Contribution of Sucrose to Nonenzymatic Browning in Potato Chips

Leszkowiat, M.J.; Barichello, Valerie; Yada, Rickey Y.; Coffin, R. H.; Lougheed, E. C.; Stanley, David

doi:10.1111/j.1365-2621.1990.tb06079.x

Cited by 60 publications

(27 citation statements)

References 12 publications

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“…The data suggest that higher sucrose concentrations in 2006 might have played a role in darkening of crisps because reducing sugar concentrations after storage were comparable during the 2 years. There is some evidence of thermal decomposition of sucrose contributing to Maillard browning (Leszkowiat et al 1990). …”

Section: Discussionmentioning

confidence: 99%

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

2010

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Indigenous non-refrigerated methods like heaps and pits are used in India for short-term storage of potatoes (Solanum tuberosum L.) to avoid distress sale. Storing untreated potatoes generally results in high losses from sprouting, moisture loss and rotting. To reduce storage losses by inhibition of sprouting and to determine the suitability of stored potatoes for processing into crisps, a single spray application of a commercial formulation of 3-chlorophenyl carbamate (CIPC or chlorpropham) 50% a.i., (Oorja, United Phosphorus Limited, Mumbai, India) of CIPC (or chlorpropham) was tested on potatoes during storage from March to June under two traditional storage methods [heap (17-33°C, 58-92% relative humidity (RH)) and pit (17-27°C, 72-95% RH)] in 2 years [2005 up to 90 days of storage (DOS) and 2006 up to 105 DOS], using four cultivars and two rates of CIPC application (20 and 30 mg a.i. kg −1 tubers). The two rates of application were comparably effective in reducing weight losses, sprouting and sprout growth in stored tubers, and the effect was more pronounced in pit storage than in heap storage. By contrast to untreated tubers, CIPC-treated potatoes remained turgid under the two storage methods and fetched market prices comparable to those for cold-stored (2-4°C) potatoes after 105 days of storage. Reducing sugar concentrations in treated potatoes decreased during storage especially in 2006 when the initial reducing sugar concentration was higher than in 2005. Crisp colour improved only in 2005 after Potato Research (2010) 53:1-15 90 DOS, but it deteriorated in 2006 during storage up to 105 DOS. Sucrose concentration increased tremendously during storage in 2 years. Only one cultivar (Kufri Chipsona-1) with low initial reducing sugar concentration and less sucrose accumulation during storage could produce acceptable colour crisps after storage in both years. The remaining three cultivars-with high initial reducing sugar concentration-were suitable for processing after storage in heap and pit in 2005, but not in 2006. Stored potatoes were safe for human consumption as the CIPC residue concentrations were far below the permissible level of 10 mg kg −1 as prescribed by the European Union. Single spray application of CIPC (20 mg kg −1 treatment) can effectively reduce storage losses in potatoes stored in traditional nonrefrigerated methods of heap and pit and extend the storage life by 90 to 105 days.

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Section: Discussionmentioning

confidence: 99%

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

2010

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“…Therefore, sucrose might be of some importance for acrylamide formation in strongly fried and roasted potato products. In fact, sucrose was suggested to contribute to nonenzymatic browning in potato chips [33], correlated with the acrylamide content of French fries [15], and it formed some acrylamide when pyrolyzed with asparagine [4]. However, the higher reactivity of glucose and fructose surpasses the influence of sucrose, and the reducing sugar level remains the key factor for acrylamide formation in potato products.…”

Section: Changes In Potato Components During Prolonged Storagementioning

confidence: 99%

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Amrein

Schönbächler

Rohner

et al. 2004

Eur Food Res Technol

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Reducing sugars, free amino acids, and the potential for acrylamide formation were determined in more than 50 potato samples from the 2003 harvest in Switzerland. The reducing sugar content strongly correlated with acrylamide, whereas no correlation was found between acrylamide and free asparagine or the pool of free amino acids. The reducing sugar contents and the acrylamide potentials were higher in most of the cultivars tested than in the samples from 2002. This was probably due to the hot and dry summer of 2003. Monitoring sugars and amino acids during heating at 120 C and 180 C showed that glucose and fructose reacted much faster than sucrose and the amino acids. Glutamine was consumed to a larger extent than any of the other amino acids. During prolonged storage, the reducing sugars decreased considerably while only moderate changes in the free amino acids were observed. Altogether, glucose and fructose remain the critical factors for acrylamide formation in potatoes and represent the most feasible way of reducing the formation of acrylamide in potato products.

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“…The sugars that play a direct role in French fry quality are the reducing sugars, fructose and glucose, and indirectly sucrose. Sucrose is a non-reducing sugar, which can undergo hydrolysis under high heat and break down into fructose and glucose (Leszkowiat et al 1990).…”

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confidence: 99%

Genotype by environment interaction effect on yield and quality of potatoes

Affleck¹,

Sullivan²,

Tarn³

et al. 2008

Can. J. Plant Sci.

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. 2008. Genotype by environment interaction effect on yield and quality of potatoes. Can. J. Plant Sci. 88: 1099Á1107. Colour is an important character in the processing of potatoes for French fries. French fry colour is closely associated with sugar content in the tuber. This study examines the stability of yield, sugar content and French fry colour for eight potato cultivars and advanced selections in four environments. Stability was determined using three approaches based on the Eberhart-Russell, Tai and GGE Biplot analyses. The GGE Biplot analysis provided a better characterization of stability than the other two analyses. The most stable and best performing genotypes for both French fry colour and total sugars were Russet Burbank and Umatilla Russet. Cal White had high yield and yield stability but had average stability for poor (dark) French fry colour. The GGE biplot analysis was able to identify megaenvironments and those environments which optimized differentiation between genotypes. Both factors are important for the optimization of resources for testing new genotypes. Stability for quality factors in potato can be as important or more important than yield for some processing uses. In this study, genotypes with stability for sugar content and French fry colour were identified and these may be used as parents in breeding for stability.Key words: Potato, yield stability, quality, French fry Affleck, I., Sullivan, J. A., Tarn, R. et Falk, D. E. 2008. Interaction du ge´notype et de l'environnement, et incidence sur le rendement et la qualite´des pommes de terre. Can. J. Plant Sci. 88: 1099Á1107. La couleur est une importante caracte´ristique pour la transformation des pommes de terre en frites. La couleur des frites est e´troitement lie´e a`la concentration de sucre dans le tubercule. Cette e´tude porte sur la stabilite´du rendement, la teneur en sucre et la couleur des frites de huit cultivars et se´lections avance´es de pomme de terre dans quatre milieux. La stabilite´a e´te´e´tablie de trois fac¸ons d'apre`s les analyses de Eberhart-Russell, de Tai et a`double projection GGE. L'analyse a`double projection GGE caracte´rise mieux la stabiliteq ue les deux autres me´thodes. Les ge´notypes les plus stables et les plus performants en ce qui concerne la couleur des frites et la concentration totale de sucre sont Russet Burbank et Umatilla Russet. Le ge´notype Cal White a un rendement e´levet re`s stable, mais la pie`tre couleur (fonce´e) de ses frites est mode´re´ment stable. L'analyse a`double projection GGE permet d'identifier les me´ga-environnements et les environnements qui optimisent la diffe´renciation des ge´notypes. Ces deux e´le´ments reveˆtent de l'importance si l'on veut optimiser les ressources pour tester de nouveaux ge´notypes. La stabilite´des facteurs de qualite´chez la pomme de terre a parfois autant sinon plus d'importance que le rendement, selon la destination des tubercules en transformation. La pre´sente e´tude identifie les ge´notypes dont la concentration en sucre et la couleur des fri...

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Contribution of Sucrose to Nonenzymatic Browning in Potato Chips

Cited by 60 publications

References 12 publications

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Genotype by environment interaction effect on yield and quality of potatoes

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