A high-performance liquid chromatographic (HPLC) method has been developed to (etermine fructose, glucose, and sucrose content of potatoes. Tl~e HPLC system consisted of a pBondapak/ carbohydrate columr , a solvent system of acetonitrile-water (75: 25), a flowrate of 1.1: ml/min, and a refractive index detector. Analysis, including samf le preparation, was complete in 30 min. With the exception of big! concentrations of sucrose (8 mg/g or above), the method recoverer! 93% or more.of all sugars. The coefficients of variation for the prcpcedure ranged from 1.39-13.31s. TLC indicated that there wer,: no interfering compounds eluting with any of the three sugars.
The effect of processing method (freezing vs canning) and storage time (day 1 or 10 months) on the proximate composition and the vitamin and mineral content of fiddlehead greens was examined. Comparisons were made between the nutrient composition of raw and processed fiddlehead greens. The protein, ash and water soluble vitamin (niacin, thiamin, riboflavin, vitamin C) content of the fiddleheads decreased with processing. These losses were most likely the result of leaching and heat processing. Losses of water soluble vitamins, particularly niacin, was the greatest in canned fiddlehead greens. The mineral content (K, Mg, P) was substantially reduced by processing. Storage for up to 10 months resulted in a significant decrease in the moisture, crude fiber, and a-carotene content of frozen and canned fiddlehead greens.
Maine wild blueberries were sized according to berry diameter into three size classes; ≤ 8 mm, 9–10 mm and 11–12 mm. A consumer sensory panel was asked to indicate their opinion of flavor, texture and overall attributes using a 9‐point hedonic scale. Subsamples of berries were subjected to a compression test using an Instron Materials testing machine, measuring force and deformation to point of rupture of individual blueberries. Berries ≤ 8 mm were significantly lower in sensory acceptability for all three attributes evaluated. No significant difference was found between 9–10 mm and 11–12 mm samples. Both were rated “like moderately”. Ranked preference data indicated a significant preference for the larger 11–12 mm berries. The results of the compression tests revealed significant differences among all size classes with respect to the apparent modulus. A linear relationship was found between the “texture” sensory attribute and the elastic modulus.
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