PHYSICAL, CHEMICAL AND TECHNOLOGICAL FEATURES OF SOME POTATOES KINDS GROWN IN HATAY PROVINCE OF TURKEY

• Main Authors: DIDIN, M., UBEYITOGULLARI, F., DUMAN, A. D., OZER, E. A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Editura Universitaria 2018
• Subjects: Buchan; Lilla; Goliat; Alaska
• Online Access: https://anale.agro-craiova.ro/index.php/aamc/article/view/639

In this research which aimed to determine of physical, chemical and tecnological features of some kinds of potatoes which are grown in Hatay, the exams of Agria, Alaska, Anais, Buchan, Daline, Eladie, Goliat, Harmony, Justine, Lilla, Marabel, Mortana, Safrane, Sebastian, Surde, Szazbouzcp, VanGogh and White Lady as material worked to fresh potatoes, chips and finger potatoes are used. The direction of the knowledge has been obtained Agria, Anais, Alaska, Daline, Harmony, Justine, Safrane, Mortana, Van Gogh and White Lady potatoes variaties are appropriate for potatoes chips process, because of high dry substance rate and low reduced sugar rate. It is determined that the products produced with high dry substance rate potatoes have much more quality and fried products absorb less oil. Sebastian, Szazbouzcp, Goliat and Buchan potatoes varieties are suitable for finger potatoes process. Eladie, Anais, Mortana and Daline are appropiate for boiling process. Because these kinds of potatoes have low dry substance rate. Consequently their absorption rate is high. Van Gogh, Surde, Szazbouzcp, Alaska, Agria and Eladie are suitable for starch production, because of high starch they have. Because it is fixed that starch rates are higher than the others. At the fresh lump, chips and finger potatoes some physical and chemical analysis had been practiced. Obtained results; it had been seen that the kinds of Anais, Buchan, Daline, Szazbouzcp, Surde and Mortana is not suitable for been worked to chips and finger potatoes. The other kinds had been seen suitable for been worked to chips and finger potatoes.