Potato Flakes Research Articles

Evaluation of Hemostatic Field Dressing for Bacteria, Mycobacteria, or Fungus Contamination

Infectious complications have a major impact on wounded warriors. Pathogens causing infections include multidrug-resistant bacteria, fungi, and mycobacteria. The potential sources for these pathogens include nosocomial transmission, the environment (e.g., dirt), or the patients (skin flora) themselves. The purpose of this pilot study was to explore the possibility that hemostatic field dressings might act as an inoculation source of pathogens into wounds. To accomplish this, hemostatic field dressings were assessed for the presence of bacterial, fungal, or mycobacterial contamination. We evaluated two samples of QuikClot Combat Gauze and two samples of CELOX Gauze subjected to normal stresses associated with storage after receipt from the manufacturer. We then evaluated 16 samples of QuikClot Combat Gauze that were collected from personnel deployed in Afghanistan and had undergone routine mechanical stress. Samples underwent screening with Trypticase Soy Broth, blood agar plates, MacConkey agar plates, CHROMagar Staphylococcus aureus plates, chocolate agar plates, Potato Flake agar, Lowenstein-Jensen media, and Middlebrook 7H11 media. No bacteria, fungi, or mycobacteria were recovered from the dressings. It does not appear that hemostatic field dressings are contaminated, even after subjected to field conditions. Further research is needed to identify inoculation sources of fungi and mycobacteria, which cause infections.

Thermodynamic sorption properties of potato and sweet potato flakes

The moisture sorption isotherms of potato and sweet potato flakes were determined using a gravimetric method at 15, 20, 25 and 30°C for water activity ranging from 0.1 to 0.9. The GAB was found to be the most suitable for describing the relationship between equilibrium moisture content and water activity for the whole range of temperatures and relative humidities. The differential and integral thermodynamic functions of enthalpy and entropy were estimated from the sorption data for potato and sweet potato flakes. The differential enthalpy was determined using the Clausius–Clapeyron equation and decreased with increase in moisture content, the same behavior as found for differential entropy. From the values obtained for differential enthalpy and entropy, it was verified that the compensation theory could be applied, the process being carried out by enthalpy (Tβ>Thm) and non-spontaneous (ΔG>0). The spreading pressures increased with increasing water activity for all the temperatures studied. With respect to the integral properties, it was observed that the enthalpy increased with moisture content, but the entropy decreased. It was also shown that for the moisture range evaluated, the values for integral entropy were negative.

Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the phosphorus and polyphenols including anthocyanin.

BIOPRESERVATION: HEAT/MASS TRANSFER CHALLENGES AND BIOCHEMICAL/GENETIC ADAPTATIONS IN BIOLOGICAL SYSTEMS.

Biopreservation is the science of extending the shelf life (storage time) of biological systems. The scientific field of biopreservation can be broadly classified into three distinct but interrelated research areas: Cryopreservation (storage by freezing), Desiccation (storage by drying) and Freeze-Drying (storage by freezing first and then sublimating the frozen water). Although, both freeze-frying and desiccation create products that are easier to store and transport, they have not, as yet, been successfully applied to store a variety of biological specimens. However, both these technologies have been quite successfully applied in a variety of fields including pharmaceutical sciences and food industry, as demonstrated by the easy availability of shelf-stable drugs and instant mashed potatoes! On the other hand freezing storage has a long and storied history of being used to transport biological specimen, over long distances, as far back as the time of the Pharaohs. However, the lack of portable refrigeration/freezing techniques (and the inviolate second law) limited the use of cryopreservation in every-day life, until the early 19th century. This short review will outline some of the challenges and opportunities in the fields of engineering, heat and mass transfer, biochemical and genetic adaptations in the preservation of biological systems.

The dynamic continence challenge - a simple test to predict faecal continence prior to colostomy closure

A common problem in clinical practice is predicting whether a patient will be continent after treatment of a severe perineal injury. Several tests have been described. Anal manometry is unreliable; continence can be normal with low pressures, and poor with high or normal pressures. Endo-anal ultrasound only illustrates anatomical sphincter integrity. The saline continence test involves the quite unphysiological instilling of saline into the rectum, and assessing seepage. What is needed in the prediction of continence is a normal stool simulator. We propose the use of powdered instant mashed potato reconstituted with water to the consistency of faeces. About 100 - 150 ml is introduced into the rectum using a catheter-tipped syringe. The patient is instructed to walk around for half an hour. On return the underwear is examined for any soiling. If there is no leakage the colostomy may be reversed. Over the past 15 years, 53 patients have undergone this test. In 47 patients there was no leakage, all had their stomas reversed, and none was incontinent during follow-up. The dynamic continence challenge is an accurate physiological test that allows clinicians to simulate the effects of colostomy reversal and assess a patient's continence before actually proceeding to the reversal.

Spray-dried pulse consumption does not affect cardiovascular disease risk or glycemic control in healthy males

Pulses, including beans, chickpeas, lentils and peas, are high in dietary fiber, protein, and folate, and low in fat. Although beneficial effects of pulse consumption related to cardiovascular disease (CVD) have been reported in previous studies, many of them have focused on single pulse types in hypercholesterolemic adults, thus creating rationale to extend investigation into multiple pulse types in healthy adults. The purpose of this study was to investigate the effect of chickpeas, lentils and peas on markers of CVD risk and glycemic control in healthy males. Twenty-one healthy adult males participated in a randomized crossover study involving four treatment periods in which they consumed 100g of spray-dried chickpeas, lentils and peas, and a control (50g of dehydrated potato flakes) for 28days each, separated by 28-day washout periods. Fasting blood was collected on days 1 and 29 of each treatment period for analysis of total-cholesterol, LDL-cholesterol, HDL-cholesterol, triglycerides, apolipoprotein B, apolipoprotein A-I, homocysteine, glucose and insulin. Consumption of chickpea, lentil or pea for 28days did not significantly affect serum lipids, homocysteine or glycemic parameters in a sample of 21 healthy adult males. Further research is required to determine the effectiveness of different pulse types on traditional biomarkers of cardiovascular disease as a preventative measure.

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

Addressing Nutrient Density in the Context of the Use of Thickened Liquids in Dysphagia Treatment

Thickening liquids has become a standard of practice for managing children with oropharyngeal dysphagia. A variety of commercial products have been developed from guar gum, xanthan gums, and modified corn starch. Practitioners and families are also trying to thicken liquids with available foods, such as infant rice cereal, yogurt, strained baby foods, and instant potato flakes. Throughout this process little consideration is given to the impact of the use of different thickeners on the nutrient density of human milk, formula, or other beverages. Various fluids were thickened by the author using different products to achieve National Dysphagia Diet nectar-like, or honey-like consistencies. Nutrient analysis of the calorie effect of the thickeners was calculated using the USDA Agriculture Research Service Nutrient database, manufacturer information, and displacement factors to evaluate the effects on calories per ounce of the thickened fluids. Considerations of thickener choice on other nutrients are discussed, including potential for toxicity of nutrient loads with specific thickeners. No one thickener is appropriate for all patients, but the characteristics of the various thickeners need to be understood. The assessment of the individual patient by an interdisciplinary team, including a registered dietitian should determine the patient’s specific needs before recommending a thickener.

Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition

SummaryRheological properties of carrot puree were investigated in the 1–1000 s−1 shear rate range with the objective of modelling the influence of time, temperature and addition of potato flakes on the flow behaviour. Carrot puree exhibited a shear‐thinning behaviour that was well described by the Ostwald‐de Waele (Power Law) model with a flow behaviour index of 0.34 (±0.02) at 20 °C. The time‐dependent behaviour was characterised by a second‐order Structural Kinetic Model. The decay of the structural parameter with time was found to be independent of shear rate. The Arrhenius model was used to explain the effect of temperature in the range from 4 to 60 °C. The dry matter was increased by adding potato flakes (0–5%). A power law model (for the concentration) and the Arrhenius relationship (for the temperature) were combined to simultaneously describe the effects of temperature and concentration. This study provides essential data for equipment and process design.

Self-Selection of Two Diet Components byTenebrio molitor(Coleoptera: Tenebrionidae) Larvae and Its Impact on Fitness

We studied the ability of Tenebrio molitor L. (Coleoptera: Tenebrionidae) to self-select optimal ratios of two dietary components to approach nutritional balance and maximum fitness. Relative consumption of wheat bran and dry potato flakes was determined among larvae feeding on four different ratios of these components (10, 20, 30, and 40% potato). Groups of early instars were provided with a measured amount of food and the consumption of each diet component was measured at the end of 4 wk and again 3 wk later. Consumption of diet components by T. molitor larvae deviated significantly from expected ratios indicating nonrandom self-selection. Mean percentages of dry potato consumed were 11.98, 19.16, 19.02, and 19.27% and 11.89, 20.48, 24.67, and 25.97% during the first and second experimental periods for diets with 10, 20, 30, and 40% potato, respectively. Life table analysis was used to determine the fitness of T. molitor developing in the four diet mixtures in a no-choice experiment. The diets were compared among each other and a control diet of wheat bran only. Doubling time was significantly shorter in groups consuming 10 and 20% potato than the control and longer in groups feeding on 30 and 40% potato. The self-selected ratios of the two diet components approached 20% potato, which was the best ratio for development and second best for population growth. Our findings show dietary self-selection behavior in T. molitor larvae, and these findings may lead to new methods for optimizing dietary supplements for T. molitor.

3-Chloropropane-1,2-diol fatty acid esters in potato products

The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (< 3 μg/kg) or under the limit of quantification (< 9 μg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 μg/kg) and seven samples of potato crisps (10.4–46.2 µg/kg).<br />Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10–13 µg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27–64 µg/kg, in fried French fries its content was 100–258 µg/kg. In potato crisps, the bound 3-CPD amount was 98–2201 µg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.

COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS

Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants frompolyphenols,carotenoidsandascorbicacid.Inthisstudy,theretentionof total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant capacity, total phenolics and total anthocyanins were higher in purple potato flesh compared with those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying (FD), drum drying and refractance window drying to prepare potatoflakes. Resultsshowed no significant losses in total antioxidant capacity and total phenolic content in flakes in all drying methods obtainedunderstudy.However,45,41and23%lossesintotalanthocyaninscontent were observed in potatoflakes after FD,drum drying and refractive window drying, respectively.Colored potatoes could provide an excellent source of antioxidant-rich ingredient for the production of nutritionally enhanced food products.

Performance evaluation of a double drum dryer for potato flake production

A double drum dryer working under atmospheric pressure was developed for water evaporation rate of 20kg/h. Potato slurry of 12% solid concentration was dried to obtain potato flakes. Experiments were carried out at drum speed of 5 to 30rpm, steam pressure 2 to7kg/cm(2) gauge (saturation temperature 120-164°C) and liquid level 5 to 10cm at the nip of drums. The responses obtained were, moisture content of the potato flakes: 1.18-44.15% (db), dry matter output rate: 1.33-2.87kg dry solid/h and L value of colour: 30.9-66.4. Steam pressure and drum speed were the most influencing parameters affecting all 3 responses. Optimum combination of operating variables for obtaining potato flakes of 8% (db) moisture content, high dry solid output rate and high L value of colour was: drum speed 19.6rpm, steam pressure 4.3kg/cm(2) gauge (saturation temperature 145°C) and liquid level at the drum nip 6.3cm. At this combination of independent variables, residence time of the product on drum surface would be 2s, final moisture content of product 8% (db), product output rate 2.4kg dry solid/h and L value of colour 53.

Recurrent Soft Tissue Infection 70 Years After Initial Trauma

77-year-old white man came to the clinic with a lump below the left knee. He was punctured in the left leg by a stick of wood after he fell out of a tree 70 years ago. During the next few weeks, a nodule developed at the injury site and existed for several months before it eventually resolved. Three years ago, a new nodule occurred inches above the injury site and grew progressively larger with no recent trauma to the area. He denied any other skin lesions or systemic symptoms such as fever, chills, sweats, weight loss, cough, hemoptysis, or chest pain. His medical history was pertinent for emphysema, squamous cell carcinoma removal of the skin of the left arm, hypertension, hypercholesterolemia, and myocardial infarction. He had a coronary artery bypass graft 5 years prior and abdominal aortic graft stent 1 year ago. The patient was in the military and traveled all over the world. He was born and raised in Florida. On examination, the patient had a temperature of 98.5-F, heart rate of 75 beats per minute, blood pressure of 130/73 mm Hg, and respiratory rate of 20 breaths per minute. The physical examination revealed a nodule near the injury site and no drainage or erythema. Other findings were unremarkable. The patient had a computed tomographic (CT) scan of the chest 5 years ago, and it showed some right lower lobe atelectasis and a calcified granuloma within the right lower lung. Laboratory results were unremarkable. A magnetic resonance imaging of the leg showed a nodule superficial to the tibial area with no involvement of the muscle or bone (Fig. 1). The nodule was surgically resected. The histopathological findings showed numerous necrotizing granulomas within the dermis. The Gomori methenamine silver stain revealed many septated hyphae with 45-degree bifurcation. The culture of the tissue specimen grew a black dematiaceous mold. The fungal isolate failed to sporulate despite completion of the following 4 microbiological manipulations: subculturing the original isolate twice; overnight exposure of plates to ultraviolet light or refrigeration; inoculation of new media with remnants from the original sample; and submission to a reference laboratory. Molecular fungal identification was not available as a service at our reference laboratory. Preliminary identification of the isolate was a nonsporulating black mold. Slide culture setups in our laboratory to induce conidial formation use potato flake, cornmeal, and potato dextrose agars. What is your diagnosis? Diagnosis: phaeohyphomycosis. The dematiaceous molds are a group of ubiquitous, darkly

The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing

The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CT<sub>max</sub>) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.  

Evaluating the ability of different characterization parameters to describe the surface of fried foods

The objective of this work is to identify surface topography characterization parameters that are capable of discriminating the surfaces of different fried foods. Three fried food model systems with clearly different surfaces were formulated from vital wheat gluten, native wheat starch, and potato flakes. The surfaces were measured with a scanning laser microscope (SLM), and the ability of several parameters to discriminate between them was tested. Two conventional parameters, the root mean square roughness (Sq) and the surface Kurtosis (Sku), were calculated, along with parameters derived from area-scale fractal analysis: smooth-rough crossover (SRC), fractal dimension, and relative area as a function of scale. The coefficient of variation (COV) of Sq, Sku, and SRC and fractal dimension of different sizes of measurement regions were calculated for the surface of the roughest product in order to specify a measurement region that would be sufficiently large to be representative. The size of the representative region was found to be 25 mm². Among the parameters evaluated in this study, the most reliable parameter for discriminating the surfaces of fried foods is the relative area calculated from area-scale fractal analysis.

Effect of food surface roughness on oil uptake by deep-fat fried products

The aim of this work is to examine the relationship between surface roughness and oil uptake in fried fabricated products. Two product categories were studied, using formulations based either on potato flakes or wheat gluten. Products were deep-fat fried at 170 °C and two oil fractions, penetrated oil and surface oil, were determined at the beginning and at the end of cooling period. The surface of fried products was measured using a scanning laser microscope and characterized by an area-scale fractal analysis. Within each product category, products with higher surface roughness retained more oil. However, this relationship could not be extended when comparing products of different categories. Potato-flake-based products were rougher than gluten-based products, but retained less oil. Further, gluten-based products absorbed most of the oil during frying, whereas potato-flake-based mostly absorbed oil during cooling. Certainly, surface roughness is a key factor in oil absorption, but other food-related properties, such as the micro-structure of the crust, may explain differences among product categories and should be examined in future studies.

Liking of health-functional foods containing lupin kernel fibre following repeated consumption in a dietary intervention setting

Liking of a particular food after repeated consumption may be reduced, limiting the effectiveness of health-functional foods requiring on-going consumption to deliver their benefits. This study examined the effect of repeated consumption of foods containing the novel ingredient, Australian sweet lupin (Lupinus angustifolius) kernel fibre (LKFibre) on sensory acceptability in the dietary intervention setting. In a single-blind randomised crossover 4-week intervention, participants consumed both control and equivalent LKFibre-containing products daily on separate interventions separated by a 4-week period on habitual diet. Seven products: muesli, bread, muffin, chocolate brownie, chocolate milk drink, pasta and instant mashed potato were assessed twice (days 4 and 18 of intervention), by 38 participants for appearance, texture, flavour and general acceptability using a structured graphic hedonic scale. Overall the results showed there was no reduction (P=0.594) in general acceptability of LKFibre foods after repeated consumption, suggesting potential for long-term consumption. The control food products were however generally preferred (P<0.001) over the LKFibre foods; the mean difference for general acceptability between being <6% (0.82cm) of the 15cm hedonic scale used, suggesting LKF addition did not severely affect product palatability.

Cheese is a reliable alternative meal for solid-phase gastric emptying study

We evaluated the labeling stability of several alternative meals that could be used to perform solid-phase gastric emptying study. Cooked egg whites labeled with technetium-99m sulfur colloid served as a control. Packaged instant oatmeal and instant mashed potatoes were prepared by adding hot water. Cheddar cheese was melted. Peanut butter was added to bread. The different meals were mixed with technetium-99m sulfur colloid (2.2-3.7 MBq), chopped into small pieces and placed in a glass tube containing gastric juice. Four samples of each meal were analyzed after 1 and 4 h of agitation with a 3-D rotator (two samples per time point). The meal samples were washed with 2 ml of saline and filtered using a blood transfusion filter. The activity in each sample before and after filtering was assayed in a dose calibrator. The percentage of initial radioactivity remaining with the meal of admixture with gastric juice was measured and the average of the two samples was taken. The percentage of activity bound to the solid phase was 98.2+/-1.9, 95.6+/-1.1, 62.1+/-1.7, 41.8+/-0.6, and 74.5+/-3.8% at 1 h and 98.5+/-1.0, 95.8+/-2.6, 77.2+/-6.8, 55.5+/-3.4 and 40.2+/-22.1 at 4 h for egg whites, cheese, oatmeal, mashed potatoes and peanut butter respectively. For egg whites and cheese, there was no significant difference between the values at 1 and 4 h (P>0.8). Cheddar cheese provides an alternative meal for assessing solid gastric emptying in children comparable to egg whites. Oatmeal and mashed potatoes had low and variable labeling stability and are not recommended. In view of the significant proportion of pediatric patients who refuse to eat scrambled eggs or have allergy to eggs, the availability of other meal choices is essential. The versatility of cheddar cheese, which can be added to macaroni or as a topping on pizza, makes it a useful alternative to labeled eggs.