Potato Sugar Content Test Strips In Use

SKU: 33814-GluP

$23.95USD or lower Each

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These Indigo® strips determine free glucose levels in potatoes used to make French fries or potato chips. High levels will cause the end product to darken excessively when cooked in oil. Achieving glucose levels below 0.1 % (1000ppm) by fresh weight basis is highly desirable for potato chips and French fries production.

These test strips use the glucose oxidase enzyme reaction with tetramethylbenzidine to produce the colors on the chart which correspond to free glucose levels. Maltose, which may be also be present, is a reducing sugar which caramelizes & contributes to the Maillard reaction but is not detected by this strip.

Details Specs Reviews
Details
  • Select 5 or more potatoes from the batch of which you want to determine the sugar content.
  • Cut the potato in half lengthwise.
  • Take one test strip from the vial. Do not handle strip with hands except where you grasp it to remove from the vial.
  • Apply the ribbon flat to the length of the potato and press the two halves of the cut potato back together so that all parts of the strip are moistened with potato juice. Immediately remove the strip from the potato.
  • Wait one minute. If ribbon remains yellow it indicates that no glucose sugar is present and chips will fry a light color. If the ribbon turns green, compare it with the color chart.
  • Any strip darker than the 1/10% color (1st green shade) will probably fry to a dark color. Wipe knife blade before cutting next potato.
Related information or images
Potato Glucose Sugar Content Test Strips

Potato Glucose Sugar Content Test Strips
Specifications
  • The number of strips (50) per bag is approximate.
  • Shelf life is 3 years but if bag is properly sealed, they should be good for a minimum of 5 years.
  • Strips will degrade if exposed to sunlight and come in a dark bag to prevent this.
  • Do NOT transfer strips to a clear bag or strips will degrade quickly.
Reviews (1)
2020-09-18
Great value!!! Shipping is quick.
— Christine
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