Nauka Przyroda Technologie

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Barbara Sawicka, Piotr Barbaś
The influence of french fries on chemical composition of potato tubers using ecological and integrated production systems
Summary.

The basis of the study was a field experiment carried out in the period between 2000 and 2002. The components of the experiment were plant cultivation systems: integrated, ecological, as well as the following potato cultivars: ‘Baszta’, ‘Ania’, ‘Salto’, ‘Wolfram’ and ‘Wawrzyn’. Both chemical composition of tubers (the dry matter, starch, sum of sugars, reducing sugars, the total and true proteins, nitrates, and vitamin C) and the content of fat and moisture of French fries, as well as sensoric features (tinge, taste, consistency) were estimated. The applied ecological system produced potatoes of a higher quality and thus French fries were much better than the ones obtained from the potatoes cultivated in the integrated system. The better quality meant better colouration and consistency. Chemical composition of the tubers influenced the taste, consistency, colouration and moisture of the French fries.

 

Key words: potato, cultivars, crop production systems, chemical compositions of tubers, quality of French fries
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom5/zeszyt1/art_5.pdf

For citation:

MLA Sawicka, Barbara, and Piotr Barbaś. "Zależność jakości frytek od składu chemicznego bulw ziemniaka w ekologicznym i integrowanym systemie uprawy." Nauka Przyr. Technol. 5.1 (2011): #5.
APA Barbara Sawicka, Piotr Barbaś (2011). Zależność jakości frytek od składu chemicznego bulw ziemniaka w ekologicznym i integrowanym systemie uprawy. Nauka Przyr. Technol. 5 (1), #5
ISO 690 SAWICKA, Barbara, BARBAś, Piotr. Zależność jakości frytek od składu chemicznego bulw ziemniaka w ekologicznym i integrowanym systemie uprawy. Nauka Przyr. Technol., 2011, 5.1: #5.
Corresponding address:
Barbara Sawicka
Katedra Szczegółowej Uprawy Roślin
Uniwersytet Przyrodniczy w Lublinie
ul. Akademicka 15
20-950 Lublin
Poland
e-mail: barbara.sawicka@up.lublin.pl
Accepted for print: 26.11.2010