The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F12%3A54604" target="_blank" >RIV/60460709:41210/12:54604 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
Original language description
Potato products made from potato varieties with coloured flesh (red and blue-fleshed potatoes) may be an interesting alternative to traditional products. The purpose of this study was to determine the influ- ence of peeling, cooking and frying of red andblue-fleshed potato tubers on the content of glycoalkaloids (a-solanine and a-chaconine) in processed potato products. The material taken for the study consisted of seven coloured potato varieties. French fries and crisps were prepared from two potato variety: Rosalinde and Blue Congo. The content of total glycoalkaloids (TGA) in raw material before and after peeling, in cooked unpeeled and peeled potatoes and also in fried potato products have been determined by HPLC method.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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