Abstract
ABSTRACTThe effect of conventional baking and frying on the content of total and nonprotein nitrogen of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were analyzed separately. In cortex tissue, baking reduced the total nitrogen (5–18%) and total amino acids (5%). In pith tissue, baking increased total nitrogen (3–20%), nonprotein nitrogen (9–28%), and total amino acids (13%). During baking migration of nitrogen constituents from cortex to pith tissue occurred in all three varieties. In cortex tissue frying decreased significantly the total nitrogen (29–43%), nonprotein nitrogen (20–35%) and amino acid content (45%). A similar trend was observed in the pith tissue. Greater losses in total, nonprotein nitrogen and amino acids occurred with frying than with baking.
Published Version
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