Potato color

For breakfast try the lemon poppy seed pancakes - light, fluffy pancakes served with a stellar creamy lemon sauce. Heavier, but unsurpassed, are the organic oatmeal pancakes - topped with a warm peach compote and served with pure maple syrup. Lunch favorites include the love cakes - three black bean and cornmeal cakes, sauteed and topped with tomatillo salsa, sour cream, feta cheese and spears of raw onion and pudge - mashed potatoes colored with sun-dried tomatoes, basil and olive oil. 

Addition of 1% or 3% ascorbic or citric acid to processed sweet potatoes did not improve the color (36). With a pH change from 8.0 to 3.0 elicited by a citrate buffer, sweet potatoes color and attractiveness improved (37). 

Most staple foods such as meat, white bread, potatoes and other vegetables, and most fmits are not artificially colored siace their natural appearance is perfecdy acceptable. Foods are usually colored because they have no natural color of their own, because their natural color was destroyed or drastically altered as a result of processiag or storage, or because their color varies greatly with the season of the year or their geographic origin. Thus, colorants are added to foods to make them appear the way the customer wants and expects them to appear. 

Other products having natural color that varies enough to make standardization of their color desirable include the shells of certain kinds of nuts, the skins of red and sweet potatoes, and ripe oHves. 

Chemical Designationis - Synonyms Fementation amyl alcohol Fusel oil Isobutylcarbinol Isopentyl alcohol 3-Methyl-l-butanol Potato-spirit oil Chemical Formula (CH3)2CHCH2CH20H. Observable Characteristics - Physical(asshipped) Liquid Color Colorless Odor. Mild odor alcoholic, non-residual. 

Table II. Effect of Particle Size on Apparent Color Difference between Dissimilar Samples of Dehydrated Potatoes...

Rodriguez-Saona, L.E. et al., Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems, J. Food Set, 64, 451, 1999. 

The colors and stabilities of anthocyanin extracts from purple- and red-flesh potatoes were less affected by pH and temperature than commercial concentrates of... 

Monascus pigments have been used in Asian countries for centuries as food colorants and spices and in traditional medicine. These pigments are produced by the fungi of Monascus genus cultivated on carbohydrate-rich substrates such as rice, wheat, com, potatoes, and soybeans. Three species of Monascus identified are pilosus. 

Monascus is cultivated on solid media in Asian countries to produce a red colorant named Anka and used as a food ingredient. A Chinese medical book on herbs published in the first century first mentioned the terms ang-kak and red mold rice. Red mold rice has been used as a food colorant or spice in cooking. In 1884, the French botanist Philippe van Thieghem isolated a purple mold on potato and linseed cakes and named it Monascus ruber. This ascomycete was so named because it has only one polyspored ascus. In 1895, Went isolated a mold from the red mold rice obtained from a market in Java, Indonesia. This fungus was named Monascus purpureus, after which several other species were isolated around the world. 

Cultures of B. subtilis were introduced into the stems of young potato plants by Suit and Hibbert104 in an attempt to bring about replacement of starch by another polysaccharide. Sections of some of the resulting potatoes gave little or no color with iodine, and were provisionally designated starchless potatoes. However, based on analogy with recent developments in starch chemistry, it seems probable that the starchless potato was free from amylose, and contained only amylopectin. 

Tan, M., Chua, K.J., Mujumdar, A.S., and Chou, S.K. 2001. Effect of osmotic pre-treatment and infrared radiation on drying rate and color changes during drying of potato and pineapple. Dry. Technol. 19, 2193-2207. 

The amylase of Aspergillus oryzae causes a very rapid decrease in the viscosity of its substrates and a very rapid disappearance from its reaction mixtures of products which give color with iodine. When examined under favorable conditions71 at 40° with Lintner s soluble potato starch, the achroic point was reached with highly purified maltase-free amylase when approximately 12% of the glucose linkages of the substrate had been ruptured. 

It would appear that commercial quantities of sweet potato protein might be readily available as a by-product of the starch industry. The laboratory concentrates were bland, light-colored powders containing 80-88% protein. 

Iodine is also used as a test for starch. When placed on starch (a potato for example), iodine turns the starch a dark blue color. Silver iodide is used in the manufacture of photographic film and paper. It is also used to seed clouds because of its ability to form a large number of crystals that act as nuclei upon which moisture in the clouds condenses, forming raindrops that may result in rain. 

Avoid the use of tobacco if you grow tomatoes, peppers or Irish potatoes. Tobacco coutaius tobacco mosaic viras (TMV) which will get ou your hands and be spread to plants which you touch. Equipment, insects or anything touching an infested plant and then another plant is also likely to transfer the disease from plant to plant. TMV is very hard to control and reduces both fruit set and fmit size. Total yield of TMV-infested plants may be reduced slightly or nearly wiped out. Leaves of infested plants may be distorted and will probably have a mottled appearance rather than a solid green color. Remove isolated plants showing these symptoms as soon as they appear. 

Cevallos-Casals, B.A. and Cisneros-Zevallos, L., Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chem., 86, 69, 2004. 

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