Potato Production, Processing and Technology

Gould, Wilbur A.

doi:10.1533/9781845696122

Cited by 34 publications

(23 citation statements)

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“…Potatoes for chip production are not stored at low temperatures, 16,17) and companies processing chips usually measure chip color and discard discolored or burned chips before packing. 25) Chips with such a high acrylamide level, therefore, do not reach the market. However, low-temperature storage (2-4 C) is advantageous in inhibiting sprouting and storage rot, especially in long-term storage.…”

Section: Analysis Of the Relationship Between Levels Of Tuber Componementioning

confidence: 99%

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Matsuura‐Endo

Ohara-Takada

Chuda

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/ asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.

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Section: Analysis Of the Relationship Between Levels Of Tuber Componementioning

confidence: 99%

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Matsuura‐Endo

Ohara-Takada

Chuda

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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“…Companies producing chips usually measure the chip color to remove discolored or burned chips before packing. 26) This process is practically effective for decreasing the acrylamide level in the products.…”

Section: Factors Determining Acrylamide In Chipsmentioning

confidence: 99%

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Ohara-Takada

Matsuura‐Endo

Chuda

et al. 2005

Bioscience, Biotechnology, and Biochemistry

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“…La gravedad específica se determinó mediante el método de las soluciones salinas de densidad conocida descrito por Gould (1999). Se prepararon soluciones de NaCl en agua destilada con una gravedad específica desde 1.040 hasta 1.140, los tubérculos fueron puestos en cada solución y movidos de una solución a otra hasta encontrar la solución en la cual el tubérculo flotaba, la gravedad específica de la solución se tomó como la misma del tubérculo.…”

Section: Methodsunclassified

“…The specific gravity was determined by the method of saline solutions of known density described by Gould (1999). The NaCl solutions in distilled water with a specific gravity were prepared from 1040-1140, tubers were put in each solution and moved from one solution to another to find the solution in which the tuber floated, the specific gravity of the solution was taken as the same tuber.…”

Section: Methodsmentioning

confidence: 99%

Efecto ambiental en características fisicoquímicas de papas de la Mesa Central de México

Vázquez-Carrillo

Santiago‐Ramos

Rubio-Covarrubias

et al. 2017

Remexca

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En la Mesa Central de México, el estrés biótico y abiótico que sufren las plantas de papa, induce la acumulación de fenoles y azucares reductores en los tubérculos, lo que reduce su calidad comercial. El objetivo de esta investigación fue determinar el efecto de localidad y de genotipo en las características de calidad, contenido de azucares reductores, fenoles y actividad antioxidante de seis genotipos de papa (Solanum tuberosum L.). Se investigaron la variedad Fianna y los clones: Nau, 5-10, 8-29, 99-39 y 99-38, los cuales fueron cultivados en Raíces (3 500 msnm) y Metepec (2 600 msnm), ambas en los Valles Altos del Centro de México. Todas las variables físicas y químicas mostraron diferencias altamente significativas (p< 0.01) por efecto de la interacción localidad x genotipo. En Raíces los tubérculos presentaron mayor gravedad específica (1.085), contenido de materia seca (22.07 %) y almidón (17.6 %), así como menor contenido de fenoles solubles totales (198.2 mg/100 g fw). En Metepec los tubérculos fueron de menor calidad y sintetizaron mayor cantidad de azúcares reductores (0.23 g/100 g de peso fresco) y fenoles (313.33 mg/100 g) debido a la incidencia de la enfermedad de la punta morada. Se encontró una correlación alta entre el contenido de fenoles y la actividad antioxidante (r= 0.87, p< 0.01). El clon 5-10 y la variedad Fianna cultivada en Raíces presentaron las mejores características de calidad, por lo que fueron aptas para el consumo en fresco y para la producción de snaks.

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Potato Production, Processing and Technology

Cited by 34 publications

References 0 publications

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

Efecto ambiental en características fisicoquímicas de papas de la Mesa Central de México

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