Einfluß des Verhältnisses von Stärke zu anderen Inhaltsstoffen auf den Geschmack von Kartoffeln

Influence of the Ratio of Starch to Other Substances on the Taste of Potatoes. The influence of the ratio of total nitrogen, proteinic nitrogen, ash, potassium, phosphorus, sugars and free amino acids to starch on the taste of boiled potatoes has been investigated. It was stated that the ratio of total nitrogen, potassium and sugars to starch influences the taste on the most part. Referring to this especially the variety and storing temperature are of highest importance.