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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

133

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

1117-1122

Kód UT WoS článku

000303847400005

EID výsledku v databázi Scopus

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