Calibração de métodos expeditos para determinação do teor de amido e de açucares redutores em batata para fritar

• Author(s): Marques, Sofia Pires
• Date: 2013
• Persistent ID: http://hdl.handle.net/10400.5/5654
• Origin: Repositório da UTL
• Subject(s): potato; starch; reduced sugars; dry matter; frying
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Monteiro, António Almeida; Martins, Margarida Moldão
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Agronómica - Instituto Superior de Agronomia

This work aims to contribute on solving the quality issue on potatoes used for frying, proposed by Grupo Jerónimo Martins. The main goal of this work is to establish quality parameters in potato to fry and study the different methods to evaluate the quality. Starch and reduced sugars are the main quality parameters that define a good potato to fry. Thus, the methods to evaluate those parameters are: determination of the amount of starch using the amount of dry matter; determination of the amount of reducing sugars using current methodologies and expedited equipment; frying following pre-established conditions. With the obtained results is possible to give a contribution to solve the quality problem. The dry matter amounts don’t seem to be related to the other parameters. The expedited equipment that measures the amount of reduced sugars appears to be reliable, concluding that exists a good relationship between the values that were obtained by using the expedited equipment and the current methodologies.