APPLICATION OF A FUNCTIONAL MATHEMATICAL QUALITY INDEX TO ASPARAGINE, FREE SUGAR AND PHENOLIC ACID CONTENT OF 20 COMMERCIAL POTATO VARIETIES

摘要

In this article,we apply a functional mathematical index (FMI), introduced in a previousnpublication, to 20 commercial potato varieties. The index allows evaluation ofnnutritional, safety and processing “quality parameters” of different potato cultivars.nThe main goal of the index is to link the quality of the chemical composition withnfactors that may affect the growth, production, distribution and processing of potatoesnand potato products for commercial use. The index has been used to assess FMInvalues of 20 commercial potato cultivars in terms of their content of asparagine andnreducing sugars, which formheat-induced potentially toxic acrylamide and of antioxidativenphenolic compounds, which participate in nonenzymatic browning reactionsnand may exert beneficial effects after consumption.