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

Kód výsledku v 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>

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

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

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

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

141

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

2495-2500

Kód UT WoS článku

000326766700125

EID výsledku v databázi Scopus

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