Abstract
The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.
Highlights
Potatoes are one of the most popular raw materials worldwide, readily available in most countries and widely consumed compared to other root vegetables, such as carrots, parsley, or celery
Herbie 26 potatoes had a total content of cyanidin-3-O-glucoside at 6.62 mg/100 g f.m. (Table 2)
Based on the present study, it was found that potatoes of the Herbie 26 variety can be recommended for the production of dried potato cubes, chips, and French fries due to the optimal chemical composition of tubers, concerning their low reducing
Summary
Potatoes are one of the most popular raw materials worldwide, readily available in most countries and widely consumed compared to other root vegetables, such as carrots, parsley, or celery. In highly industrialized countries, potato consumption has decreased in favor of processed potato products (e.g., French fries and chips) and semifinished potato products (e.g., dried potato cubes). As consumers are becoming more discerning, the food industry has been striving to create and market new, more attractive product ranges to boost sales. Products made from red- and purple-fleshed potatoes have been introduced in many countries. Though they are still less popular than those made from traditional, light-fleshed varieties, a growing number of conscious consumers are opting for healthy food products, attractive in terms of appearance, shape, color, and flavor
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