Potato Glucose Sugar Content Test Strips

SKU: 33814-GluP

$23.95USD or lower Each

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Indigo® potato sugar test papers indicate free glucose sugar content caused by the breakdown of starch and is directly proportional to darkness/browning by deep frying; only $23.95 per 50 strips. These come as 50 long strips/pack you can cut for 100 or more tests. Cheaper than a Tollens or Benedict's test!

The potato test paper determines how much starch has converted to free glucose. The more free glucose the susceptible your french fries or potato chips are to produce Maillard reaction when deep fried.

Potatoes are related to tomatoes, peppers, eggplant and deadly nightshade. They can produce solanine, a poison found in their leaves or stems after they have gone green. Do not eat!

These test papers can indicate glucose osmosis qualitatively. Use these calibrated test strips to take semi-quantitative measurements of glucose osmosis rates.

Details Specs Reviews Related Products

Details

Select 5 or more potatoes from the lot of potatoes you want to determine the sugar content.
Cut each the potato in half lengthwise to ready them for testing.
Take one test strip from the vial. Handle only the strip end needed to remove from the vial.
Apply the strip along the length of the cut potato and press the two halves together so all parts of the strip are moistened with potato juice.
Immediately remove the strip from the potato. Wait one minute.
If the strip stays yellow, there is no free glucose sugar 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.

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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.