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

scholarly journals Evaluation of Sugar Types in Selected Brands of Commercial Fruit Juice in Osun State, Nigeria

2020 ◽  
Vol 5 (8) ◽  
pp. 984-987
Author(s):  
Adewale Akanni Tella Taleat ◽  
Florence Alaba Akanfe ◽  
Bolatito Olaitan Adeniyi ◽  
Sinmiat Abiodun Oladapo
Keyword(s):  
Statistical Analysis ◽  
Reducing Sugars ◽  
Fruit Juice ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Sucrose Content ◽  
Significant Difference ◽  
Juice Sample ◽  
Reducing Properties

The study examined the sugar types and sum sugars in selected brands of commercial fruit juice. The sugar types were determined base on the reducing properties of the monosaccharide sugars using Lane and Eynon method. Non-reducing sugar was estimated after it hydrolysis. The data obtained were subjected to statistical analysis using ANOVA and Hierarchical Clustering (Dendrogram). The results showed that there is no significant difference in the sugar content amongst the seven brands of fruit juice analyzed. However, the results indicated that there is significant difference in the sugar types (Dextrose, Fructose and Sucrose) found in the samples. Fructose was found to be the higher concentrated of the two reducing sugars determined (Dextrose and Fructose) across the samples analyzed. Sample B has the highest fructose and dextrose concentrations (5.22± 0.02 g/100 mL) and (4.92± 0.01 g/100 mL) respectively while G has the lowest concentrations of the two sugars (4.76± 0.01 g/100 mL) and (4.49± 0.01 g/100 mL). Maximum sucrose content was recorded in G (9.36± 0.02 g/100 mL) out of 18.61 g/100mL total sugar reported for the sample. Lowest sucrose was observed in sample E (6.96± 0.03 g/100mL) out of 16.33 g/100 mL total sugar. There is significant amount of sucrose in all the fruit juice sample analyzed

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Characterization and classification of Romanian acacia honey based on its physicochemical parameters and chemometrics

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mihaela Emanuela Crăciun ◽  
Oana Cristina Pârvulescu ◽  
Andreea Cristina Donise ◽  
Tănase Dobre ◽  
Dumitru Radu Stanciu
Keyword(s):  
Physicochemical Parameters ◽  
Stable Carbon Isotopes ◽  
Reducing Sugars ◽  
Activity Ratio ◽  
Sugar Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Linear Discriminant ◽  
Acacia Honey

AbstractThree groups of Romanian acacia honey, i.e., pure, directly adulterated (by mixing the pure honey with three sugar syrups), and indirectly adulterated (by feeding the bees with the same syrups), were characterized and discriminated based on their physicochemical parameters. Moisture, ash, 5-hydroxymethylfurfural (HMF), reducing sugars (fructose and glucose), and sucrose contents, free acidity, diastase activity, ratio between stable carbon isotopes of honey and its proteins (δ13CH and δ13CP) were evaluated. Adulteration led to a significant increase in sucrose content, HMF level, and Δδ13C = δ13CH‒δ13CP as well a decrease in reducing sugar content and diastase activity. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to experimental data in order to distinguish between pure and adulterated honey. The most relevant discriminative parameters were diastase activity, HMF, sucrose, and reducing sugar contents. Posterior classification probabilities and classification functions obtained by LDA revealed that 100% of honey samples were correctly assigned to their original group.

A STUDY OF THE RELATIVE VALUE OF HONEY AND SUCROSE IN BREAD MANUFACTURE

1930 ◽  
Vol 3 (6) ◽  
pp. 543-559 ◽  
Author(s):  
W. F. Geddes ◽  
C. A. Winkler
Keyword(s):  
Sugar Content ◽  
Gas Production ◽  
Reducing Sugar ◽  
Limiting Factor ◽  
Loaf Volume ◽  
Usual Manner ◽  
Relative Value ◽  
Significant Difference ◽  
Comparison Of The Results ◽  
Baking Industry

Honey was substituted for commercial sucrose in various straight-dough bread baking formulae, the doughs fermented for varying times and proofed and baked in the usual manner. No significant difference in loaf volume, flavor, or other bread characteristics could be detected, indicating that honey possesses no superiority over sucrose but is of equal value when compared on the basis of equivalent sugar content. The baking tests were supplemented by studies on the rate of gas production in doughs and also by determinations of the reducing-sugar content of the doughs at the end of the proof period. Rate of gas production was similar and the reducing-sugar content of the doughs were of the same order. A comparison of the results obtained by the different baking formulae indicate the importance of considering the formula in relation to the apparent fermentation tolerance of a flour. No difference was observed in the rate of gas production in partially buffered yeast-honey and yeast-sucrose suspensions of equivalent sugar content prepared in a manner to simulate conditions in fermenting bread doughs. Studies on the rate of inversion of sucrose by yeast showed that the rate of invertase action exceeds the speed of zymase action and indicate that sucrose inversion is not a limiting factor in the rate of gas production in bread doughs. An extension of the market for honey in the baking industry would seem to lie in the direction of increasing its use in sweet goods where its flavor, higher sweetening power and greater hygroscopicity are particularly advantageous—the last in relation to checking. In bread manufacture these properties do not come into play since the relatively low percentage of sugar used is to a large extent removed by fermentation.

scholarly journals Sugars in Staple Type Sweet Potatoes as Affected by Cooking and Storage

1969 ◽  
pp. 121-126
Author(s):  
Franklin W. Martin
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Sweet Potatoes ◽  
Microwave Baking ◽  
Before And After ◽  
And Storage ◽  
Starchy Foods

Staple type sweet potatoes with little or no sweetness after cooking, and that appear to be suitable as everyday starchy foods, have been developed. The reducing and non-reducing sugar contents of these cultivars before and after microwave baking, and before and after storage, were compared with those of conventional sweet cultivars. The non-reducing sugar content is reduced slightly by baking in most cultivars. The reducing sugar content greatly increases with baking except in a few staple types. A series of varieties can be distinguished with respect to sugar changes. Storage at ambient temperature for 1 to 2 months results in slight increases in non-reducing sugar contents and little change in reducing sugars. Sugar contents before or after baking or storage are not related to dry matter, starch or protein contents. However, staple and sub staple cultivars are characterized by a drier mouthfeel.

scholarly journals Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

2021 ◽  
Vol 11 ◽  
Author(s):  
Jung-A Ryu ◽  
Eiseul Kim ◽  
Mi-Ju Kim ◽  
Shinyoung Lee ◽  
Sung-Ran Yoon ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Salt Concentration ◽  
High Throughput Sequencing ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Reducing Sugar ◽  
Hot Pepper ◽  
Microbial Composition ◽  
Factors Affecting ◽  
High Level

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

scholarly journals Transgene coding of a key enzyme of the glycolytic pathway helps to decrease sugar content in potato tubers

2012 ◽  
Vol 48 (No. 1) ◽  
pp. 42-45 ◽  
Author(s):  
O. Navrátil ◽  
P. Bucher ◽  
J. Vacek
Keyword(s):  
Cold Storage ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Field Trials ◽  
Sugar Accumulation ◽  
Parental Genotype ◽  
Potato Tubers ◽  
Bacterial Gene ◽  
Transgenic Lines ◽  
Key Enzyme

Cold-stored potato tubers gradually accumulate reducing sugars. A proposed reason is a cold-induced blocking of glycolysis. The introduction and expression of the bacterial gene Lbpfk coding for cold-tolerant phosphofructokinase might counteract this effect. We have recently introduced this gene into several Czech potato cultivars. The obtained transgenic lines were then tested for three years in field trials. In 17 transgenic lines derived from two of the cultivars we have investigated the accumulation of reducing sugars during two and four months of cold storage. Although in all transgenic lines the sugar content still increased between the 2<sup>nd</sup> and the 4<sup>th</sup> month of cold-storage, the level of reducing sugars was in all transgenic lines after both two and four months of cold storage considerably lower than in the original cultivars. The extent of sugar accumulation was also influenced by the parental genotype. No significant differences in sugar accumulation were observed between the transgenic lines from the same parent.&nbsp;

IRRIGATION, FERTILIZER, HARVEST DATES AND STORAGE EFFECTS ON THE REDUCING SUGAR AND FRUCTOSE CONCENTRATIONS OF JERUSALEM ARTICHOKE TUBERS

1977 ◽  
Vol 57 (2) ◽  
pp. 591-596 ◽  
Author(s):  
D. G. DORRELL ◽  
B. B. CHUBEY
Keyword(s):  
Management Practices ◽  
Reducing Sugars ◽  
Tuber Yield ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Jerusalem Artichoke ◽  
Reducing Sugar ◽  
Sugar Concentration ◽  
Variable Effect ◽  
Reducing Sugar Concentration

Several management practices were imposed on four Jerusalem artichoke (Helianthus tuberosus L.) accessions to determine changes in tuber yield, sugar content and the percentage of fructose and glucose in the hydrolyzed soluble sugar extracts. The fructose concentration in the reducing sugars declined from 82.3 to 74.2% from 6 September to 24 October. Storage of tubers at 2 C for up to 11 wk reduced the mean level of fructose from 78.2 to 68.0% and had a variable effect on reducing sugar concentration. Supplemental irrigation lowered the reducing sugar concentration significantly, while fertilization had no affect on any quality parameters. The Morden accession, M6, produced the best combination of high tuber yield (37.4 t/ha), reducing sugar concentration (16.3%) and fructose concentration in the reducing sugars (77.4%). Although a long period of growth was desirable to produce maximum yields of both tubers and total sugar, it was accompanied by a reduction in the ratio of fructose to glucose. This crop does not appear to require a high level of management to produce a good quality carbohydrate product.

THE EFFECT OF FALL AND SPRING HARVESTING ON THE SUGAR CONTENT OF JERUSALEM ARTICHOKE TUBERS

1983 ◽  
Vol 63 (4) ◽  
pp. 1111-1113 ◽  
Author(s):  
B. B. CHUBEY ◽  
D. G. DORRELL
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Reducing Sugar ◽  
Harvest Date ◽  
Helianthus Tuberosus ◽  
Harvest Dates

The Columbia cultivar of Jerusalem artichoke (Helianthus tuberosus L.), a potential fructose-producing crop, was grown at Morden, Manitoba and harvested in the fall from mid-August to mid-October, and in the spring from mid-April to mid-May. The total reducing sugar content increased as the tubers enlarged in the fall and decreased in the spring with the initiation and elongation of tuber sprouts. The fructose content, however, decreased with sequential fall harvest dates whereas it remained relatively stable during spring harvesting but at a lower concentration than in the fall-harvested tubers.Key words: Reducing sugars, fructose, harvest date

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