Download PDF by Franz Becherer: Cactus asi seran mas hermosos

By Franz Becherer

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Texture of chips can be improved by adding sodium acid pyrophosphate to the frying oil, which increases crispness. However, it produces an acidic flavor. Details of the various steps involved in chip making from potatoes are outlined by Smith (367). Several reports (373380) are available on changes in nutrient composition when chips are prepared from raw potatoes. Chip making results in losses of amino acids and ascorbic acid. 3. French Fries French fries are important products of potato-processing industries.

Chymotrypsin inhibitor functions as a storage protein during potato plant development (112). The trypsin and chymotrypsin inhibitors are implicated in field resistance to late blight (113). Ryan and Hass (108) reported that boiling, microwave cooking, or baking potatoes destroyed most of the protease inhibitor activity, but the carboxypeptidase inhibitor was extremely stable in all three methods of cooking. Huang et al. (114) reported that significant chymotrypsin inhibitor activity also survived baking and boiling, although trypsin inhibitor activity was completely destroyed.

7 Protein Source: Refs. 448, 451 interactions. Changes in dietary fiber content due to boiling of potatoes have been reported by several workers (444,445). Significant losses in ascorbic acid have been reported due to boiling of peeled or unpeeled potatoes (446). Changes in B group vitamin contents vary according to boiling conditions (447).

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Cactus asi seran mas hermosos by Franz Becherer


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