Vergleichende Untersuchungen über Standardmethoden zur Phosphorbestimmung

Comparing Studies on Standard Methods for Determination of Phosphorus. Comparing studies on the applicability of four standard methods for determination of total phosphorus content of meat products, the total phosphorus content of corn starch, of cheese and of fruit juice were carried out on eight starch products of different phosphorus contents. Results were evaluated on the following criteria: 1. Correlation between added and analytically determined phosphorus content in five corn starch products, 2. accuracy of results, 3. applicability of standard methods on starch products, 4. total time spent on the analysis. The standard method for determination of total phosphorus content in corn starch showed the best correlation and the most precise results. The method for determination of phosphorus in meat products and the method for corn starch were easily applicable on starch products. A limited applicability was found for the remaining methods. The methods for meat products and for cheese required the shortest time. The longer time of the method for corn starch mainly resulted from different decomposition technics. The method for determination of phosphorus in corn starch was found the best in three criteria but more time was required.     

Die Auswirkungen der Verordnung über die Verwendung von Schwefeldioxid vom 13.8.1969 auf Stärkeverzuckerungserzeugnisse

Influence of the Ordinance (13. 8. 1968) on the Use of Sulfur Dioxide on Starch Derived Sweeteners. An information is given on the ordinance concerning the use of sulfur dioxide in foodstuff and on its legal effects on starch derived sweeteners: 1. In general starch and starch derived sweeteners may contain a maximum residue of 50 ppm SO₂ being a residue of a so-called technical aid. Dextrose may contain only a residue of 10 ppm SO₂. Label declaration of these residues is not necessary. 2. Starch derived sweeteners which are destined to be used in the manufacturing of foodstuff mentioned in Annex 2 of the ordinance, may have a higher SO₂-content. A maximum content has not been fixed, a SO₂-content, however, being higher than 50 ppm is to be labelled as „sulfured. 3. As far as, according to para 2 above, a declaration of the SO₂-content is necessary the declaration has to be indicated on the package itself. In case of products being sold in bulk, the declaration has to be mentioned on the accompanying papers.     

Untersuchungen über den Einfluß der Verarbeitungsbedingungen auf die Qualität von tiefgefrorenen Pommes frites

Examination on the Influence of Processing Conditions on the Quality of Deep-Freeze French Fried Potatoes. In order to test qualification of German potato varieties for manufacturing of deep-freeze French fried potatoes and the influence of processing conditions on the quality of this product, potatoes of 1971 to 1973 harvests from the regions of Rain and Soltau were examined in a 3-year large scale test; in particular the varieties of Bintje, Datura and Hansa were chosen. The stored potatoes – after washing and peeling – were cut, blanched (whitened), pre-fried and finally frozen. After one year of deep-freeze storing the products were taken out, fried again and subjected to quality analysis. Colour and taste tests as well as apparent consistency have led to the result that the varieties of Bintje and Datura from both regions of cultivation are suitable for the production of French fried potatoes, whereas the variety of Hansa cannot be recommended for the production of deep-freeze French fried potatoes. Various technological process modifications have not led to any significant improvement of the quality of French fried potatoes compared to the conventional processing method.     

Untersuchungen über den Einfluß der organischen und mineralischen Düngung auf die Viskositätseigenschaften der Kartoffelstärke

Studies on the Influence of Organic and Mineral Fertilization on Viscosity Properties of Potato Starch. In trying to solve the question, whether through mineral fertilization a specific potato starch quality can be established in the field the special significance of year-round climatic conditions, location of cultivation and variety for pasting temperature, hot viscosity and cold viscosity of the potato starch became apperent. Compared to these influences, that of mineral fertilization was minimal. It was shown that the factors of starch quality were only to be positively influenced, however slightly, on a long-term basis through increase of the P₂O₅-content of the soil. Thus, aimed production of specific starch qualities is not possible through fertilization. This means that breeders of starch potatoes ought to adjust mineral fertilization to optimum yield of tubers and starch.     

Beobachtungen über die Viskositätseigenschaften niedrig substituierter Stärkeacetate

Observations on Viscosity Properties of Low-Substituted Starch Acetates. It was shown that with low-substituted starches dispersibility in water increases with increasing content of acetyl groups and increasing temperature. This fact becomes evident in lower temperatures at the beginning of pasting and at maximum of „viscosity”︁-graph. This has confirmed and extended earlier observations. Viscosity of starch acetate pastes is lower in cold as well as in hot state as that of native starch paste. Viscosity decreases down to an acetyl content of 2.36% and it changes only unnoticeably above that point. The decreasing gel forming ability can be expressed by the ratio of paste viscosities in cold and hot state. The rotation viscosimeter Rheotest proved well applicable for studies of viscosity and rheological properties of starch and of low-substituted acetates.