Author :
Dokhani, B.,Ooraikul, B.,Palcic, M
Descriptors :
HPLC of sugars,Potato sugars,Potato products sugars,Potato granules,Processed potatoes
Abstract :
A precise liquid chromatographic method was developed to determine sucrose, glucose and fructose content in raw, precooked, steam cooked, moist and dry potato granules from the Add-Back (A-B) and Freeze-Thaw (F-T) processes. The sugars were extracted from samples with a mixture of 95,ethanol, water and concentrated H***2SO***4 (v/v) and purified by removal of organic acids with an onion exchange formate resin columu. The final filtered sample was analized for sugars using an HPLC system with an Aminex HPX-87H columu, 0.01 NH***2SO***4 as the mobile phase and a differential refractometer detector. The extraction and purification procedure provided sugar recovery of over 98,. The analytical method was highly reliable with standard curves of the sugars having a minimum correlation coefficient of 0.998. It was found that shepady potatoes stored at 4 C contained the highest quantities of glucose and fructose, 5.35 and 3.95 (d.b), reapectively, as compared to kenebec Norgold, California Rose, Norchip and Norland. Shepady lost 8, 22 and 13,of sucrose, glucose and fructose, respectively, after precooking and produced A-B granules with about 50,of original reducing sugars. When Norgold and Norland were processed to granules with the F-T process, its recucing sugars were reduced by approximately 24 to 31 in the dry granules. .
