The Significance of Levels of Individual Sugars to Chipping Quality of Field Harvested and Stored Potatoes

Yada, R. Y.; Coffin, R. H.; Stanley, David; Leszkowiat, M.J.

doi:10.1016/s0315-5463(85)71872-x

Cited by 2 publications

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“…PRELIMINARY RESULTS from this laboratory have shown that only about 60% of the variation in chip color between Ontario-grown, field harvested, stored potato varieties could be accounted for by the concentration of fructose, glucose, sucrose, or combinations thereof, in the tubers (Yada et al, 1985). Thus, it is possible that the amount and/or type of amino compound also plays a critical role in color development.…”

Section: Introductionmentioning

confidence: 99%

Contribution of Sucrose to Nonenzymatic Browning in Potato Chips

Leszkowiat

Barichello

Yada

et al. 1990

Journal of Food Science

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The contribution of sucrose, a nonreducing sugar, to nonenzymatic browning in potato chips was investigated using a model system of buffered sugars and glycine applied to filter paper discs that were then heated in oil. It was found by fiber optic calorimetry that sucrose and the amino acid produced darkening comparable to that of reducing sugars. It is postulated that sucrose enters the reaction by thermal hydrolysis to yield glucose and fructose. Addition of glucose and glycine to potato slices by vacuum infiltration resulted in increased darkening after frying but the sugar proved to be the limiting factor in nonenzymatic browning of potato chips, emphasizing the importance of sucrose in this reaction.

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Section: Introductionmentioning

confidence: 99%