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- W1569790772 abstract "OZET Bu calismada, Erzurum sartlarinda yuksek verim kabiliyetine sahip olan veya bolgede fazla miktarda uretilen 15 patates cesidinin cips ve parmak patates (kizartmalik) yapimina uygunluklari ile bu ozelliklerin diger kalite kriterleri ile iliskileri incelenmistir. Denemeye alinan cesitlerin cips verimleri % 2756-48.21, cipsin yag cekme oranlari % 25.09-36.99, cipsin renkleri I-9 iskalasina gore 3 50-9.00, parmak patates verimleri % 38.97-63.29, parmak patatesin yag absorbsiyon oranlari % 9.97 ile 16.00, renkleri 1-9 iskalasina gore 3.67 ile 9.00 arasinda degismistir. Patatesin cips ve parmak patates verimleri ile ozgul agirlik ve kuru madde arasinda pozitif , protein oranlan ve yag absorbsiyon oranlari arasinda ise negatif bir iliski belirlenmistir. Yag absorbsiyon oranlari yuksek olan cesitlerin ozgul agirliklari ve kuru madde oranlarinin dusuk oldugu gorulmustur. Ozgul agirliklari, kuru madde oranlari yuksek olan cesitlerin cips ve parmak patates renklerinin acik oldugu belirlenmistir. Protein orani yuksek olan cesitlerin ise renkleri daha koyu olmustur. Cips ve parmak patates verimi ile rengi arasinda olumlu, yag absorbsiyonlari ile rengi arasinda ise olumsuz bir iliskinin oldugu ortaya cikmistir. Sonuc olarak cips ve parmak patates verimi yuksek, renkleri daha acik ve yag absorbsiyon orani dusuk olan 4714/4, Ponto ve 4651/3 cips ve parmak patates uretimi amaciyla Erzurum yoresine onerilebilecek cesit ve hatlardir. A STUDY ON CHIPS AND FRENCH-FRIED QUALITY OF POTATO CULTIVARS SUMMARY This study was conducted to investigate 15 potato cultivars for their chips and french-fried guality . Yield and oil content and color (using a 1 to 9 scale) of chips variedfrom % 27.56 to 48.21 Jrorn % 25.09 to 36.99, from 3.50 to 9.00, respecuvely. French-friedyield was found lo be between % 38.97 and 63.29, oil content of french-fried between % 9.97 and 16.00, color of french-fried between 3.67 and 9.00. Chips and french-fried yields were possitively correlated with spesific gravity and dry matter conteni and color, and negatively correlated with protein content and oil content of chips and french-fried. Oil content of chips and french-fried were negatively correlated with spesific gravity, dry matter content, color of chips and french-fried, and positively with protein content. Color of chips and french-fried wos positively correlated with spesific gravity and dry matter content and negatively correlated with protein content. In conlcusion cultivars471414. Ponto and465113 are recommendedfor their better chips and french-fried quality." @default.
- W1569790772 created "2016-06-24" @default.
- W1569790772 creator A5067793347 @default.
- W1569790772 date "2011-01-03" @default.
- W1569790772 modified "2023-09-23" @default.
- W1569790772 title "BAZI PATATES ÇEŞİTLERİNİN CİPS VE PARMAK (KIZARMIŞ) PATATES KALİTESİ ÜZERİNDE BİR ARAŞTIRMA" @default.
- W1569790772 cites W1969168302 @default.
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- W1569790772 doi "https://doi.org/10.17097/zfd.50959" @default.
- W1569790772 hasPublicationYear "2011" @default.
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