1 / 12

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

cera
Télécharger la présentation

Table potato in research & kitchen

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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.

More Related