The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F14%3A64016" target="_blank" >RIV/60460709:41210/14:64016 - 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 French fries processing on the glycoalkaloid content in coloured-fleshed potatoes
Original language description
The aim of this study was to determine the effect of different stages of French fries processing on the content of TGA (alpha-solanine and alpha-chaconine) in the red- and blue- fleshed potatoes, in semi-products and ready-to-eat products. 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 on frying, the ratio alpha-solanine to alpha-chaconine was lower (1.0 : 2.0) than in unpeeled potatoes (1.0 : 2.3).
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
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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