Effect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato (CROSBI ID 675045)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Repajić, Maja ; Jakupec, Dino ; Ćurko, Josip ; Levaj, Branka
engleski
Effect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato
The aim of this study was to investigate the effect of cultivar and pre-treatment on sensory characteristics of fried minimally processed potato (MPP). Washed, peeled and sliced potatoes of cv. Birgit and Lady Claire were dipped in sodium ascorbate solution (NaAsc) or ozonated water ; vacuum packed and sensory evaluated using Quantitative Descriptive Analysis (QDA) after 1st, 5th and 8th day of storage at 10 °C. Color and characteristic taste of fried MPP were significantly affected by cultivar. Treatment type significantly influenced on the characteristic taste, sour taste, off-taste and off-odor, where samples treated with NaAsc were better evaluated. Both investigated cultivars could be suitable for MPP processing, where fried MPP of cv. Birgit possesses slightly better desirable sensory properties. Sensory properties of fried MPP remained satisfactory during 8 days, where treatment with NaAsc has more favorable impact on fried MPP’s sensory characteristics.
minimally processed potato, sodium ascorbate, ozonated water, storage, sensory
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Podaci o prilogu
89-93.
2019.
objavljeno
Podaci o matičnoj publikaciji
Proceedings INOPTEP 2019
Babić, Mirko ; Radojčin, Milivoj ; Pavkov, Ivan
Novi Sad: National Society of Processing and Energy in Agriculture, Novi Sad, Serbia
978-86-7520-459-6
Podaci o skupu
6th International Conference Sustainable postharvest and food technologies (INOPTEP 2019) ; 31st National Conference Prosessing and Energy in Agriculture (PTEP 2019)
poster
07.04.2019-12.04.2019
Kladovo, Srbija