On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes

Abstract Worldwide, hundreds of potato dishes exist, originally composed by cooks in traditional kitchens. Gradually more and applied processed products as ingredients to save time widen their range dishes. The are classified according features, ranging from thickeners soups ready-to-eat snacks. Besides cooks, also the food industry makes ample use (modified) starches, flakes, flour granulates. Before users prepare meals purchased ingredients, they only have had visual perceptions displayed on shelves freezers shops presentations at internet. organoleptic properties, taste, smell structure tubers perceived kitchen only. Sensory appreciation, likewise, is a function types dipping batter during processing role improve flavouring. nutritional value tubers, other staples analysed enhancement losses production raw material discussed. This paper reviews existing worldwide how derived thereof for kitchens industry. nutritive explored. In general, density components correlated with water content that decreases blanched or baked, fried French fries, chips flour. Starch, minerals, some vitamins antioxidants become less diluted appear higher concentrations than from. energy increases proportional because adhering oil per unit weight almost has double starch. Additives such sodium acid pyrophosphate (SAPP), dextrin flesh colour crispiness, staying hot time, give golden hue. Flavouring creates wide tastes fries chips. Blanched chilled either mixed vegetables not often supplied sachets seasoning be spread product while preparing dish effect would partly disappear when product. Different consumer desires from, among others, health environment perspectives articulated it assessed easy difficult processors manufacture suitable products. concludes future consumers aspects regarding convenience reacts innovations.