Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants used

Abstract

SummaryThe colour and profile of the aromatic compounds of potato juice (PJ) protein preparations were investigated following various process modifications. Several antioxidants (sodium bisulphate, tartaric acid, ascorbic acid), acidulants (tartaric, ascorbic and hydrochloric acids) and chelating agents (chloride, lactate and calcium hydrogen phosphate salts) used for pectin removal during the coagulation of the PJ proteins were evaluated. The combination of sodium bisulphate or ascorbic acid as antioxidants, with calcium chloride or lactate, and ascorbic acid as the protein coagulant, increased the brightness of the protein preparations. Forty‐one aromatic compounds, including aldehydes, alcohols and alkanes, were identified. The total concentration of volatiles ranged 59–105 μg g−1. The ascorbate variant contained the lowest n‐hexanal concentration. Different treatments did not impact significantly on the 2‐methyl‐propanal and 2‐methyl‐butanal concentrations. Interestingly, 2‐pentylfuran production was dramatically reduced (16.48 μg g−1) in the lactic variant in comparison to 40.52 μg g−1 with CaHPO4 addition.