Potatoes sugar content

A wide variety of methods and instruments have been employed to control the quality of raw and processed potatoes. The key characteristics of importance for potatoes for processing are dry matter, reducing sugar content, color, size, and defects. The Potatopro Newsletter (2008) Food Innovation Online (http //www.foodinnovation.biz) shows equipment (Martin Lishman Ltd,... 

Kirkpatrick, M. E., Mountjoy, B. M., Albright, B. C., Heinze, P. H. (1951). Cooking quality, specific gravity and reducing sugar content of early-cropped potatoes. USDA. Circ., 872. 

The range of potato manganese content has been reported from 0.73-3. 62 p,g/g FW (Rivero etal., 2003) to 9-13 p,g/g DW (Orphanos, 1980). Manganese has a role in blood sugar regulation, metabolism, and thyroid hormone function. Recommended daily intake in the USA is 2-10 mg. 

Figure 7.11 Effect of adding crystalline sweet potato 0-amylase (87 fig protein/ml reaction mixture) on the filtration rate (ml/h) and on the reducing sugar content (measured as maltose) in the filtrate at 50°C, 15 psi, in a stirred cell system. Enzyme added ( ) no enzyme added (o).13...

One of the most important aspects is, however, the sugar content, which determines the quality of stored potatoes, particularly if these are to be used for chip and crisp manufacture. Radiation definitely influences sweetening, and research in the U.K. has indicated that after nine months storage at 10°C irradiated potatoes reached the limit of acceptability for human consumption and, after six months, for crisp manufacture. The optimum dose would appear to lie between 5 and 12 krad, according to the variety and the storage temperature. 

In potatoes Solarium tuberosum) the main component is starch. The starch content of the dry matter is about 700 g/kg this carbohydrate is present in the form of granules that vary in size depending upon the variety. The sugar content in the dry matter of mature, freshly lifted potatoes rarely exceeds 50 g/kg, although values in excess of this figure in stored potatoes have been obtained. The amoimt present is affected by the temperature of storage, and values as high as 300 g/kg have been reported for potatoes stored at 21 °C. 

For crisps, chips and dehydration the tubers must have a high dry matter (starch) content and a low reducing sugar content. Fry colotrr in the potato snack market is all-important and too much sugar produces dark brown crisps and chips which are not acceptable to the UK consttmer. 

Potato chips Selection of varieties with a low content of reducing sugars storage at temperature >6°C control of reducing sugars contents... 

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