Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P < 0.001) than in the white cultivar. Anthocyanins were low to non-detectable in white and yellow...

The content of potato glycoalkaloid (PGA) was investigated in 27 cultivars of raw potatoes and 31 potatoes in commercial foods with peel. The investigation of the 27 cultivars of potatoes showed different contents of glycoalkaloids. "May queen" and "Sherry" showed high contents of PGA (180 mg/kg and 320 mg/kg, respectively) among the raw potatoes of middle size (ca. 100 g). On the other hand, "...

As far as we are aware, there are no data in the literature relative to the proteins of sweet potatoes. Sweet potatoes rank second in importance as a truck crop in the United States and constitute one of the chief vegetable foods in the Southern States. Compared with other root vegetables they rank high in protein, the protein content ranging from 2 to 3.5 per cent. Sweet potatoes contain more ...

Irish potatoes is rich in carbohydrate, with varied glucose levels. It is also a very good source of apyrase, an enzyme used for platelet storage. The aim of this study was to explore Irish potatoes as an easily available source for apyrase extraction and purification. Apyrase was extracted from 5 Kg of Irish potatoes. Platelets were derived from 5-10 ml of human whole blood and G6PD activity w...

an experiment was conducted to determine the effect of different levels of potato replacing maizeseed on performance characteristicsand immunes system of broiler chicken in a completely randomized design. a total of 220 broiler chicks were randomly assigned to 5 treatment groups, with 4 replicates of 11 birds each. the chicks in the first group were fed basal diet (control), 2nd and 3rd groups ...

Potatoes regarding their consumption are a significant antioxidant source in human nutrition. The main potato antioxidants are polyphenols, ascorbic acid, carotenoids, tocopherols, α-lipoic acid, and selenium. The most contained polyphenolic antioxidants in potatoes are L-tyrosine, caffeic acid, scopolin, chlorogenic and cryptochlorogenic acid and ferulic acid. In red and purple potatoes are in...

Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamid...

This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars 'Toyoshiro,' 'Kitahime,' 'Snowden,' and 'Poroshiri.' The sensory evaluation was performed on steamed potatoes from each cultivar; these ...

Potatoes may be cooked by several methods such as boiling, baking and frying; they are also used as an ingredient for numerous homemade and mass-produced foods like sticks, chips and other snacks. An important factor affecting consumer preferences of these products is their flavour, which is defined as the combined perception of aroma, taste and mouthfeel sensations. Flavour, and in particular ...

We investigated the effect of cultivation system (conventional or organic), cooking method, and flesh color on the contents of ascorbic acid (AA) and total phenolics (TPs), and on total antioxidant activity (Trolox equivalents, TE) in Solanum tuberosum (potato) tubers. The research material, consisting of 4 potato cultivars, was grown in experimental fields, using organic and conventional syste...