Corpus ID: 83344407

The potato : composition, non-enzymatic browning and anthocyanins

@inproceedings{RodriguezSaona1998TheP,
  title={The potato : composition, non-enzymatic browning and anthocyanins},
  author={L. Rodriguez-Saona},
  year={1998}
}
  • L. Rodriguez-Saona
  • Published 1998
  • Chemistry
  • approved by: Ronald E. Wrolstad Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic acid, glutamine and a chlorogenic acid isomer, along with RS, showed high correlation with color. Sucrose was a poor estimator of… CONTINUE READING

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