Reducing sugar content and colour intensity of fried Latvian potato varieties | Reducējošo cukuru saturs un krāsas intensitātes ceptos Latvijas šķirņu kartupeļos
2010
Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
The Maillard reaction between amino acids and reducing sugars is responsible for the development of colour and taste of fried potato products. The aim of the research was to evaluate the reducing sugars content and subsequently colour intensity of five Latvian potato varieties prepared by common frying methods used in Latvia. The research was carried out on five potato varieties (‘Lenora’, ‘Brasla’, ‘Imanta’, ‘Zīle’, and ‘Madara’) in two potato harvesting years (2007 and 2008) divided into two seasons: before storage (in autumn), and after a six-month storage (in spring) at 5±1 deg C and relative air humidity of 80±5%. Potatoes were prepared by roasting in oven (210±5 deg C), shallow frying (150±5 deg C), and deep-fat frying (180±5 °C). Total reducing sugars, fructose and glucose content as well as the colour (L* a* b*) of fried potatoes were analyzed. The amount of total reducing sugars differed per each type of cooking method and potato variety. Glucose and fructose content was higher in potatoes stored for longer time. After storage the highest amount of glucose was observed in the potato variety 'Zīle' (i.e. 0.808 g 100 g-1), whereas the highest amount of fructose was in 'Brasla' potatoes (i.e. 0.143 g 100 gE-1). The effect of storage and heat treatment on the colour formation and amount of reducing sugars differed per each potato variety..
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