The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes
Elżbieta Rytel , Agnieszka Tajner-Czopek , Agnieszka Kita , Agnieszka Tkaczyńska , Alicja Kucharska , Anna Sokół-Łętowska
AbstractThe stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.
|Journal series||Applied Sciences-Basel, [Applied Sciences (Switzerland)], ISSN 2076-3417, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||red-fleshed potatoes; potato products; anthocyanin content; stability of acylated anthocyanins|
|ASJC Classification||; ; ; ; ; ;|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 22-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.985; : 2018 = 2.217 (2) - 2018=2.287 (5)|
|Citation count*||1 (2021-05-11)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.