Content of anthocyanins and glycoalkaloids in blue-fleshed potatoes and changes in the content of α-solanine and α-chaconine during manufacture of fried and dried products
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Uniwersytet Przyrodniczy we Wrocławiu)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (25pkt w roku publikacji)
ISSN
0950-5423
EISSN
1365-2621
Wydawca
WILEY-BLACKWELL
DOI
URL
Rok publikacji
2018
Numer zeszytu
3
Strony od-do
719-727
Numer tomu
53
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
angielski
Anthocyanins
blue-fesh potatoes
glycoalkaloids
potato products
Streszczenia
Język
angielski
Treść
In the last ten or so years, potatoes with purple or blue-flesh and derivative products, for example chips,have appeared on the European markets. The interest in this raw material and these products is increasingamong both producers and consumers searching for novel and attractive choices. The anthocyanin con-tent of the analysed potato varieties differed; a higher content of these pigments was determined in BlaueElise var. potatoes. In blue-flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidinand malvidin. The production process of French fries, chips and puree caused a decrease in the contentof glycoalkaloids in semi-products and finished products, compared to the raw material. The greatestlosses of a-chaconine and a-solanine were observed after tuber peeling (ca. 70%) and after frying (ca.90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids.The losses of a-chaconine and a-solanine in the analysed semi-products and finished products were at thesame level, regardless of the processing technology applied.
Inne
System-identifier
PX-5ab21eded5de7b46aed53aa7
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