Potatoes composition

A. Bulk Ingredients from Three Cv. of Sweet Potatoes Composition and Properties (Bovell-Benjamin et al, 2004)... 

A. BULK INGREDIENTS EROM THREE CV. OF SWEET POTATOES COMPOSITION AND PROPERTIES (BOVELL-BENJAMIN ET AL., 2004)... 

Starch is a polysaccharide found in many plant species. Com and potatoes are two common sources of industrial starch. The composition of starch varies somewhat in terms of the amount of branching of the polymer chains (11). Its principal use as a flocculant is in the Bayer process for extracting aluminum from bauxite ore. The digestion of bauxite in sodium hydroxide solution produces a suspension of finely divided iron minerals and siUcates, called red mud, in a highly alkaline Hquor. Starch is used to settle the red mud so that relatively pure alumina can be produced from the clarified Hquor. It has been largely replaced by acryHc acid and acrylamide-based (11,12) polymers, although a number of plants stiH add some starch in addition to synthetic polymers to reduce the level of residual suspended soHds in the Hquor. Starch [9005-25-8] can be modified with various reagents to produce semisynthetic polymers. The principal one of these is cationic starch, which is used as a retention aid in paper production as a component of a dual system (13,14) or a microparticle system (15). 

Hoff JE, Castro MD (1969) Chemical composition of potato cell wall. J agr Fd Chem 17 1328-1331... 

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. 

A ready reckoner for the amount of N, P and K removed by certain representative crops is shown in Table 5.2. The requirement for P and K may be expressed in terms of the element rather than the oxide (P205 or K20). P205 contains 0.43 units of P K20 contains 0.83 units of K. The depletion of N, P and K from the grain of wheat, barley and oats is pro rata for yield, but the nutrient composition of the straw is different, oat straw containing very much more potassium than wheat or barley straw. Potatoes and kale are very much more exhaustive of N and K than the cereal crops. 

Rodriguez-Saona LE, Giusti MW and Wrolstad RE. 1998. Anthocyanin pigment composition of red-fleshed potatoes. J Food Sci 63 458-465. 

FIG. 17 Water activity (or relative vapor pressure) and moisture content (%, wb) values plotted for a variety of food materials ( as is ), resulting in a composite (or universal) food isotherm. Potato chip and nonfat dry milk (NFDM) data are from van den Berg (1986). All other data are from the author s laboratory (at 20 or 25 1 °C). Water activity and moisture content values for the breakfast cereal and fruit and vegetable categories had the largest ranges (expressed here as standard deviation) 0.311 0.073 aw and 2.94 1.55% me (wb) and 0.995 0.004 aw and 89.8 3.90% me (wb), respectively. The curve is to guide the eye—it is not a fitted line. 

Because composition and nutritional properties of the major food legumes and oilseeds have been reported in numerous technical journals and books (listed above), the section devoted to composition and chemistry highlights lesser-known but potentially important sources of plant protein that have not received the same attention. Some of these food crops have been cultivated for many years so that they are not "new" sources. Such crops as winged bean, sweet potato, tropical seeds, fruits and leaves, yams and cucurbits are potential sources of protein in areas where they are grown. These are discussed in greater detail in the remaining five chapters. 

Mondy NI, Munshi CB. 1988. Chemical composition of the potato as affected by the herbicide, metribuzin Enzymatic discoloration, phenols and ascorbic acid content. J Food Sci 53 475-476. 

Gamble, M. H. and Rice, P. (1988). The effect of slice thickness on potato crisp yield and composition. ]. Food Eng. 8, 31-46. 

DC046 Kolattukudy, P. E., K. Kronman, and A. ]. Poulose. Determination of structure and composition of suberin from the roots of carrot, parsnip, rutabaga, turnip, red beet and sweet potato by combined gas-liquid chromatography and mass spectrometry. Plant Physiol 1975 55 567. 

Torsdottir, I., M. Alpsten, D. Anders-son, R. ]. Brummer, and H. Anderson. Effect of different starchy foods in composite meals on gastric emptying rate and glucose metabolism. 1. Comparisons between potatoes, rice and white beans. Hum Nutr Clin Nutr 1984 38(5) 329-338. 

Quiros, C.F. et al.. Resistance in tomato to the pink form of the potato aphid Macrosiphum euphorbiae. The role of anatomy, epidermal hairs and foliage composition, J. Am. Soc. Hortic. Sci., 102, 166, 1977. 

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