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PRESERVING BY DEHYDRATION OF POTATOES
Abstract
most digestible form of it (puree), the potato was one of the first vegetable foods to be given to children after weaning and to convalescents who resumed their normal diet. Potato is part of the group of tubers vegetables, having as an edible organ the tubercles, which are thickened underground parts that accumulate reserve nutrients, especially starch. Potato?s food value is higher than that of other root vegetable, due to starch, vitamins, sugars and minerals salts. Taking into account the way of use, there are several potato varieties: table varieties with a lower starch content (14-17%), fine, smooth periderm, superficial eyes and pleasant taste; industrial variety, very productive, with a high starch content (20-25%); fodder varieties rich in starch and protein; mixed varieties, which can be used for culinary or forage purposes, and for industrial processing. The chemical composition of the potato is composed of many compounds (proteins, carbohydrates, lipids, minerals, etc.), but of these we are only interested in those that are found in a large percentage. Scientific studies have confirmed that some mineral elements in food are characterized by a higher proportion of electropositive changes (cations) and others of electronegative changes (anions). Thus, cation-rich foods have a basic orientation, and those rich in anions have an acid orientation. Preservation by dehydration is based on the principle of eliminating excess water from the fresh vegetable products, until the vital activity of both vegetable products and microorganisms is stopped. In its simple form of "drying vegetables" it was the first conservation attempt used by humans from ancient times. Following dehydration, vegetable products undergo changes in turgidity, in the internal structure and chemical composition. All these changes are based on the effect of decreasing water content.
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