"7"^^ . "Physicochemical properties of cooked tubers of blue and red potato" . "The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materi\u00E1l for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland Burgundy Red and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde." . "Tajner -Czopek, A." . "Uniwersytet Przyrodniczy we Wroclawiu" . . "Hamouz, Karel" . "220351" . . . . . . "Product development & quality assurance" . . "Miedzianka, J." . . "Rytel, E." . . "Kita, A." . "Z(MSM6046070901)" . "RIV/60460709:41210/11:51717!RIV12-MSM-41210___" . "Peksa, A." . "Physicochemical properties of cooked tubers of blue and red potato"@en . "13"^^ . "[BC6A916F50A2]" . . "296"^^ . "978-83-7717-068-7" . . . . "Physicochemical properties of cooked tubers of blue and red potato" . "blue and red potato, sensory properties, volatiles, discoloration, texture"@en . "The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materi\u00E1l for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland Burgundy Red and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde."@en . . "Szumny, A." . "N" . "Physicochemical properties of cooked tubers of blue and red potato"@en . . "1"^^ . . "41210" . "RIV/60460709:41210/11:51717" . . "Wroclaw" . .