008
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tom 530
The effectiveness of different blanching solutions upon French fries quality features was studied. Three Lithuanian bread potato cultivars Mirta, Vokë and Nida, cultivated in the experimental station of Vokë Branch (Lithuanian Institute of Agriculture) in 2001-2003 were chosen for the investigation. Chemical composition of potato tubers was determined in fresh mass by standard methods. Potato strips were blanched in the following solutions: 2% ascorbic acid in 60°C, 2% ascorbic acid in 20°C, 2% starch solution in 60°C, 2% NaCl solution in 60°C. The strips of potato were fried in the temperature of 180°C for 5-7 minutes in the edible oil. After 15 minutes the sensory evaluation of colour, texture, surface crispness, oiliness and the taste was carried on according to 5-point scale. The sensory properties of French fries depended on the type of blanching solution used as well as on the potato cultivar. French fries, made from potatoes of cv. Nida, were of the lightest and most attractive colour. Blanching in 2% starch solution darkened French fries colour and made their consistence and surface crispness worse but lowered their oiliness. The solutions of ascorbic acid, particularly used at the high temperature improved the surface crispness of French fries. Blanching of potato strips in 2% NaCl solution was profitable in regard to the consistence of French fries and surface crispness, particularly when cv. Mirta potatoes were used. However, the obtained products were characterized by too high oiliness. French fries made from tubers of cv. Vokë potatoes were of the best taste.
2
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Wplyw nawozenia potasowego na jakosc bulw ziemniaka z uprawy ekologicznej

81%
Danilcenko H., Venskutoniene E., Bartaseviciene B., Pranaitiene R.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2006
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tom 511
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nr 1
209-215
Estimated the influence of various potassium fertilizers for potatoes tubers which where grown organically in 2002-2004. According to the research results the quality of potato tubers depended on the kind of potassium fertilizers. Most positive effects on the contents of dry matter and starch as well as on technological property - darkening, were observed in potato tubers fertlized with potassium sulphate N₀P₀K₉₀ and potassium magnesia N₀P₀K₁₅₀.
3

High/low temperature and exposure time impact on potato tuber germination

81%
Jukneviciene Z., Venskutoniene E., Peksa A.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2010
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tom 557
Laboratory experiments were carried out in the laboratory of Raw Materials for Food Agronomic and Livestock Research of Agronomy Faculty of the Lithuanian University of Agriculture in 2009. The investigation focused on Solanum tuberosum L. cv. ‘Goda’ and Solanum tuberosum L. cv. ‘Solara’. The aim of this paper was to identify the effect of high/low temperatures on the potato tuber sprout initiation at the apical dominance stage. Potato tubers were exposed to different temperatures (-10°C, +5°C, +30°C, +40°C, +50°C) and time (30, 60 and 90 min) regimes. Control potato tubers were stored in light, + 18°C and photoperiod of 12 h. Before the test, the tubers were numbered, fixed eyes number on the upper, middle and lower parts of the tubers. After obtaining these conditions it was assessed that germinated eyes were numbered on the upper, middle and lower parts of the tubers. The dynamics of tuber sprout was determined with an interval of 7-14-21 days after high / low temperatures effect, and all seed tubers were analyzed. The present study confirmed that high (+40, +50°C)/low (-10°C) temperatures broke the apical sprout and increasing of the quantity of sprouting eyes.
4

The effect of inhibitors on the amino acid content in the stored potato tubers

81%
Danilchenko H., Pranaitiene R., Taraseviciene Z., Venskutoniene E.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2008
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tom 530
The research was carried out in 2002-2006 at the Crop-Growing Product Storage and Processing Laboratory, Department of Horticulture, Lithuanian University of Agriculture Animal Husbandry Institute of Lithuanian Veterinary Academy. 15 amino acids were determined in the studied samples of potato tubers of 5 cultivars including 9 essential amino acids. Essential amino acids make up 38-45% of all the amino acids. In potato tubers, the dominating amino acids were leucine and valine, the lowest amount was of methionine and histidine. Dominating alterable amino acids were glutamic and aspartic acids. The latter were one of the most mobile during the storage period. During the whole period of storage, the lowest changes were observed in the following: lysine in cv. Goda tubers, histidine in cv. Nida tubers, methionine, histidine and isoleucine in potato tubers of the cv. Vaiva. Alterable amino acids, i.e. glycine, alanine and tyrosine, during the whole period of storage changed the least in the potato tubers of all cultivars. The decrease in the protein content during the storage period causes the increase in the tyrosine content. Tyrosine is not desirable in potato tubers due to the fact that it negatively affects the color of raw potato tubers. Under the increasing amount of tyrosine, potatoes darken faster. According to the data of our research, the amount of tyrosine in potato tubers of all cultivars was not significant. After carrying out the correlation analysis between the darkening of raw potato tubers and the amount of tyrosine, a weak correlation was determined (r = -0.4).
5

Oil pumpkins seeds and their quality

71%
Kulaitiene J., Jariene E., Danilcenko H., Kita A., Venskutoniene E.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 4[B]
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