• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. American Journal of Food Technology
  2. Vol 6 (9), 2011
  3. 772-780
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 9 | Page No.: 772-780
DOI: 10.3923/ajft.2011.772.780

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 539

Search


Authors


G.O.  Abong

G.O. Abong

LiveDNA: 254.8181

M.W. Okoth

Country: Kenya

J.K. Imungi

Country: Kenya

J.N. Kabira

Country: Kenya

Keywords


  • corn oil
  • Ascorbic acid
  • potato
  • polyethylene
  • aluminium foil
  • transparent
Research Article

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

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

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

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

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved