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Potato (vegetable) — Ingredient · Foodgeist
Ingredient
Potato
vegetable
Cook with Potato
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“All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg).”
total glycoalkaloids (TGAs)→ exceeds safe limits →potato cultivar FD 8-3
concentration: 154.93 ± 7.75 mg/100 g DW
“The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption.”
glycoalkaloids→ accumulate in →potatoes
conditions: during growth,postharvest storage
“Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage.”
What science says
compound effect
“Sucrose addition caused practically no change in the final color of the fried potato.”
sucrose→cause→no change in the final color of the fried potato
“potato starch gels (42.–42.8% on dry matter basis (d.b.)), with added (2% d.b.) arabinoxylan, were more rigid after seven days of storage than pure potato starch gels”
potato starch gels with added arabinoxylan→more rigid after→seven days of storage
“Within the tuber, a rapid shift from storage metabolism (starch synthesis) to reserve mobilization within days of detachment from the mother plant suggested transition from sink to source.”
“The antioxidants TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months.”
TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture), or ascorbyl palmitate→cannot replace→BHA in potato flakes production