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Full-Text Articles in Life Sciences
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
A Study Of Cooking And Varietal Effects On Potato In Vitro Bile Acid Binding Capacity, Emily Hinkle
Honors College
Potatoes have received negative press about being unhealthy due to having high starch content, but these vegetables contain many healthful components. Many compounds in food, such as soluble dietary fiber, help reduce serum cholesterol levels by binding to bile acids in the digestive tract and causing the body to draw from serum cholesterol to create new bile acids. Potatoes were prepared three different ways (raw, steamed, steamed then cooled) and different varieties of potatoes were used, each with different chemical compositions (King Harry, Elba, Yukon Gold and All-Blue). The potatoes were subjected to an in vitro digestion to simulate the …
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
Bulletins
The bulletin presents the results of a study on the affect of peeling methods on peeling and trimming losses of white potatoes for the processed potato industry. The researchers used Katahdin, Kennebec, and Russet Burbank potatoes, grown in Maine over two growing seasons (1959-60). Potatoes were grown, harvested, graded (when required) and stored by the Plants and Soils Department under commercial storage conditions. Potatoes were peeled shortly after digging, after four months' storage, and after seven months' storage. Under the conditions of this study, for both series, peel, trim and total losses were significantly greater for the abrasive method used …