Types and Uses
Characteristics
Functional Properties
Storage
Potatoes can be divided into waxy or floury potatoes. A floury potato will have a much higher dry matter than a waxy potato. There are many different varieties of potato,for example:
Desiree
Maris Piper
Agria
Record
Crisping,Processing(starch/flake)
Boiling,roasting,baking,chipping
Boiling,roasting,baking,chipping
Crispy
Potato Type
Colour
The type of potato that is used in the manufacture of a food product is of extreme importance. Manufacturers need to know that the products they make are of a uniform and consistent quality.
Freshly peeled pr cut potatoes will start to discolour if exposed to air. This is due to the enzymic browning of the potato. Potatoes should be prepare as required or kept in cold water for short periods to prevent browning, If frozen products are to be produced, e.g. chips,the potato pieces need to be blanched in boiling water.
Thickening
Bulking
Potatoes may be added to soups,stews and casseroles got thicken the mixture. Potato starch is used industrially to thicken instant dessert mixes and canned soups and in the manufacture of extruded snack.
Boiled or mashed potatoes may be used to form the bulk of/extend food products. This may reduce the cost of a product,e.g. economy fish cakes.
Potatoes should be stored in dark,cool and dry conditions to prevent them sprouting,becoming mouldy and changing colour.