Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
60 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
total glycoalkaloids (TGAs) → exceeds safe limits → potato cultivars FD8-3 and Cardinal
“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
“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
“Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage.”
Based on 14 papers
Based on 8 papers
Based on 4 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
“Increments of reducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60–51, corresponding to a reducing sugar content of 120–140 mg %, an acceptable color was obtained.”
reducing sugars → increase → color of fried potatoes
“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
“Microstructural analysis showed that the added amylose was present outside the granules after swelling, whereas the inherent amylose from the potato starch seemed to have diffused main] y to the inner aqueous centre of the granules.”
inherent amylose from potato starch → diffuse → inner aqueous centre of the granules
“The mixed potato starch/amylose systems showed a fast gelation comparable to that of cereal starch.”
mixed potato starch/amylose systems → show → fast gelation
“The granules gelatinised in amylose solution had a lower degree of swelling than those gelatinised in water.”
potato starch granules → have → lower degree of swelling