Effect of the production process on the content of anthocyanins in dried red-fleshed potato cubes
PBN-AR
Instytucja
Wydział Biotechnologii i Nauk o Żywności (Uniwersytet Przyrodniczy we Wrocławiu)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
Italian Journal of Food Science
ISSN
1120-1770
EISSN
Wydawca
CHIRIOTTI EDITORI
DOI
URL
Rok publikacji
2019
Numer zeszytu
1
Strony od-do
150-160
Numer tomu
31
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
angielski
colour-fleshed potatoes
anthocyanins
dehydrated potato cubes
Streszczenia
Język
angielski
Treść
This study aimed at determining the effect of particular stages in the laboratory manufacture of dehydrated potato cubes on the stability of anthocyanin content in red-fleshed potato varieties. The raw material usedin the study was potatoes of the following three red-fleshed varieties: Rosemarie, Herbie 26, and Rote Emma.The analysed potato varieties differed in their respective content of anthocyanins and polyphenols. A higher content of these compounds was found in potatoes of Rote Emma cv. (216 mg/100 dm polyphenols and 37.3 mg/100 g anthocyanins).The greatest losses of anthocyanins were noted after peeling and pre-drying and those of total polyphenols were noticed after blanching, pre-drying and drying. In comparison to the raw material, only ca. 25% of anthocyanins and ca. 31% of total polyphenols remained in the finished product. Among the analysed varieties, Rote Emma might be recommended for the production of dried potato cubes. This is because the highest content of biologically active compounds was present in potatoes of this variety after the production process
Inne
System-identifier
PX-5cb5a839d5de26bcd93d199c