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POTATOES (TYPES (Waxy or Floury (which is more dry), Agria, Desiree, Maris…
POTATOES
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CHARACTERISTICS
Potato type - type used in manufacture of food product is very important. Manufacturers need to know that products made are of uniform and consistent quality
Colour - freshly peeled/ cut potatoes will start to discolour if exposed to air. Due to enzymic browning. If frozen products are to be produced e.g chips, potato pieces need to be blanched in boiling water.
PROCESSING
Where potatoes are to be canned, dehydrated or made into products further processing is required - cleaning, peeling, chopping and washing.
May alter physical characteristics and lead to losses of nutrients e.g vitamin C which may be added to dehydrated products after processing.
Processed into granule, flake or powder form
STORAGE
Stored in dark, cool and dry conditions to prevent them sprouting, becoming mouldy and changing colour
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FUNCTIONAL PROPERTIES
Thickening - may be added to soups, stews and casseroles to thicken mixture. potato starch used industrially to thicken instant dessert mixes and canned soups and in manufacture of extruded snacks
Bulking - boiled or mashed potatoes may be used to form bulk of/ extend food products.This may reduce cost of product e.g economy fish cakes