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.

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 Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

Growth and Development of Short and Long Season Sweet Potatoes in Sub-Tropical Australia

1976 ◽  
Vol 12 (4) ◽  
pp. 385-394 ◽  
Author(s):  
D. O. Huett ◽  
G. H. O'Neill
Keyword(s):  
Growth And Development ◽  
Dry Matter ◽  
Storage Root ◽  
Growth Data ◽  
Sweet Potatoes ◽  
Matter Production ◽  
Whole Plant ◽  
Tropical Australia ◽  
Temperate Environment ◽  
And Storage

SUMMARYThe growth and development of a short-season sweet potato (Nemagold) and a long-season cultivar (White Maltese) were compared quantitatively in sub-tropical Australia and also with growth data for Nemagold in a temperate environment. Total and storage root dry matter production (DMP) followed autocatalytic equations, with similar whole plant DMP from planting to week 25 for both cultivars but plateauing (at 90% of asymptotic weight) at week 23 for Nemagold (448 g) with favourable temperatures and at week 38 for White Maltese (813 g) when temperatures were unfavourable. Storage root DMP of Nemagold plateaued at week 23 (246 g) and at week 36 (219 g) for White Maltese. Data are given on other attributes and on phasic development.

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 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.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 98 ◽  
Author(s):  
Benjamin Wayumba ◽  
Hyung Choi ◽  
Lim Seok
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Chip Color ◽  
Reducing Sugar ◽  
Snack Food ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Chip Processing ◽  
Sugar Levels

Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.

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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