Changes in the sugar and amino acid contents of potato tubers during short-term storage and the effect on the acrylamide level in chips after frying were investigated. The acrylamide content in chips began to increase after 3 days of storage at 2 degrees C in response to the increase of glucose and fructose contents in the tubers. There was strong correlation between the reducing sugar content ...

The phytate (myo-inositol hexakisphosphate) contents of eight varieties of potato (Solanum tuberosum) stored at 4 C for approximately 3 months ranged from 0.111% to 0.269% of dry weight. The phytate was distributed evenly throughout raw unpeeled russet potatoes. There were no significant differences in phytate content between raw russet potatoes and those which had been boiled, baked or microwa...

Background and Objectives: In the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. This study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with g...

Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric a...

nowadays, potato is one of the most important foods in the people¢s diet. daily consumption of potato is increasing in iran significantly; therefore the study and research on this product is essential. in order to the components of potato, three varieties of potato (diamant, aola and draga) were chosen from thirty six fields in north of khorasan province. each variety was harvested from 12 fiel...

BACKGROUND Orange-fleshed sweet potato is an efficacious source of vitamin A. Substituting wheat flour with orange-fleshed sweet potato in processed products could reduce foreign exchange outlays, create new markets for producers, and result in increased vitamin A consumption among consumers provided there is adequate retention of beta-carotene during processing. OBJECTIVE To explore whether ...

BACKGROUND Relatively high concentrations of acrylamide in commonly ingested food products, such as French fries, potato chips, or cereals, may constitute a potential risk to human health. OBJECTIVE The objective of this pilot study was to investigate the possible connection between chronic ingestion of acrylamide-containing potato chips and oxidative stress or inflammation. DESIGN Fourteen...

In Apr. 2008, commercially purchased processed potato chips were observed with dark brown arcs and rings typical of corky ringspot disease. This disease is caused by infection with tobacco rattle virus (TRV). A portion of RNA 1 of TRV was amplified by reverse transcription polymerase chain reaction (RT-PCR) from each of eight discolored chips from three different bags purchased at three locatio...

Potato (Solanum tuberosum) tubers contain vitamin C (VC) and commercial potato chips have more VC content per wet weight by dehydration during frying. However, intestinal absorption of VC from orally ingested potatoes and its transfer to the blood remains questionable. The present study was designed to determine whether the dietary consumption of potatoes affects VC concentration in plasma and ...