The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

Abstract

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

Impacts of Effective Microorganisms, Compost Tea, Fulvic Acid, Yeast Extract, and Foliar Spray with Seaweed Extract on Sweet Pepper Plants under Greenhouse Conditions

“…Compost tea and EM may be produced using many techniques, either by providing aeration, utilizing the active airy extract, or using the passive airy extract. Compost tea is rich in nutrients, organic compounds, and helpful bacteria, which also enhance the physical and chemical qualities of the soil and inhibit some diseases [ 40 , 41 , 42 , 43 ].…”

Analysis of the potential of effective microorganisms in plant production

“…A study by Iriti et al (2019) reports that the application of EM in common bean cultivation increased the magnesium, manganese, phosphorus and sodium content of beans. According to Sawicka et al (2021), the use of innovative technology of potato cultivation with the application of EM will allow us to obtain better quality products ennobled to potato processing.…”

Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers

“…It should be noted, however, that the precipitation distribution was less favourable than that in 2020. Many authors 9 , 38 , 43 emphasise that the preservation of the light colour of the flesh of raw tubers is promoted by sunny weather with a favourable precipitation pattern throughout the growing season. Bienia et al 42 emphasise that despite the proven statistical differences in the susceptibility to enzymatic darkening, the variability of this trait was very low, which is consistent with the results of the current study.…”

“…Sawicka et al 43 , and Hussain et al 9 report that the dominant factor that influences the susceptibility to enzymatic darkening is the conditions of the growing season in interaction with not only genotypic but also technological variability. In the current study, the application of irrigation during the plant growing season reduced the potential oxidative value immediately after the harvest, although this was generally not statistically proven.…”