R. H. True

Changes in the nutrient composition of potatoes during home preparation: III. Minerals

The retention of water-soluble vitamins by several potato varieties using various home preparation methods was investigated. Retention values in general exceeded the 85 percent level for thiamin, niacin and vitamin B6, and the 70 percent level for ascorbic acid, riboflavin and folic acid. Overall, with but a few exceptions, whole, unpeeled, boiled and microwave cooked potatoes exhibited the highest vitamin retention.ResumenSe investigó la conservacion de vitaminas hidrosolubles en distintas variedades de papas, empleando diferentes métodos de preparation casera. Por lo general, los valores de retención de las vitaminas excedieron el nivel de 85 por ciento para tiamina, niacina, y vitamina B6 y el 70 por ciento para ácido ascórbico, riboflavina y ácido fólico. Con algunas excepciones, las papas enteras con cáscaras y las cocidas por microondas mostraron una mayor retención de vitaminas.

Mineral composition of freshly harvested potatoes

Nine Irish potato varieties from five growing locations were assessed for mineral content to determine the contribution of the potato toward meeting the U.S. recommended daily allowances for man. With the exception of calcium, the potato is a significant source of minerals for which U.S. recommended daily allowances have been established (iron, copper, iodine, magnesium, phosphorus, and zinc).ResumenSe evaluaron nueve variedades de papa cosechadas en cinco localidades, respecto al contenido de minerales, con el fin de determinar la contribucion de la papa para llenar las dosis recomendadas al hombre en los Estados Unidos. Con excepcion del calcio, se encontró que la papa es una fuente significativa de minerales para las necesidades diarias, incluyendo hierro, cobre, iodo, magnesio, fósforo y zinc.

CHANGES IN THE NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION: I. PROXIMATE COMPOSITION

The effects of various home cooking methods on the proximate composition of four potato varieties were investigated. The results revealed significant increases in the dry matter content of tubers during oven-baking and microwave cooking. With one exception, cooking unpeeled tubers in boiling water did not significantly alter their proximate composition. Boiling peeled tubers resulted in a significant decrease in the total ash content. Except for one variety, there was a significant decrease in crude fiber in boiled peeled and oven-baked potatoes. Changes in protein values were erratic.ResumenSe investigó el efecto de varios métodos caseros de cocción, en la composición proximal de cuatro variedades de papa. Los resultados demostraron un incremento significativo en el contenido de materia seca durante el horneado y la cocción por microondas. Con solo una exception, los tubérculos sancochados con cáscara no alteraron significativamente su composición proximal. Los tubérculos sancochados sin cáscara, si disminuyeron significativamente su contenido de cenizas totales. Excepto una variedad, hubo una disminución signififcativa de fibra cruda en papas sancochadas y en papas horneadas. Las variaciones en el contenido de proteina no fueron consistentes.

Detection threshold of sensory panels for mealiiness of baked potatoes as related to specific gravity differences

SummaryThresholds of mealiness detection in baked potatoes were demonstrated in three series of tests each representing three specific gavity levels within a broad range of 1.096 to 1.056.Only one of 15 contrasts of 0.002 differences in specific gravity was detected significantly by 29-member panels in three 6-sample tests of stored Russet Burbank potatoes.With comparable potatoes differing by 0.004 (three samples each in three studies), perception by 23- to 28-member panels was significant in five of six contrasts in complete blocks with four tastings, and in all six contrasts by paired comparison presentation, eight tastings.When specific gravity differences were 0.006, four three-sample complete-block tests revealed significant discernment by 28 to 30 judges in all eight contrasts (two in Russet Burbanks and six in Kennebecs, all newly-harvested).Sensitivity of perception in the one Russet Burbank 0.006 test was significantly greater than in three Russet Burbank tests with samples differing by 0.004 and in two of three Kennebec tests differing by 0.006.Panel sensitivity was not related significantly nor consistently to the specific gravity levels tested.Coefficients of correlation, determination, and regression of the 0.002 series showed weak association (r2s of 0.36 to 0.51) between mealiness rankings and three combined physical measurements: specific gravity, total solids, and alcohol insoluble solids. With larger differences, the relationships of mealiness to the measured characteristics were strong and of practical as well as statistical significance. The r2s ranged from 0.76 to 0.88 for the 0.004 samples and 0.84 to 0.95 for those in the 0.006 series.The minimum detectable specific gravity difference of 0.004 was coincident with a mean total solids difference of 1.05 gm/100 gms and an alcohol insoluble solids difference of 1.13 gm/100 gms of cooked riced potato.ResumenEl punto mínimo de revelación de la harinosidad en papas asadas fue demostrado en tres series de experimentos, cado uno representando tres niveles diferentes de gravedad especifica, a saber, de 1.095 a 1.085; de 1.085 a 1.075; y de 1.075 a 1.065.Solamente uno de los 15 contrastes de 0.002 fue significativamente descubierto por un jurado de 29 miembros en tres experimentos de seis muestras cada uno con papas Russet Burbank almacenadas.En papas similares, con variantes de 0.004 (tres estudios con tres muestras cada uno), la percepción de un jurado compuesto de 23 a 28 miembros fue sifnificativa en cinco de los seis contrastes, con cuatro saboreos en bloques completos, y en todos los seis contrastes en una comparación presentada en pares, con ocho saboreos.Cuando las diferencias en gravedad especifica fueron de 0.006, cuatro experimentos de tres muestras en bloque completo, revelaron significativos discernimientos en los 28 a 30 jueces, en todos los ochos contrastes. (Dos en la variedad Russet Burbanks y seis en la Kennebec, todas recién cosechadas.)La sensibilidad de percepción en el experimento de 0.006 con la Russet Burbank fue significativamente mayor que en dos de los tres experimentos comparables con Kennebec, y que en los tres experimentos con la Russet Burbanks con muestras vardiando en los 0.004.La sensibilidad del jurado no pudo ser relacionada significativa ni consistentemente a los niveles de gravedad especifica experimentados.

A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved product

Frozen par-fries were processed in January and February using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. Prior to par-frying the raw potato slices were treated chemically or physically in order to increase the amount of bound water, or to remove water. At each processing date total solids of the raw and treated tissue were determined. Par-fries were analyzed for fat content. Treated samples were microwave heated and evaluated for sensory qualities as compared to frozen par-fries heated in a conventional oven.In no cases were the microwaved fries superior to the oven-heated fries in color, flavor, or texture. Drying the blanched fries in an oven for 10 min. prior to par-frying produced a microwaved product that was quite similar to the oven-heated fries, particularly in the case of the BelRus potatoes. In all cases BelRus potatoes absorbed less fat on par-frying than did Russet Burbank potatoes.ResumenEn enero y febrero se procesó papa prefrita y congelada utilizando las variedades BelRus y Russet Burbank provenientes de las mismas fuentes y conservadas en las mismas condiciones de almacenamiento. Antes de hacerse la fritura partial, los trozos de papa cruda fueron tratados química o físicamente para incrementar la cantidad de agua ligada o para extraer el agua. En cada fecha de procesamiento, se determinaron los sólidos totales del tejido crudo y del tratado. La papa prefrita fue analizada por su contenido de grasa. Las muestras de la papa tratada fueron calentadas por micro-ondas y evaluadas por sus calidades sensoriales en comparación con la papa prefrita y congelada calentada en un horno convencional.En ningún caso, la capa frita a la francesa expuesta a las micro-ondas estuvo superior a la que fue calentada en un horno convencional. Al secar los trozos de papa escaldada en un horno durante 10 minutos antes de someterlos a la fritura parcial, se obtuvo un producto que, cuando fue calentado por micro-ondas, era muy similar a la papa frita calentada en el horno, particularmente en el caso de BelRus. En todos los casos, BelRus absorbía menos grasa por la fritura parcial que Russet Burbank.

THE EFFECT OF IMIDAN ON THE FLAVOR OF RICED BAKED POTATOES

Samples of Katahdin potatoes (Solanum tuberosum) from untreated and Dual 8E-treated plots (4 lb. ai/A applied at the first hilling) were evaluated for flavor by a sensory panel of 21 members. No off-flavor was associated with the Dual-treated baked potatoes.ResumenMuestras de papas de la variedad Katahdin (Solanum tuberosum) cosechadas de parcelas tratadas con Dual 8E (4 lb. i.a./A aplicado en el primer aporque) y parcelas sin tratar, fueron evaluadas para determinar su sabor por un panel de 21 personas. El sabor de las papas cocidas tratadas con Dual estuvo conforme.

Sensory quality of Ontario potatoes compared with principal varieties grown in Maine

Baked potatoes of five varieties grown at the same location in Maine were evaluated for quality shortly after harvest and after six months’ storage by sensory panels of 16 and 18 members. The Ontario variety was rated significantly poorer (P = 0.05) in flavor than Russet Burbank, Katahdin, and Superior, but did not differ from Kennebec when tested in November. Following storage, however, these differences were not significant. At the 1% level of detection, Ontario tubers were judged significantly less mealy than those of the Russet Burbank, Katahdin, Superior, and Kennebec varieties (Nov. Kennebec excepted) and were grayer (Mar. Superior excepted).Due to the low mealiness ratings and grayness of flesh, tubers of the Ontario variety were considered less desirable for table stock than potatoes of other principal varieties grown in Maine.ResumenPapas cocinadas de cinco variedades cultivadas en la misma localidad en Maine fueron evaluadas por calidad casi inmediatamente después de la cosecha y después de 6 meses de almacenamiento por paneles sensores de 16 a 18 miembros.La variedad Ontario fue proporcionalmente la peor significativamente (P = 0.05) en valor que Russet Burbank, Katahdin y Superior, pero no diferian de Kennebec cuando fueron evaluadas en noviembre. Subsiguiente al almacenamiento, sin embargo, estas variedades mejoraron significativamente. Al nivel Cl 1% de detección, tubérculos de Ontario fueron juzgados significativamente menos harinosos que aquellas variedades de Russet Burbank, Katahdin, Superior Y Kennebec (excepto Kennebec de noviembre) y fueron mas pardosos (excepto de marzo).Debido a las bajas proporciones de calidad de harinoso y pardeamiento de pulpa, los tubérculos de la variedad Ontario fueron considerados los menos deseables para consumo o de mesa que papas de otras principales variedades cultivadas en Maine.

Delta Gold: a new potato variety with yellow flesh, high solids and high quality for baking and processing.

Delta Gold is a medium-late maturing, round, yellowish-skinned, yellow-fleshed variety which is excellent for baking and processing. Its yields have been lower than Kennebec; however, specific gravities have been higher. It is moderately resistant to scab and early blight and immune to net necrosis and virus A.ResumenDelta Gold es una variedad de maduración semi tardía, con tubérculos redondos, de piel amarillenta y de carne amarilla, excelentes para horneado y procesamiento.A pesar que sus rendimientos han sido menores que los de Kennebec, su gravedad específica ha sido mayor. Es moderadamente resistente a la sarna y al tizón temprano e inmune a la necrosis en red y al virus A.

Campbell 14: A verticillium resistant round white potato variety

The Campbell 14 potato variety is a medium-late maturing variety with round to oblong, smooth, shallow-eyed, white tubers. This variety is intended primarily for fresh market; however, under some conditions chip color will be acceptable. Campbell 14 is resistant to verticillium wilt and to the net necrosis caused by the potato leafroll virus.ResumenLa variedad de papa Campbell 14 es una variedad de maduración medianamente tardia, con tubérculos blancos, entre redondos y oblongos, lisos y de ojos superficiales. Esta variedad es fundamentalmente destinada a ser comercializada sin procesar; sin embargo, bajo ciertas condiciones, el color que toma en la forma de hojuelas es normalmente aceptable. Campbell 14 es resistente a la marchitez por Verticillium y a la necrosis reticular causada por el virus del enrollamiento de las hojas de papa.

Sensory quality of French fries prepared from BelRus and Russet Burbank potatoes

Frozen par-fries were processed in January, February, and March using BelRus and Russet Burbank potatoes which were obtained from the same source and held under the same storage conditions. At each processing date, total solids of the raw tissue were determined and the par-fries were analyzed for fat content. Samples were finish-fried and presented to panels for evaluation of sensory qualities.The color, flavor, and textural properties of frozen French fries prepared from BelRus potatoes, which were considerably higher in total solids content and absorbed less vegetable oil, were significantly preferred by sensory panels to French fries processed from Russet Burbank potatoes.ResumenSe procesó papa BelRus y Russet Burbank parcialmente frita y congelada en enero, febrero y marzo, proveniente de la misma fuente conservada en las mismas condiciones de almacenamiento. En cada fecha de procesamiento, se determinaron los sólidos totales del tejido crudo y se analizó la papa parcialmente frita para encontrar su contenido de grasa. Se completó el freimiento de las muestras que luego fueron presentadas a degustadores para la evaluación de calidades sensoriales.El color, el sabor y las propiedades de la textura de la papa frita a la francesa preparada con BelRus, que tenía un contenido de sólidos totales más alto y absorbía menos aceite vegetal, fueron significativamente preferidos por los degustadores a la papa frita a la francesa procesada de Russet Burbank.