The availability of new potato cross-breeds for industrial processing

• Main Authors: Basiev Soltan Soslanbekovich, Kozaev Petr Zaharovich, Doeva Asia Taimurazovna, Kozaeva Diana Petrovna
• Format: Article
• Language: English
• Published: EDP Sciences 2021-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/38/e3sconf_iteea2021_03012.pdf

Under the conditions of the Republic of North Ossetia-Alania, an assessment of the availability of new cross-breeds of their own breeding to industrial processing of French fries according to morphological, biochemical and consumer quality indices has been carried out. It has been specified that the requirements for tubers on morphological grounds for the production of French fries are satisfied by cross-breeds 10.11/53 and 10.11/804, characterized by an elongated form of tuber, flat and smooth surface, shallow depth of the eyes. According to the quality of the finished product we should select the cross-breed 10.11/1787 due to the faintly darkening pulp of the frozen semi-finished product, the attractive appearance of the finished French fries, their good taste and smell. Cross-breeds 10.11/53 and 10.11/804 should be recommended for the cumulative French fries.