In this work is analyzed the impact of different varieties on the quality of the tubers. Dif-ferent methods are used to evaluate the quality of potatoes. The objective of this thesis was to assess the quality of fifteen different varieties: Adela, Arlet, Dali, Impala, Jolana, Keřkovské rohlíčky, Lada, Magda, Marcela, Margaret, Mirage, Monika, Primarosa, Raphael, Rosara. Fol-lowing parameters were evaluated: starch content, the skin color and tubers and table value. Measurements were performed in the laboratories of the Mendel University on the Institute of food technology. When determining the starch content, the lowest amount has been found in a variety Adele, while the highest in a variety Magda. Regarding skin color measurement, the lightest was variety Rosara and the darkest variety Monika. The detectable difference in raw and cooked tubers was found when determining the color of tubers. Based on the sensory analysis varieties were classified into 3 groups according to boiling type. Boiling type AB was evaluated in the varieties: Rafaela and Rosara. The boiling types BA included varieties: Dali, Keřkovské rolls and Primarosa. Most varieties showed parameters of the boiling type B: Impa-la, Margaret, Monika, Lada, Marcela, Mirage, Adela, Arlet, Jolana.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362537 |
| Date | January 2016 |
| Creators | Kalužíková, Klára |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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