COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS

Abstract

Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants frompolyphenols,carotenoidsandascorbicacid.Inthisstudy,theretentionof total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant capacity, total phenolics and total anthocyanins were higher in purple potato flesh compared with those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying (FD), drum drying and refractance window drying to prepare potatoflakes. Resultsshowed no significant losses in total antioxidant capacity and total phenolic content in flakes in all drying methods obtainedunderstudy.However,45,41and23%lossesintotalanthocyaninscontent were observed in potatoflakes after FD,drum drying and refractive window drying, respectively.Colored potatoes could provide an excellent source of antioxidant-rich ingredient for the production of nutritionally enhanced food products.