Figure 1: Effect of storage days and temperature on invertase activity. A: Vigor. B: Lady Claire
|
Invertase |
R. S. |
Sucrose |
Total Starch |
SPS |
α-amylase |
Acrylamide |
Vigor |
10.56±0.31 |
75.453±8.850 |
328.03±14.34 |
60.982±0.129 |
2.43±0.047 |
3.2±0.11 |
3.800±0.39 |
Lady Claire |
3.83±0.192 |
57.448±5.933 |
216.75±6.35 |
70.656±1.019 |
2.06±0.260 |
5.2±0.61 |
4.370±0.18 |
Table 1: *Invertase - ×10-3 unit of invertase, dry basis; R. S. - Reducing sugar, mg/100g, fresh basis; Sucrose - %, dry basis; SPS – Sucrose concentration created in the sample per minute at 28 ºC at pH=7.4, μmol-1 minite-1, dry basis; α-amylase - ×10-2 unit/g min at 40 ºC, Cerapha unit, dry base; Acrylamide - mg/1000g chip.
Figure 1: Effect of storage days and temperature on invertase activity. A: Vigor. B: Lady Claire
Figure 2: Effect of storage days and temperature on SPS. A: Vigor. B: Lady Claire
Figure 3: Effect of storage days and temperature on α-amylase activity. A: Vigor. B: Lady Claire
Figure 4: Effect of storage days and temperature on sucrose. A: Vigor. B: Lady Claire
Figure 5: Effect of storage days and temperature on reducing sugar. A: Vigor. B: Lady Claire
Figure 6: Effect of storage days and temperature on glucose. A: Vigor. B: Lady Claire
Figure 7: Effect of storage days and temperature on fructose. A: Vigor. B: Lady Claire
Figure 8: Appearances of potato chips respectively stored under 2 ºC and 22 ºC for 9 days. A: Vigor, 2 ºC, 9 days. B: Vigor, 22 ºC, 9 days, C: Lady Claire, 2 ºC, 9 days. D: Lady Claire, 22 ºC, 9 days
Tables at a glance
Figures at a glance