The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A60661" target="_blank" >RIV/60460709:41210/13:60661 - 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 dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato
Original language description
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 ofcoloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47 mg 100 g-1. The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed guring 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 wasfound 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.
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
GC - Plant growing, crop rotation
OECD FORD branch
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Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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