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Updated: Jun 27, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
[Biochemical peculiarity potatoes boiled in formation organoleptic properties]
Abstract:
It is established, that all take part in formation organoleptic properties of a potato its chemical components: amino acids, a protein, sugar, fats, alkaloids, etc. Key value belongs sugaramino to reaction as a result of which the set of the flying and painted products which cause taste, aroma and color of a potato subjected to heat treatment is formed. The structure of a potato is caused with the starch containing a plenty of phosphatic groups. Except for it on organoleptic properties of a potato the big influence renders the agricultural technician of cultivation, soil-climatic factors, and also time and conditions of storage.
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