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Dynamic changes in reducing sugars in the process of starch hydrolyses
2001
Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)
The content of reducing sugars can be 30% higher if modified amylase is added to scald. Investigations were carried out with the rye-flour and fine flour scald. Photometrical method was used as a standard method for the determination of reducing sugars. Enzymes were inactvated using the advanced method. Results show, that the amount of reducing sugars is 1.8% lower in rye-flour and 2.1% lower in fine flour compare to the results obtained using the standard method.
显示更多 [+] 显示较少 [-]Changes of reducing sugar content in processing potatoes during storage
2002
Makaraviciute, A. (Lithuanian Inst. of Agriculture (Lithuania). Elmininkai Research Station)
The effect of different fertilisers and storage temperature on the content of reducing sugar in potatoes of different varieties, destined for processing into chips, was investigated at the Elmininkai Research Station of the Lithuanian Institute of Agriculture during the period 2000-2001. Five potato varieties belonging to different maturity groups were investigated: early 'Goda' and 'Voke', medium early 'Lady Rosetta', medium late 'Saturna' and 'Hermes'. Potatoes of all the investigated varieties were grown in the plots with different fertilisation: 1 - manure - 40 t ha*[-1), 2 - chopped straw+one-component mineral fertilisers at the rate of N45P45K90, 3 - one-component mineral fertilisers at the rate of N90P90K180, 4 - complex mineral fertilisers with microelements at the rate of N90P90K180. It was established that reducing sugar content in potato tubers depended on the genetic properties of the variety, storage temperature and fertilisation.
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