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Table potato in research & kitchen

Table potato in research & kitchen. 28.4.2014 GIF- seminar Anna Sipilä Potato Research Institute. Potato Research Institute - Perunantutkimuslaitos - Petla . Private research unit , founded in 1982 Location Seinäjoki Ylistaro since 2011

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Table potato in research & kitchen

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  1. Tablepotato in research & kitchen 28.4.2014 GIF-seminar Anna Sipilä PotatoResearch Institute

  2. PotatoResearch Institute - Perunantutkimuslaitos - Petla • Private researchunit, foundedin 1982 • Location Seinäjoki Ylistaro since 2011 • SupportedbyFinnishpotatoindustry and farmers • Main focus on fieldtesting: to provide research information to potato producers and companies Otheractors in Finnishpotatoresearch: • MTT Agrifood Research Finland • Operating under the Ministry of Agriculture and Forestry • Field, laboratory & food research • Both basic and applied research • Universities: • Helsinki University: Faculty of Agriculture and Forestry • Oulu University • Turku University

  3. Potatoproduction in Finland • 22 000 ha (2013) • 53 % tablepotato • 14 % food processing • 27 % starchpotato (potatoflour: food + non food use) • 5 % sertifiedseedpotato • 600 million kg • Main productionareas in Western Finland

  4. Potatotuber • ¾ water • Main componentstarch: ¾ of drymatter • Fiber, proteins • Vitamin C + otherantioxidants • Anthocyanins

  5. Qualityparametres of tablepotato Externalquality Usequality– cookingquality Appearancecooked / fryed Taste Texture Vulnerability to darkening Raw, peeled Cooked Fried • Goodskin, appearance • No harmfuldefects • Symptoms of plantdiseases • Mechanigaldamages • Lightinducedgreeningorphysiologicaldefectscausedbygrowthconditions • Cultivar • Growthconditions and cultivationpractises

  6. Cooking quality of tablepotato (Petla) • Firmness (Eheys) • Hardness (Leikkauskovuus) • Adhesiveness (Tarttuvuus) • Dryness (Kuivuus) • Colour (Väri) • Colouruniformity (Värin tasaisuus) • Sweetness (Makeus) • Flavour (Maku ja haju) • Darkening • Enzymaticbrowning (raw) (raakatummuminen) • Aftercookingdarkening (keittotummuminen)

  7. Potatocultivars • Dozens of cultivars • New cultivarseveryyear • Significantcultivars 20-30 • Mostcommontable & food industrycultivars2013: • Melody, Nicola, Asterix, Timo, Van Gogh • Differentcultivars to differentpurposes • Some of cultivarscanbeusedmanyways So, whichcultivar to choose? • Potatocolourcode

  8. Tablepotatoclassification • Three cookingtypeaccording to firmness / mealiness of potato

  9. Cooking quality of cultivar is notalwaysthesame! • Growthconditions, fertilization, weather and harvestingtimeaffect

  10. Specialvarieties Puikula • Tastebestwhengrown in north (long daylength) • ”Lapin Puikula” • Verymealy, breaksdownwhenboiled -> steamormash Bluecongo • Violetflesh, bluewhencooked • anthosyanins • Mealy • Best as mashedpotatoorwedges, alsobaked.

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