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Articles

PRODUCTION OF POTATO PUREES WITH THE USE OF ENZYMES

Article number

194_32

Pages

293 – 300

Language

Abstract

Potato tuper pulp produced mechanically was treated with various enzymes to modify and obtain a potato puree which could be used for further product development.
The effects of different enzyme treatments on the potato cells were recorded by a scanning electron microscope.
The conditions required to achieve varying product quality characteristics and the acceptability of these products as evaluated by a taste panel were reported.

Publication

International Symposium on Fruit & Vegetables for Processing

Authors

E. Gestat, G. van Noort

Keywords

Full text

https://doi.org/10.17660/ActaHortic.1986.194.32

Online Articles (33)

2. BREEDING SOFT FRUIT FOR PROCESSING

D.L. Jennings

3. INCOMPATIBILITY SYSTEM IN PASSION FRUIT (PASSIFLORA EDULIS SIMS)

W.F. Ho | C.T. Shii

4. BREEDING OBJECTIVES AND ACHIEVEMENTS FOR STONE FRUITS FOR SOUTH AFRICA

J.H. Acker

5. WHY SO LITTLE RESEARCH ON THE ENNOBLEMENT OF INDIGENOUS EDIBLE WILD PLANTS?

A.S. Wehmeyer

6. BREEDING OF VEGETABLES FOR PROCESSING

W.W. Collins

7. BREEDING TOMATOES FOR PROCESSING IN SOUTH AFRICA

J.J.B. van Zijl | S.E. Bosch | C.P.J. Coetzee

8. PROGRESS AND LIMITATIONS IN BREEDING OF THE SWEET POTATO (IPOMOEA BATATAS) IN SOUTH AFRICA

C.P. du Plooy

9. PRODUCTION OF FRUIT FOR PROCESSING

D.J. Chalmers

10. EFFECT OF FUMIGATION AND ROOTSTOCK ON GROWTH OF MAIDEN PRUNE TREES PLANTED IN LAND PREVIOUSLY CROPPED WITH PRUNES

D.K. Strydom | G.E. Honeyborne

11. PRODUCTION OF VEGETABLES FOR PROCESSING – A BROAD REVIEW OF HISTORICAL AND RECENT DEVELOPMENTS

Carlos A. Portas

12. YIELD AND QUALITY OF PROCESSING TOMATO VARIETIES, AS RAW AND CANNED PRODUCT, WITH RELATION TO IRRIGATION LEVEL.

A. Alvino | R. d'Andria | G. Zerbi

13. THE EFFECT OF PARTIAL DEFOLIATION OF ONION SEEDLINGS ON THEIR SUBSEQUENT GROWTH, YIELD AND KEEPING QUALITY

A.G. Comrie

14. NITROGEN FERTILIZATION AND TEXTURE OF PARTHENOCARPIC PICKLING CUCUMBERS

D. Fritz | J. Weichmann

15. THE CRUCIFER BLACKLEG PATHOSYSTEM IN NATAL, SOUTH AFRICA

Mark D. Laing

16. THE INFLUENCE OF IRRIGATION INTERVAL ON CROP PERFORMANCE OF CARROTS (DAUCUS CAROTA L.) DURING WINTER PRODUCTION

P.F. Nortjé | P.J. Henrico

17. EFFECT OF CUTTING SEED TUBERS ON POTATO PRODUCTION

B.J. Pieterse | F.I. du Plooy | P.S. Hammes

18. THE INFLUENCE OF CALCIUM ON THE QUALITY AND KEEPING QUALITY OF POTATOES : THE EFFECTS ON CELL WALLS

M. W. Venter | O.T. de Villiers

19. RESEARCH INTO THE SPEEDLING SYSTEM OF RAISING VEGETABLE SEEDLINGS IN SOUTH AFRICA

I.E. Smith

20. THE CHANGING PROCESSED FRUIT INDUSTRY — ARE WE MEETING THE CHALLENGE?

R.A. Schuler

21. SENSORY DETERMINATION OF OPTIMAL ROASTING CONDITIONS FOR MACADAMIA NUTS (VAR, BEAUMONT)

D. Basker | A. Kadman

22. EFFECTS OF PROCESSING CONDITIONS ON THE PIGMENTATION OF LOCALLY GROWN KIWIFRUIT (ACTINIDIA CHINENSIS)

A.E.J. McGill | G. Schäfer

23. THE ROLE OF RADURISATION IN THE PROCESSING OF FRUITS AND VEGETABLES IN SOUTH AFRICA

H.J. van der Linde

24. FLAVOUR PROFILING OF JUICE OF THE MARULA (SCLEROCARYA BIRREA SUBSP. CAFFRA) AS AN INDEX FOR CULTIVAR SELECTION

G. Schäfer | A.E.J. McGill

25. KEEPING QUALITY AND SHELF LIFE OF BON CHRETIEN PEARS AS AFFECTED BY CALCIUM, ALAR AND SEMPERFRESH

H.J. van Zyl | J.W. Wagner

26. ENZYME TREATMENT AND CONCENTRATION OF GUAVA PULP

J.E. Brekke | H.J.P. Redelinghuys | P.A. Torline | I. Weinert | A.J. Viljoen | P.J. van Wyk

27. RECENT TRENDS IN FRUIT JUICE CONCENTRATION

W. Addison

28. STUDIES ON FREEZE CONCENTRATION OF WHOLE KIWI FRUIT

M. VALENTE | G. DUVERNEUIL | J. NICOLAS

29. EFFECTS OF DIFFERENT CONDITIONS OF COLD STORAGE UPON PHYSICOCHEMICAL CHANGES OF KIWI FRUIT.

J. NICOLAS | M. BURET | F. DUPRAT | M. NICOLAS | C. ROTHAN | P. MORAS

30. TECHNICAL FACTIBILITY OF FREEZING CHERIMOYA (ANNONA CHERIMOLA MILL) FRUIT PULP CV. CONCHA LISA AND BRONCEADA

J.A. Olaeta | J. Abufom

31. OVERVIEW STATUS OF VEGETABLE PROCESSING

B.S. Luh

32. SENSORY QUALITY OF POTATO PURÉE AFTER REFRIGERATED STORAGE

D. Basker

33. PRODUCTION OF POTATO PUREES WITH THE USE OF ENZYMES

E. Gestat | G. van Noort