The authors acknowledge the assistance of J.E. Sieczka, Dept. of of Begetable Crops. and R.L. Plaisted, Dept. of Plant Breeding, for arrangements made in growing, harvesting and transporting of the potatoes.
Determination of Total Glycoalkaloids (TGA) in Dehydrated Potatoes
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 612–614, March 1983
How to Cite
MONDY, N. I. and PONNAMPALAM, R. (1983), Determination of Total Glycoalkaloids (TGA) in Dehydrated Potatoes. Journal of Food Science, 48: 612–614. doi: 10.1111/j.1365-2621.1983.tb10801.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/26/82; revised 10/27/82; accepted 11/2/82.
A method was developed to optimize TGA extraction for dehydrated potato products. Maximum TGA content was obtained from uncooked dehydrated powder with hydration ratio (powder:water) of 1:4 (by weight) for the freshly prepared powder. Powders prepared from precooked potatoes required a hydration ratio (1:5) for optimum TGA extraction. For powders that were stored for 4 months, 1 hr of hydration was necessary for maximum TGA extraction. In all varieties tested the TGA content of powders was slightly less than the fresh tissue but these differences were not statistically significant. However, significant varietal differences were observed. The Chipbelle and Katahdin varieties were significantly higher in TGA content than Rosa and Pontiac varieties.