Summary
The losses of both amino acids and sugars (especially reducing sugars) was greater in chips prepared by conventional deep fat frying than in chips which were finish dehydrated in a microwave oven. These losses were considerably amplified in chips from potatoes with a high reducing sugar content. Unknown materials of significant magnitude were found in the microwave finished chips prepared from high reducing sugar containing potatoes. These were assumed from their effluent volumes to be amino acid-fructose intermediates which had not reacted further to polymeric brown pigments as occurred in the samples fried in deep fat. Twenty-four free amino acids and amides were identified and measured in these potatoes (Pennsylvania Kathdins) and in the chips. Using microwave energy it was possible to prepare potato chips of light color and desirable quality from potatoes containing almost 0.5% glucose.
Resumen
La pérdida tanto de amino ácidos como de azúcares (especialmente azúcares reductores) en papas fritas preparadas de la manera acostumbrada friéndolas en aceite fué más grande que en papas fritas que fueron dehidratadas en una estufa de micro-onda. Estas pérdidas fueron especialmente prominentes en papas fritas obtenidas de papas con un contenido alto en azúcares reductores. Materiales desconocidos en cantidad significante fueron encontrados en papas fritas por el método de micro-onda obtenidas de papas con alto contenido en azúcares reductores. Por razón del volumen de sus efluentes se pensó que estos materiales eran intermediarios de amino ácidos y fructosa que fallaron de transformarse en pigmentas pardos poliméricos como ocurre en papas que se fríen en aceite. Veinticuatro amino ácidos libres y amidos fueron identificados y medidos en estas papas (Pennsylvania Katahdin) y en papas fritas. Empleando la energia de micro-onda fué posible obtener papas fritas de un color ligero y de una calidad deseable de papas que contenian casi 0.5% de glucosa.
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Fitzpatrick, T.J., Porter, W.L. Microwave finishing of potato chips: Effect on the amino acids and sugars. American Potato Journal 45, 103–110 (1968). https://doi.org/10.1007/BF02862870
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DOI: https://doi.org/10.1007/BF02862870