Abstract
French fries made from coloured-fleshed potatoes may be interesting alternative to the traditional snacks for consumers. However, potatoes contain glycoalkaloids (TGA), so potato tubers and obtained fried snacks should be subjected to comprehensive examination. The aim of this study was to determine the effect of different stages of French fries processing on the content of TGA (α-solanine and α-chaconine) in the red- and blue-fleshed potatoes, in semi-products and ready-to-eat products. It was stated that during the processing of French fries prepared from coloured-flesh potato varieties significantly decreased the content of TGA (α-solanine and α-chaconine) in the samples obtained at different stages of the process compared to the raw material. Potatoes with blue-fleshed of Vitelotte variety and red-fleshed of Highland Burgundy Red variety can be used to French fries processing due to their low content of TGA (in unpeeled and peeled potatoes). However, Blue Congo variety with blue-fleshed should not be applied to French fries processing, because of high TGA content in raw material and first of all in peeled potatoes flesh. The peeling process of coloured-fleshed potatoes decreased in TGA content on average by about 50 %, cutting process on average by about 53 %, whereas blanching on average by about 58 % compared with the raw material. The highest decrease in TGA content was caused by frying process. The mean values were about 97.5 % in ready-to-eat French fries. In French fries after I and II steps of frying, the ratio α-solanine to α-chaconine was lower (1.0:2.0) than in unpeeled potatoes (1.0:2.3).
Highlights
Potatoes with traditional, light-flesh have been known since a long time—firstly eaten boiled, dried or baked, and grilled or fried as fried snacks products
It is important that potato tubers selected for French fries processing should contain 20–23 g 100 g−1 of dry matter, 15–18 g 100 g−1 of starch and below 0.3 g 100 g−1 of reducing sugar [17]
All researched coloured-fleshed potatoes met the requirements for the raw material destined for French fries processing, in respect of dry matter, starch and the reducing sugar content (Table 1)
Summary
Light-flesh have been known since a long time—firstly eaten boiled, dried or baked, and grilled or fried as fried snacks products. Apart from the light-flesh potatoes, coloured-fleshed varieties from South America were available in the market [22]. Redand blue-fleshed potatoes are gaining in recognition, mostly thanks to antioxidant content having pro-healthy effect on the human organism [15]. These include the natural pigments—anthocyanins, especially the acylated derivatives [4]. The amount of antioxidants in coloured-fleshed potatoes is usually two or three times higher than in white-fleshed ones [2, 14]
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