Abstract
Potatoes are subject to pronounced alterations during canning. The quality of canned potatoes is influenced by several factors. In this paper the results of determinations of the following constitutents and properties in the raw and treated product are reported: specific gravity, dry matter content, starch and cell wall material. Potatoes of two German varieties suitable for canning, grown on two soils and divided into two size ranges have been used. The processing conditions have been varied between 120°C for 12 min and 130°C for 1 min. The eating quality was established by sensory evaluation.
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