Potatoes fiber content

The bulk of potato tubers is made up of parenchyma cells that have thin, non-lignified, primary cell walls (Reeve et al., 1971 Bush et al, 1999, 2001 Parker et al., 2001). Unless stated to the contrary, potato cell walls refers to parenchyma cell walls. These walls and their component polysaccharides are important for a number of reasons they form part of the total intake of dietary fiber, influence the texture of cooked potato tubers and form much of the waste pulp that is produced in large amounts by the potato starch industry when starch is isolated. The pulp is usually used as cattle feed, but potentially could be processed in a variety of ways to increase its value (Mayer, 1998). For example, the whole cell-wall residues could be used as afood ingredient to alter food texture and to increase its dietary-fiber content, or cell-wall polysaccharides could be extracted and used in a similar way or for various industrial applications (Turquois et al., 1999 Dufresne et al, 2000 Harris and Smith, 2006 Kaack et al., 2006). 

Total dietary fiber (TDF) content of potato dry matter is determined according to the AACC (2000) method 32-05 following the total dietary fiber assay procedure (Megazyme k-TDFR 01/05). This is a gravimetric method that is simpler and faster than other analysis methods. In addition to total dietary fiber content, both soluble and insoluble dietary fiber content can be determined by this method. 

Relevance to potatoes Potatoes have thin cell walls so are not rich in NSPs. They are a valuable source of carbohydrate energy, but would not on their own provide enough dietary fiber to meet daily requirements. Increasing RS levels partially compensates for the low dietary fiber content of potatoes. 

The success of drum drying depends on the application of a uniform film of maximum thickness. The high rate of heat transfer is obtained by direct contact with the hot surface and the equipment may be used under atmospheric or vacuum condition [23]. It is mainly used for the manufacture of potato flakes. Its usefulness for dehydration of fruits (particularly fruits high in sugar and low in fiber content) is limited by the high temperature required. Thin sheets of very dry fruit are... 

Selvendran, R.R., March, J.F. and Ring, S.G. 1979. Determination of aldoses and uronic acid content of vegetable fiber potatoes, Anal. Biochem., 96(2) 282-292. 

The cultivation of marijuana may extend back 10,000 years or more, but unlike many other cultivated plants (e.g., tomatoes, potatoes, corn), it has never been totally domesticated. It easily escapes to become a naturalized weed. The effects of breeding for oil, fiber and THC content, coupled with continual escape and crossing with wild or naturalized populations has led to extreme variability which blurs specific differences. 

The coefficient A lies between 0.005 and 0.01 per kelvin for relative humidities between 0.1 and 0.9 for such materials as natural and synthetic fibers, wood, and potatoes. A could be taken to increase linearly with ijf. So for = 0.5 there is a 0.75% fall in moisture content for each degree kelvin rise in temperature. The extent of absorption-desorption hysteresis becomes smaller with increasing temperature. 

Several publications reported these effects. In the works of (Cao et al. 2008a), cellulose crystals, prepared by acid hydrolysis of flax fiber (F-CN), were added to a potato starch (PS) matrix, the nanocomposite films exhibited a significant increase in tensile strength and Young s modulus from 3.9 to 11.9 MPa and from 31.9 to 498.2 MPa, respectively, with increasing F-CN content from 0 to 30 wt%. 

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