ZP is the World’s fastest growing ISO13485 contract developer and manufacturer of electrochemical biosensors, including sensors for reducing sugars (glucose).
POTATOES
Reducing sugars are important in potatoes because they play a key role in the formation of desirable sensory properties such as color and flavor during cooking. When potatoes are cooked, reducing sugars react with amino acids and other compounds to produce a complex set of chemical reactions that result in the desirable golden-brown color and appealing flavor of cooked potatoes.
However, high levels of reducing sugars in potatoes can also lead to undesirable outcomes such as dark coloration, an unpleasant taste, and the formation of acrylamide, a potentially harmful compound that is formed during high-temperature cooking. Therefore, reducing the levels of reducing sugars in potatoes is an important consideration for growers, processors, and consumers who want to ensure that their potatoes are healthy and delicious.
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