scholarly journals The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*

2020 ◽  
Vol 12 (8) ◽  
pp. 3487 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Organic Compound ◽  
Beneficial Effect ◽  
Reducing Sugars ◽  
Amide Group ◽  
French Fries ◽  
Potato Tubers ◽  
Color Analysis ◽  
Uv C ◽  
Potato Products ◽  
Stimulation Of

The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on French fries’ color. The study was conducted on French fries obtained from tubers of the Innovator variety. The study was performed with the use of a special chamber for UV-C irradiation of biological samples and the CIE L*a*b* model for color analysis. The results of the study demonstrated that UV-C stimulation of potato tubers before processing had a beneficial effect on French fries’ color while the blanching of potato strips and soaking in water at a temperature of 40 °C resulted in the production of French fries lighter in color.

scholarly journals Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

2020 ◽  
Vol 24 (1) ◽  
pp. 47-55
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Statistical Analysis ◽  
Biological Material ◽  
Dry Mass ◽  
French Fries ◽  
Potato Tubers ◽  
Electro Magnetic ◽  
The Impact ◽  
Frying Fat ◽  
Uv C ◽  
Stimulation Of

AbstractThe aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

scholarly journals Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b* Sustainability 2020, 12, 3487

2020 ◽  
Vol 12 (18) ◽  
pp. 7473
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Potato Tubers ◽  
Uv C ◽  
Stimulation Of

Given that the expressions of concern in this paper [...]

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 Effect of Potato Tuber Exposure to UV-C Radiation and Semi-Product Soaking in Water on Acrylamide Content in French Fries Dry Matter

2020 ◽  
Vol 12 (8) ◽  
pp. 3426 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Magdalena Surma
Keyword(s):  
Solanum Tuberosum ◽  
Potato Tuber ◽  
Dry Matter ◽  
Solanum Tuberosum L ◽  
French Fries ◽  
Potato Tubers ◽  
Fried Potatoes ◽  
Uv C

This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.

scholarly journals The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production

2018 ◽  
Vol 10 ◽  
pp. 02031 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Density Difference ◽  
Control Group ◽  
Potato Tubers ◽  
Storage Duration ◽  
French Fry ◽  
Group 3 ◽  
Pre Treatment ◽  
And Storage ◽  
Uv C ◽  
Stimulation Of

The paper describes the effect of UV-C stimulation of potato tubers and immersing of potato strips in water on differences in density of intermediate products for French-fry production. The density difference used for description of the experiment was defined as a relationship between the post-treatment density and pre-treatment density. The study was conducted on tubers of the Innovator variety. The studies of density changes induced by absorption of water involved measurements of the mass of potato strips in air and in water. Potato strips measured 10 × 10 mm and 60 mm in length. The strips were cut lengthwise along the longest tuber axis set between the proximal and distal tuber end. Water absorption was investigated by immersing strips in water (1) at a temperature of 20°C for 15 min and (2) at 40°C for 20 min. In addition, the study included the group (3) where strips were blanched at a temperature of 90°C for 2 min and a control group (0) which was not immersed in water. Potato tubers were irradiated by UV-C in the following ways: (1) irradiation on one side for 30 min, (2) irradiation on both sides for 15 min each, (0) control group (no irradiation). The studies were conducted at two dates: (0) after harvest and (1) after 3-month storage. Laboratory and storage experiments were conducted in 2016-2017. The density difference was statistically significantly influenced by storage time, UV-C stimulation and immersion conditions of potato strips. The density difference increased with the increase in storage duration of tubers, immersion duration of strips, water temperature (up to starch gelification temperature) and UV-C stimulation.

scholarly journals Effect of consumer’s decisions on acrylamide exposure during the preparation of French fries. Part 2: color analysis

2021 ◽  
pp. 112321
Author(s):  
Marta Mesias ◽  
Cristina Delgado-Andrade ◽  
Francisca Holgado ◽  
Lucía González-Mulero ◽  
Francisco J. Morales
Keyword(s):  
French Fries ◽  
Color Analysis

scholarly journals The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

2021 ◽  
Vol 6 (2) ◽  
pp. 345-355
Author(s):  
Sastry S. Jayanty ◽  
◽  
Esam Emragi ◽  
David G. Holm
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Reducing Sugars ◽  
Reduction Method ◽  
French Fries ◽  
Total Phenolic ◽  
French Fry ◽  
Russet Norkotah ◽  
Fry Color ◽  
Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

scholarly journals Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 390-393 ◽  
Author(s):  
Joseana Severo ◽  
Isadora Rubin de Oliveira ◽  
Romain Bott ◽  
Carine Le Bourvellec ◽  
Catherine M.G.C. Renard ◽  
...  
Keyword(s):  
Organic Compound ◽  
Volatile Organic Compound ◽  
Volatile Organic ◽  
Uv C ◽  
Metabolite Content

Epidural Electrical Stimulation on Neurogenic Bladder

1993 ◽  
Vol 60 (1) ◽  
pp. 87-89 ◽  
Author(s):  
C. Simeone ◽  
E. Frego ◽  
T. Zanotelli ◽  
R. Capra ◽  
A. Lenzi ◽  
...  
Keyword(s):  
Spinal Cord ◽  
Electrical Stimulation ◽  
Beneficial Effect ◽  
Bladder Dysfunction ◽  
Bladder Capacity ◽  
Bladder Function ◽  
Complete Relief ◽  
Detrusor Sphincter Dyssynergia ◽  
Thoracic Level ◽  
Stimulation Of

In 1967 Shealy first used electrical stimulation of the spinal cord to treat spasticity and pain. This therapy proved to be effective for bladder dysfunction too. The effect of electrical stimulation of the spinal cord at thoracic level has been evaluated in 18 neurogenic patients suffering from hyperreflexia with detrusor-sphincter dyssynergia. Bladder function improved significantly in 13 (73%). Partial or complete relief of bladder hyperreflexia, marked increased of bladder capacity and reduction of residual urine were recorded. The beneficial effect of stimulation indicates that it is a safe and effective alternative treatment for the neuropathic bladder and careful trials with further investigations should be carried out.

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