Abstract
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 5.47mg100g−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°C) and pre-dried at 120°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°C) and pre-dried at 120°C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
