براي تعيين قندهاي سه واريته سيب زميني : كوزيما، دراگا و فولوا در طول نگهداري و اثر اين قندها بر روي رنگ خلال هاي نيمه سرخ شده HPLC استفاده از

Using HPLC to determine the amount of sugar in three varieties of potato:cosima, draga and folva, during storage, and the effect of these sugars on the color of partially french fried potatoes

In shis study, HPLC was used to determine the amount of glucose, fructose and sucrose content of sarieties of row potatoes, stored at zero (fresh), 1, 2 and 3 months of periods at 4C: During the storage periods, the amount of these sugars , particular, glucose and fructose content of sarieties of Cosirna, Draga and Folva were increased. At zero storage period, Cosima contained lowest amount of glucose and fructose but sucrose content of this same variety showed no significant (p>0.01) difference. Considering the results obtained in this experiment, no significant difference (p>0.01) in glucose and fructose were noticed between Folva and and Draga accordingly. But when Cosima variety compared to other two varieties , a significant diffrence in the amount of glucose and fructose were noticed among them (p<0.01). The results of this experiment showed that Cosima is a desirable Variety for producible partially fried potato with attention to factoriale statistical test.