Naslov
Effect of cultivar, pre-treatment and storage time on sensory characteristics of fried minimally processed potato

Autori
Repajić, Maja ; Jakupec, Dino ; Ćurko, Josip ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings INOPTEP 2019 / Babić, Mirko ; Radojčin, Milivoj ; Pavkov, Ivan - Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2019, 89-93

ISBN
978-86-7520-459-6

Skup
6th International Conference Sustainable postharvest and food technologies (INOPTEP 2019) ; 31st National Conference Prosessing and Energy in Agriculture (PTEP 2019)

Mjesto i datum
Kladovo, Srbija, 07.04.2019. - 12.04.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
minimally processed potato, sodium ascorbate, ozonated water, storage, sensory

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA