The effects of handling on chip color and sugar content of potato tubers

1986 ◽  
Vol 63 (7) ◽  
pp. 363-372 ◽  
Author(s):  
Joseph B. Sieczka ◽  
Constance Maatta
Keyword(s):  
Sugar Content ◽  
Chip Color ◽  
Potato Tubers ◽  
On Chip

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

The effect of oxygen concentration on the sugar content of potato tubers stored at low temperature

1971 ◽  
Vol 14 (4) ◽  
pp. 305-311 ◽  
Author(s):  
P. J. Harkett
Keyword(s):  
Low Temperature ◽  
Oxygen Concentration ◽  
Sugar Content ◽  
Potato Tubers ◽  
Effect Of Oxygen

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

Influence of Storage Duration and Temperature on Sweet Potato Sugar Content and Chip Color

1986 ◽  
Vol 51 (1) ◽  
pp. 239-240 ◽  
Author(s):  
DAVID H. PICHA
Keyword(s):  
Sweet Potato ◽  
Sugar Content ◽  
Chip Color ◽  
Storage Duration

Effect of transit and storage temperatures of potatoes on chip color

1965 ◽  
Vol 42 (1) ◽  
pp. 7-14 ◽  
Author(s):  
C. O. Davis ◽  
Ora Smith
Keyword(s):  
Chip Color ◽  
On Chip ◽  
And Storage ◽  
Storage Temperatures

scholarly journals Near-infrared Spectroscopy and Hyperspectral Imaging for Sugar Content Evaluation in Potatoes over Multiple Growing Seasons

2020 ◽  
Author(s):  
Ahmed M Rady ◽  
Daniel E Guyer ◽  
Nicholas J Watson
Keyword(s):  
Hyperspectral Imaging ◽  
Near Infrared ◽  
Multispectral Imaging ◽  
Sucrose Concentration ◽  
Sugar Content ◽  
Imaging Systems ◽  
Potato Tubers ◽  
Forward Selection ◽  
Concentration Data ◽  
Growing Seasons

Abstract Sugar content is one of the most important properties of potato tubers as it directly affects their processing and the final product quality, especially for fried products. In this study, data obtained from spectroscopic (interactance and reflectance) and hyperspectral imaging systems were used individually or fused to develop non-cultivar nor growing season-specific regression and classification models for potato tubers based on glucose and sucrose concentration. Data was acquired over three growing seasons for two potato cultivars. The most influential wavelengths were selected from the imaging systems using interval partial least squares for regression and sequential forward selection for classification. Hyperspectral imaging showed the highest regression performance for glucose with a correlation coefficient (ratio of performance to deviation) or r(RPD) of 91.8(2.41) which increased to 94%(2.91) when the data was fused with the interactance data. The sucrose regression results had the highest accuracy using data obtained from the interactance system with r(RPD) values of 74.5%(1.40) that increased to 84.4%(1.82) when the data was fused with the reflectance data. Classification was performed to identify tubers with either high or low sugar content. Classification performance showed accuracy values as high as 95% for glucose and 80.1% for sucrose using hyperspectral imaging, with no noticeable improvement when data was fused from the other spectroscopic systems. When testing the robustness of the developed models over different seasons, it was found that the regression models had r(RPD) values of 55(1.19)–90.3%(2.34) for glucose and 35.8(1.07)–82.2%(1.29) for sucrose. Results obtained in this study demonstrate the feasibility of developing a rapid monitoring system using multispectral imaging and data fusion methods for online evaluation of potato sugar content.

scholarly journals Agronomic and Environmental Aspects of Conservation Agriculture on Wheat Crop Production

2019 ◽  
Vol 7 (2) ◽  
pp. 161-166
Author(s):  
A. Bista ◽  
T.N. Joshi ◽  
K. Biswokarma ◽  
S. Yadav
Keyword(s):  
Crop Production ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Hollow Heart ◽  
Quality Parameters ◽  
Wheat Crop ◽  
Optimum Dose ◽  
Potato Tubers ◽  
Tuber Production ◽  
Potassium Application

Potato (Solanum tuberosum L.) is one of the major vegetable crops of Nepal. Potato is grown all over the globe and consumed as either vegetable or staple food depending upon the crop production scenario. It is also an integral part of human diet. Potato is a high nutrient mining crop and needs higher fertilization for economic tuber production. Despite sufficient application of Nitrogen (N) and Phosphorus (P2O5), low replenishment and widespread potassium deficiency are limiting the potato production in Nepalese condition. Growth parameters such as plant height, leaf area and chlorophyll% was positively correlated with potassium application. Potassium alleviated stresses of frost and drought and reduced incidence of diseases like late blight, black scurf and hollow heart. Potassium also decreased the reducing sugar content and improved chips color and quality. Similarly, potassium application before harvest was found to increase storage life of potato tubers. Furthermore, potassium application significantly increased the yield of potato tubers and quality parameters such as Vitamin C content and specific gravity. Source of potassium and method of potassium application also affected growth, yield and quality parameters. Soil application of potassium in splits coupled with foliar spay was found to perform better.  Optimum dose of potassium was recommended for economic tuber production Int. J. Appl. Sci. Biotechnol. Vol 7(2): 161-166  

scholarly journals Iodine Biofortification of Potato (Solanum tuberosum L.) Grown in Field

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1916
Author(s):  
Iwona Ledwożyw-Smoleń ◽  
Sylwester Smoleń ◽  
Stanisław Rożek ◽  
Włodzimierz Sady ◽  
Piotr Strzetelski
Keyword(s):  
Dry Matter ◽  
Foliar Application ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Iodine Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Potato Tubers ◽  
Daily Diet

Despite wide prevention programmes, iodine deficiency remains a substantial problem in various populations around the world. Consumption of crop plants with increased iodine content may help supply additional amounts of that element in a daily diet. The aim of the work was to evaluate the efficiency of iodine biofortification of potato tubers. Soil application of KI and foliar application of KIO3 in doses up to 2.0 kg I ha−1 were tested in a three-year field experiment. Biomass, yield as well as dry matter, iodine, starch, and soluble sugar content in potato tubers were analyzed. No negative effect of tested methods of iodine application on potato yield or dry matter content was observed. Both soil and foliar application of iodine allowed to obtain potato tubers with increased content of that element with no decrease of starch or sugar content. The highest efficiency of iodine biofortification was noted for foliar spraying with KIO3 in a dose of 2.0 kg I ha−1. The obtained level of iodine in 100 g of potatoes could be sufficient to cover up to 25% of Recommended Daily Allowance for that element. The findings of the study indicate that potatoes biofortified with iodine can become an additional source of I in a daily diet.

scholarly journals Novel candidate genes AuxRP and Hsp90 influence the chip color of potato tubers

2015 ◽  
Vol 35 (12) ◽  
Author(s):  
Dorota Sołtys-Kalina ◽  
Katarzyna Szajko ◽  
Izabela Sierocka ◽  
Jadwiga Śliwka ◽  
Danuta Strzelczyk-Żyta ◽  
...  
Keyword(s):  
Candidate Genes ◽  
Chip Color ◽  
Potato Tubers

Studies in the respiratory and carbohydrate metabolism of plant tissues. XII. Further studies of the formation of CO 2 and the changes in lactate, alcohol, sucrose, pyruvate and α -ketoglutarate in potato tubers in nitrogen and in air following anaerobic conditions

1963 ◽  
Vol 157 (968) ◽  
pp. 383-402 ◽  
Keyword(s):  
Tricarboxylic Acid Cycle ◽  
Sugar Content ◽  
Close Correlation ◽  
Tricarboxylic Acid ◽  
Plant Tissues ◽  
Potato Tubers ◽  
Anaerobic Conditions ◽  
Sweet Potatoes ◽  
Pyruvate Oxidase ◽  
Oxidase System

A specific chromatographic method was used to show that, in air following anaerobiosis, lactate was oxidized to pyruvate and that the latter might be metabolized in the tricarboxylic acid cycle. Our earlier view (Barker & Mapson 1953 b )was thus confirmed. As was expected, both the form and mechanism of the outburst of CO 2 in air after nitrogen were simpler with fully sweet potatoes at 1 °C than with low-sugar potatoes at 10 °C. In the former the outburst of CO 2 appeared to be due only to consumption of lactate; in the latter the outburst of CO 2 was attributed in part to consumption of lactate and in part to change in sugar content. With certain stocks of fully sweet potatoes at 1 °C, the pyruvate oxidase system appeared to be saturated with substrate initially in air after nitrogen; moreover, after 22 days in nitrogen, the pyruvate oxidase system appeared to be almost, if not completely, inhibited. A general, but not a close, correlation was observed between the rates of aerobic respiration and of increase of lactate and output of CO 2 in nitrogen, the rates of these functions being affected by differences in sugar content (Barker 1933) and in metabolic state.

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