Abstract
The aim of this study was to investigate the effects of various processes used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids (α-chaconine and α-solanine) and nitrates in the raw material, intermediate and final product. In the raw material, half-products and in the final products there were determined glycoalkaloids contents (α-chaconine and α-solanine) with the use of HPLC method and nitrates contents colorimetrically by RQflex apparatus. During the laboratory production of dehydrated potato, glycoalkaloid and nitrate content in processed potatoes decreased. TGA decreased most after peeling (30 %), blanching (28 %) and pre-drying (25 %). Nitrate content decreased significantly after blanching (21 %) and after pre-drying (18 %).
Highlights
Potato is popular among consumers all over the world its high content of nutrients, such as carbohydrate compounds, protein, vitamins and minerals, and its high gustatory and olfactory qualities
In α-solanine solatriose is sugar component, composed of glucose, galactose and rhamnose, combined with solanidine by galactose; αchaconine consists of two molecules of rhamnose and glucose and is connected with solanidine (Cieślik 1997; Haase 2010; Friedman and Dao 1992; Friedman and McDonald 1997; Ostry et al 2010)
The aim of this study was to investigate the effects of various stages used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids (α-chaconine and α-solanine) and nitrates in the raw material, intermediates and final product
Summary
Potato is popular among consumers all over the world its high content of nutrients, such as carbohydrate compounds, protein, vitamins (mainly vitamin C) and minerals, and its high gustatory and olfactory qualities. Papers on the content of glycoalkaloids and nitrates provide little data on the effects of potato dehydration, whether in raw material, intermediates or finished products. The aim of this study was to investigate the effects of various stages used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids (α-chaconine and α-solanine) and nitrates in the raw material, intermediates and final product.
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