INVESTIGATION OF IMPACT OF GRINDING RATIO OF POTATO AND ITS PRE-HEAT TREATMENT ON THE DURATION AND COMPLETENESS OF ENZYMATIC HYDROLYSIS OF POTATO MIXTURE
Abstract
One of the most important processes in the manufacture of potato-based concentrate (semi-finished beverage) is a process of saccharification. Pretreatment of potato has a significant impact on the process of saccharification. The article presents the results of studies on the effect of grinding ratio of potato and pre-heat treatment on the duration and depth of the saccharification of potato starch.
It was found that the process of saccharification of water-potato mixture obtained from crushed raw potato is durable. The presence of starch in waterpotato mixture was found even after5 hours of treatment by amylolytic enzymes. It is supposed to be released from the cells destroyed by prolonged exposure
temperature.
It was found that the process of saccharification of water-potato mixture obtained from crushed blanched potato is about 60-75 minutes.
It was demonstrated that an increase in the grinding ratio of potato helps to reduce the duration of saccharification process.
About the Author
O. V. Koloskova
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
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Review
For citations:
Koloskova O.V. INVESTIGATION OF IMPACT OF GRINDING RATIO OF POTATO AND ITS PRE-HEAT TREATMENT ON THE DURATION AND COMPLETENESS OF ENZYMATIC HYDROLYSIS OF POTATO MIXTURE. Potato Growing. 2013;21(2):265-274. (In Russ.)
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