Featured Research

from universities, journals, and other organizations

Preventing The Brown Potato Chip In The Bag

Date:
June 29, 2007
Source:
University Of Guelph
Summary:
You can say goodbye to the unpopular brown potato chip, thanks to a scientist who has found an enzyme that ensures potatoes stay golden when cooked. Food scientists have discovered an enzyme in a particular potato variety that prevents chips made from cold-stored Ontario potatoes from browning.

You can say goodbye to the unpopular brown potato chip, thanks to a University of Guelph scientist who has found an enzyme that ensures potatoes stay golden when cooked.

Food scientist Rickey Yada has discovered an enzyme in a particular potato variety that prevents chips made from cold-stored Ontario potatoes from browning.

“Not very many people like brown chips because they don’t look as appetizing and they taste bitter,” said Yada, who worked with a team of researchers in Guelph’s departments of Food Science and Plant Agriculture. “We’ve basically found an enzyme that prevents the chemical reaction that leads to browning.”

The cold temperatures needed for long-term storage of potatoes cause the starch in spuds to break down into smaller sugar molecules. It’s the reaction between these sugars and the extreme heat of deep frying that causes browning.

“The longer you refrigerate potatoes, the more starch converts to sugar to cause the browning,” Yada said.

Yada has found an enzyme in a certain variety that allows the potato to be stored at colder temperatures without turning brown.

The enzyme he and his team discovered helps convert the broken-down sugars into other molecules, reducing the browning effect. Called pyruvate decarboxylase, the enzyme was found in a potato from North Dakota.

Yada said introducing the gene for the enzyme into local potato varieties will enable producers to store them at a lower temperature, allowing for a year-round supply for chip production without the high percentage of browning. This would be a big plus not only for the avid chip eater but also for the $26.8-million chip industry in Ontario. Currently, about 10 to 15 per cent of the potatoes stored for chip production turn brown, according to the Ontario Potato Board.

“Since Ontario chip manufacturers suffer from having just a single harvest season, we can’t keep enough domestic supply and end up importing potatoes from other provinces and the United States,” said Yada.

“But if we are able to store potatoes at a lower temperature, then we can store them longer and replace the imported portion with a local supply.”

He and a team of researchers are currently working towards introducing the gene for the enzyme into Ontario potato varieties.

Story Source:

The above story is based on materials provided by University Of Guelph. Note: Materials may be edited for content and length.


Cite This Page:

University Of Guelph. "Preventing The Brown Potato Chip In The Bag." ScienceDaily. ScienceDaily, 29 June 2007. <www.sciencedaily.com/releases/2007/06/070627135817.htm>.
University Of Guelph. (2007, June 29). Preventing The Brown Potato Chip In The Bag. ScienceDaily. Retrieved July 29, 2014 from www.sciencedaily.com/releases/2007/06/070627135817.htm
University Of Guelph. "Preventing The Brown Potato Chip In The Bag." ScienceDaily. www.sciencedaily.com/releases/2007/06/070627135817.htm (accessed July 29, 2014).

Share This




More Plants & Animals News

Tuesday, July 29, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Deadly Ebola Virus Threatens West Africa

Deadly Ebola Virus Threatens West Africa

AP (July 28, 2014) West African nations and international health organizations are working to contain the largest Ebola outbreak in history. It's one of the deadliest diseases known to man, but the CDC says it's unlikely to spread in the U.S. (July 28) Video provided by AP
Powered by NewsLook.com
Traditional African Dishes Teach Healthy Eating

Traditional African Dishes Teach Healthy Eating

AP (July 28, 2014) Classes are being offered nationwide to encourage African Americans to learn about cooking fresh foods based on traditional African cuisine. The program is trying to combat obesity, heart disease and other ailments often linked to diet. (July 28) Video provided by AP
Powered by NewsLook.com
Asteroid's Timing Was 'Colossal Bad Luck' For The Dinosaurs

Asteroid's Timing Was 'Colossal Bad Luck' For The Dinosaurs

Newsy (July 28, 2014) The asteroid that killed the dinosaurs struck at the worst time for them. A new study says that if it hit earlier or later, they might've survived. Video provided by Newsy
Powered by NewsLook.com
Raw: Sea Turtle Hatchlings Emerge from Nest

Raw: Sea Turtle Hatchlings Emerge from Nest

AP (July 27, 2014) A live-streaming webcam catches loggerhead sea turtle hatchlings emerging from a nest in the Florida Keys. (July 27) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins