Sensory and Technological Quality of Slovak Varieties of Edible Potatoes

Abstract

This scientific work deals with technological and sensory quality examination of a set of nine Slovak potato varieties. Varietal samples were grown and stored at the Potato Research and Breeding Institute in Veľká Lomnica (Slovak Republic). Evaluated varieties: Arwen, Evelin, Malvína, Megan, Rumelia, Spinela, Svella, Timea, Viola. Dry matter and starch content of tubers were evaluated from the group of technological parameters. Sensory evaluation was carried out by using the dine value point descriptor. Varietal evaluation was realized from the harvest of 2011 and 2012.The highest dry matter content of 21.8% was measured at variety Rumelia. The starch content was at the same variety at the level of 15.8%. The highest sensory evaluation with very good dine value achieved varieties Evelin (78.0 points) and Spinela (77.8 points). As the best varieties for storage can be used varieties Rumelia, Arwen and Megan. For heat treatment are most suitable varieties Evelin and Spinela.

Toward an understanding of potato starch structure, function, biosynthesis, and applications

“…Different Ethiopia potato varieties have 10.8–17.1% of starch content, with an average content of 14.9% (Mohammed, 2016). The mean starch contents of potatoes from Slovakia and Turkey are about 16.3 and 12.0% (Ekin, 2011; Marecek et al., 2013). Additionally, environmental conditions also greatly affect potato starch content.…”

“…The mean starch contents of potatoes from Slovakia and Turkey are about 16.3 and 12.0% (Ekin, 2011;Marecek et al, 2013). Additionally, environmental conditions also greatly affect potato starch content.…”

Effect of Genotype, Environment, and Their Interaction on the Antioxidant Properties of Durum Wheat: Impact of Nitrogen Fertilization and Sowing Time

“…Nevertheless, these plants are consumed in much smaller quantities than wheat [11][12][13][14][15][16][17]. Durum wheat contains significant amounts of antioxidants, with whole wheat flours exhibiting higher antioxidant activity than their corresponding white flours, primarily because the phenolic compounds are mainly found in the bran [18][19][20][21]. Some by-product fractions of durum wheat have shown antioxidant activity comparable to that of fruits and vegetables, likely due to fiber-bound phenolic compounds [22,23].…”

Effect of Genotype, Environment and Genotype by Environment interactions on the antioxidant properties of Durum Wheat: impact of nitrogen fertilization, its application method and planting date

“…Nevertheless, these plants are consumed much in much smaller quantities than wheat [11][12][13][14][15][16][17]. Durum wheat contains significant amounts of antioxidants, with whole wheat flours exhibiting higher antioxidant activity than their corresponding white flours, primarily because the phenolic compounds are mainly found in the bran [18][19][20][21]. Some by-product fractions of durum wheat have shown antioxidant activity comparable to that of fruits and vegetables, likely due to fiber-bound phenolic compounds [22,23].…”

“…Significant differences have been observed among different wheat genotypes (G) in the amounts of phenolic acids, with trans-ferulic acid being the most abundant in all of them [7,18,24]. Beta et al [25] noted an influence of the environment (E)on total phenolics and antioxidant activity.…”