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Опубліковано: Вівторок, 26 листопада 2019, 15:28
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16. TASTE QUALITIES OF POTATOES: VARIETIES TRADITIONAL FOR NORTHERN KAZAKHSTAN VS VARIETIES OF FOREIGN SELECTION
https://doi.org/10.31073/foodresources2019-13-16
 
Savenkova Inna
Pages: 172-179
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Absract
Playing a special role in providing the population with food, potatoes remain the most valuable food product. In the culinary traditions of many peoples, potatoes occupy a special place. Potatoes are used for cooking as a main dish with various degrees of processing, and as a dessert. However, rather rapid degeneration of traditional varieties takes place; in recent years, sown areas for potatoes have been reduced in large farms and their share in personal subsidiary farms has increased. With the active assimilation of non-traditional potato cooking practices, tastes and needs of the population change. All these aspects inevitably lead to a change in the requirements for varieties of culture in terms of taste. Today, the most effective way to increase the quality and productivity of potatoes is to put into practice the production of high-yielding nutritious varieties, the biological characteristics of which are more consistent with local soil and climatic conditions. One of the solutions to this problem is the introduction of varieties of foreign selection into the fields. Studies to determine the most effective varieties for the soil and climatic conditions of the North Kazakhstan region were carried out with the participation of two varieties of domestic potatoes and ten varieties of Chinese selection. The purpose of the research is to determine the taste of the studied varieties and recommendations for their further use. The studies were conducted in accordance with GOST R 51808-2013, for the tasting characteristics of potatoes, a comprehensive assessment by respondents by taste was used. Based on the combination of tasting and visual characteristics, the average score of each variety was determined, which allowed us to attribute the studied varieties to culinary type groups. The most promising according to taste assessments of respondents are the varieties of Chinese breeding Ningshu 16 and Zhangshu 3. With nitrate tester values ranging from 86-126, potatoes, according to experimental options, are harmless and can be used for food without risk
 
Keywords: potatoes, variety, tasting, grade testing, quality levels, culinary type, nitrates
 
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