A COMPARATIVE STUDY OF COLD-SWEETENING IN 2 POTATO CULTIVARS.

Type of article: Article

Summary

THE DEVELOPMENT OF BROWN COLOUR IN FRIED POTATO PRODUCTS IS STRONGLY INFLUENCED BY THEIR REDUCING SUGAR CONTENT. THE EFFECTS OF STORAGE AT 275, 278 AND 283 K (2, 5 AND 10 DEG C) ON SUGAR LEVELS AND CHIP COLOUR WERE EXAMINED IN 2 POTATO CULTIVARS, RECORD AND GLENROE. THE INDIVIDUAL SUGARS GLUCOSE, FRUCTOSE AND SUCROSE WERE DETERMINED BY AN ENZYMATIC ASSAY AND THE POTENTIAL OF A RAPID GLUCOSE-STRIP (< TES-TAPE >) TEST WAS ALSO ASSESSED FOR ESTIMATING REDUCING SUGARS IN POTATOES FOR PROCESSING. RESULTS ARE GIVEN FOR BOTH RECORD AND GLENROE CULTIVARS, FOR DIFFERENT STORAGE CONDITIONS. MINIMUM GLUCOSE DATA ARE GIVEN FOR GOOD PROCESSING.

Details

Original title: A COMPARATIVE STUDY OF COLD-SWEETENING IN 2 POTATO CULTIVARS.
Record ID : 1992-1179
Languages: English
Source: Ir. J. Food Sci. Technol. - vol. 14 - n. 2
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Vegetables
Keywords: Potato; Comparison; Variety; Chilling; Organoleptic property; Sugar; Sucrose; Fried potato; Testing; Colour