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The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato
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DOI：10.1016/j.foodchem.2013.04.131.png)
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Abstract
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The aim of this study was to determine the effect of different temperatures of blanching and pre-drying used in the laboratory production of dried potato dice on the content of glycoalkaloids in red and blue fleshed potato varieties. Studied potatoes of coloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47 mg 100 g(-1). The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed during the peeling (70%) and blanching process (29%). Potato dice blanched at the highest temperature (85 degrees C) and pre-dried at 120 degrees C was characterised by the lowest quantity of glycoalkaloids content, whereas the highest content of these compounds was found in dice blanched potato at the lowest temperature (65 degrees C) and pre-dried at 120 degrees C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process. (C) 2013 Elsevier Ltd. All rights reserved.
Keywords:
Red- and blue-fleshed potato
Glycoalkaloids
Technological factors
Dehydrated potatoes
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9.8
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4.6W
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24.4W
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