Abstract
Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and sensory characteristics of coloured potato chips. Potatoes chips were prepared from three coloured potato cultivars. Frying experiments were conducted at 160 and 180 °C using potato slices with thicknesses of 1.00 and 2.00 mm. The quality of the raw potatoes tubers and chips were estimated. A principal component analysis was applied to describe the differences in the physico-chemical characteristics between the potato chip samples processed with different conditions. The results showed that, significantly (p < 0.05), the highest amounts of total phenolic content, total anthocyanins, dry matter and starch were accumulated in raw tubers of potato cv. Blaue Anneliese. The highest amount of total phenolic content and anthocyanins was found in 1 mm chips of cv. Blaue Anneliese fried at 160 °C. An increased frying temperature significantly (p < 0.05) decreased the content of these compounds. The amount of fat in the chips was higher when they were fried at 160 °C than at 180 °C. Chips processed from potatoes cvs. Blaue Anneliese and Rosemarie showed a typical colour as a raw material. The hardness of the chips significantly (p < 0.05) increased with an increase in slice thickness. The flavour, odour and colour of the 1 mm chips of cv. Blaue Anneliese fried at 180 °C gained the highest rating.
Highlights
Coloured-flesh potatoes are an excellent source of some health-promoting compounds, such as phenolic compounds with characteristic anthocyanins
Based on the results of this investigation, it can be concluded that cultivar differences, slice thickness and frying temperature are important factors affecting the physico-chemical and sensory quality characteristics of the chips produced from red- and purple-fleshed potato cultivars
Blaue Anneliese showed significantly higher amounts of total phenolic content and total anthocyanins compared to chips produced from the other investigated cultivars
Summary
Coloured-flesh potatoes are an excellent source of some health-promoting compounds, such as phenolic compounds with characteristic anthocyanins. They are relevant components of the human diet. The concentrations of phenolic compounds found in purple- and red-fleshed potatoes are a few times higher as compared to traditional, light-fleshed tubers [4]. These potatoes have attracted attention from scientists and industry, as well as consumers, due to their more attractive colour compared to potatoes with a yellow or white colour of flesh [5]
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