Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1965. Department of Horticulture.
Many investigators have proposed causes for changes in potato chip color. The caramelization of reducing sugars in potatoes is one factor associated with the dark discoloration of chips during the cooking process.
However, it is generally recognized that some of the colored products which form in potato chips during processing do so as a result of the Maillard or Browning reaction.
In this study, it was thought of primary importance to obtain data on the concentration of the sugars and amino acids, as affected by variation in storage temperatures at weekly intervals of storage. Also, it was felt that information could be gained in tracing changes in the chemical compounds of potatoes of different varieties from different locations. These data could be correlated with the potato chip color, thus explaining the part played by the sugars and amino acids in relation to the characteristics of different varieties from different locations.
The objectives of the investigations were to:
1. Determine the quantitative changes in amino acids during cold storage and reconditioning with various varieties.
2. Determine the changes in total and reducing sugars during cold storage and reconditioning with various varieties.
3. Determine the changes in oil content, chip yield and dry matter of potato chips through the course of study.
4. Describe the mechanisms whereby these differences in sugars and amino acids may arise.
Advisor: R. B. O’Keefe