
	American Journal of Food Technology
	Year: 2011 \| Volume: 6 \| Issue: 9 \| Page No.: 772-780 DOI: 10.3923/ajft.2011.772.780

Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars

G.O. Abong, M.W. Okoth, J.K. Imungi and J.N. Kabira

Abstract: The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effect of storage on fresh tubers was evaluated. Tubers were processed into crisps and the effect of frying temperature, package type, storage temperature and time were also determined. There was significant (p≤0.05) variation due to cultivar and storage condition was found to affect the levels of ascorbic acid in fresh tubers. There was significant (p≤0.05) reduction on the level of ascorbic acid (45% on the average) in all the cultivars when tubers were fried into crisps. Packaging type and storage temperature significantly (p≤0.05) influenced the amount of ascorbic acid retained by crisps within the storage period. It is therefore important for processors to choose lower frying temperature and proper packaging for maximum vitamin C retention. Storage of potato crisps at temperatures beyond 30°C results in lower levels of ascorbic acid retention.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	A Review: Aspects of the African Oil Palm (Elaeis guineesis jacq.) and the Implications of its Bioactives in Human Health

•	Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the β-Carotene and Vitamin C Contents of Plantain and Sweet Potato

•	Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars

•	Protective Effect of Squalene on Endogenous Antioxidant Vitamins in Experimentally Induced Myocardial Infarction in Rats

•	Antioxidant Activity of Selected Nigerian Green Leafy Vegetables

•	Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits

•	Interaction Between Ascorbic Acid and Dopamine D₂ Receptor in the Nucleus Accumbens Shell in Response to Feeding

How to cite this article:

G.O. Abong, M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars. American Journal of Food Technology, 6: 772-780.

DOI: 10.3923/ajft.2011.772.780

URL: https://scialert.net/abstract/?doi=ajft.2011.772.780

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		FSTA
		Google Scholar

Science Alert