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A possible relation between the degree of after-cooking discoloration and the optical density of extracts of ontario potatoes

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Conclusions

The degree of after-cooking discoloration in potatoes modified by holding them at room temperature for various lengths of time following cold storage was measured in mean color scores and suggested relation to the degree of absorbence at 270 millimicrons, and to a lesser degree to a colorimetric phenol determination.

The causative phenols were not identified in this study. Caffeci and chlorogenic acids probably are not present in large amounts in the absorbing substances; tyrosine may be present, but is masked by a substance that has a strong absorption at 270 millimicrons.

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Authors and Affiliations

  1. Kansas State College, Manhattan, Kansas

    Mercedes L. Hunsader (Associate Professor, Professor of Home Economics (Foods and Nutrition) & Flora Hanning (Associate Professor, Professor of Home Economics (Foods and Nutrition)

  2. University of Wisconsin, Madison, Wis

    Mercedes L. Hunsader (Associate Professor, Professor of Home Economics (Foods and Nutrition) & Flora Hanning (Associate Professor, Professor of Home Economics (Foods and Nutrition)

Authors
  1. Mercedes L. Hunsader
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  2. Flora Hanning
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Publication approved by the Director of the Wisconsin Agricultural Experiment Station.

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Hunsader, M.L., Hanning, F. A possible relation between the degree of after-cooking discoloration and the optical density of extracts of ontario potatoes. American Potato Journal 35, 543–552 (1958). https://doi.org/10.1007/BF03010437

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  • DOI: https://doi.org/10.1007/BF03010437

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