An overview of the factors affecting sugar content of potatoes

Kumar, Dinesh; Singh, Brajesh; Kumar, Parveen

doi:10.1111/j.1744-7348.2004.tb00380.x

Cited by 197 publications

(201 citation statements)

References 99 publications

Supporting

Mentioning

177

Contrasting

Unclassified

Order By: Relevance

“…Deep-fried tubers should present a content from 0.2 to 0.3% in wet basis, to develop acceptable colour, because lower values cause white coloration in chips (Vendruscolo, 1998). However, the excessive presence of sugars results in non-enzymatic darkening, this reaction occurs at high temperature and low humidity (Kumar et al, 2004). Although TB and TC presented higher levels within optimal range, the chips did not present an excessive darkening in the final product when compared to TA chips that were within the standards (Table 2).…”

Section: Resultsmentioning

confidence: 93%

See 1 more Smart Citation

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

et al. 2017

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 93%

“…Carbohydrate content determines tubers quality, especially those destined for processing, which is influenced by the variety, climatic conditions and storage (Kumar et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

et al. 2017

View full text Add to dashboard Cite

“…Besides factors such as environmental (such as temperature) or cultural practices (such as mineral nutrition, harvesting and storage conditions), genetic disposition has a strong influence on reducing sugar accumulation (Kumar et al, 2004). Reducing sugars react with amino acids in non-enzymic browning during frying of crisps to give them a golden brown colour.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Abong¹,

Okoth²,

Imungi³

et al. 2010

ABJNA

View full text Add to dashboard Cite

There has been tremendous increase in the demand and consumption of potato crisps as snack in Kenya. This has however, not been paralleled by development of appropriate raw materials. Many potato varieties and clones have been developed through breeding, but these have not been adequately evaluated for crisps processing. This study was therefore designed to evaluate the newly developed potato cultivars for processing into quality crisps. Twenty four potato cultivars including eighteen varieties and six clones were evaluated for some physico-chemical properties and crisps processing potential. Most cultivars with the exception of six of them including Roslin Tana, Desiree, Roslin Eburu, Nyayo, Tigoni Long and Kihoro had acceptable physical characteristics for processing. The specific gravity of the cultivars varied from 1.074 to 1.098 and dry matter contents from 19.50 % to 24.20 %. Reducing sugar levels significantly (P ≤ 0.05) varied among the cultivars and ranged between 0.07 % and 0.4 %. In addition to Dutch Robyjn which is currently used for processing potato crisps in Kenya, the varieties Tigoni and Kenya Baraka, and the clones 393371. 58, 392657.8, 391691.96 and 393385.39 were also similarly suitable for processing into potato crisps. They had desired physical characteristics with low levels of reducing sugars, and were highly rated by sensory panelists. Promoting these cultivars will increase the number of processing varieties for the rapidly expanding processing industry, and thus safeguard availability and quality.

show abstract

“…The enzymes responsible for CIS have been identified, and most have been characterized at the biochemical and molecular levels (Sowokinos, 2001;Kumar et al, 2004). During CIS, a change occurs in carbon fluxes linking starch with Suc that causes the net rate of Suc synthesis to increase (Isherwood, 1973).…”

mentioning

confidence: 99%

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

et al. 2010

View full text Add to dashboard Cite

Potato (Solanum tuberosum) is the third most important food crop in the world. Potato tubers must be stored at cold temperatures to prevent sprouting, minimize disease losses, and supply consumers and the processing industry with highquality tubers throughout the year. Unfortunately, cold storage triggers an accumulation of reducing sugars in tubers. Hightemperature processing of these tubers results in dark-colored, bitter-tasting products. Such products also have elevated amounts of acrylamide, a neurotoxin and potential carcinogen. We demonstrate that silencing the potato vacuolar acid invertase gene VInv prevents reducing sugar accumulation in cold-stored tubers. Potato chips processed from VInv silencing lines showed a 15-fold acrylamide reduction and were light in color even when tubers were stored at 4°C. Comparable, low levels of VInv gene expression were observed in cold-stored tubers from wild potato germplasm stocks that are resistant to cold-induced sweetening. Thus, both processing quality and acrylamide problems in potato can be controlled effectively by suppression of the VInv gene through biotechnology or targeted breeding.

show abstract

An overview of the factors affecting sugar content of potatoes

Cited by 197 publications

References 99 publications

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Suppression of the Vacuolar Invertase Gene Prevents Cold-Induced Sweetening in Potato

Contact Info

Product

Resources

About