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The effect of several cooking methods on the mineral content of three major U.S. potato varieties was assessed. Significant losses of minerals in potato flesh were minimal and were unaccountably associated with the Norchip variety grown in the Red River Valley. The Irish potato was found to contribute significantly to the U.S. Recommended Dietary Allowance(More)
The retention of water-soluble vitamins by several potato varieties using various home preparation methods was investigated. Retention values in general exceeded the 85 percent level for thiamin, niacin and vitamin B6, and the 70 percent level for ascorbic acid, riboflavin and folic acid. Overall, with but a few exceptions, whole, unpeeled, boiled and(More)
Thresholds of mealiness detection in baked potatoes were demonstrated in three series of tests each representing three specific gavity levels within a broad range of 1.096 to 1.056. Only one of 15 contrasts of 0.002 differences in specific gravity was detected significantly by 29-member panels in three 6-sample tests of stored Russet Burbank potatoes. With(More)
Nine Irish potato varieties from five growing locations were assessed for mineral content to determine the contribution of the potato toward meeting the U.S. recommended daily allowances for man. With the exception of calcium, the potato is a significant source of minerals for which U.S. recommended daily allowances have been established (iron, copper,(More)
The Campbell 14 potato variety is a medium-late maturing variety with round to oblong, smooth, shallow-eyed, white tubers. This variety is intended primarily for fresh market; however, under some conditions chip color will be acceptable. Campbell 14 is resistant to verticillium wilt and to the net necrosis caused by the potato leafroll virus. La variedad de(More)
Frozen par-fries were processed in January and February using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. Prior to par-frying the raw potato slices were treated chemically or physically in order to increase the amount of bound water, or to remove water. At each processing date total(More)
Baked potatoes of five varieties grown at the same location in Maine were evaluated for quality shortly after harvest and after six months’ storage by sensory panels of 16 and 18 members. The Ontario variety was rated significantly poorer (P = 0.05) in flavor than Russet Burbank, Katahdin, and Superior, but did not differ from Kennebec when tested in(More)
The Allagash Russet potato is an early to mid-season variety with oblong, attractive, uniformly-russeted tubers. Resistance of tubers to skinning and bruising during handling, and slow sugar build-up in cold storage are two advantages of this all-purpose potato. Tubers do not show the net necrosis associated with leafroll virus infection, and are moderately(More)