Influence of blanching medium on the quality of crisps from red‐ and purple‐fleshed potatoes
Agnieszka Nemś , Agnieszka Kita , Anna Sokół-Łętowska , Alicja Kucharska
AbstractThe aim of this study was to determine the influence of the type of blanching medium on the functional and organoleptic quality of crisps made from colored‐flesh potatoes (Solanum tuberosum L.). Three purple‐ and three red‐fleshed cultivars were analyzed. Potato slices were blanched in water for three minutes at 80°C, or in 0.3% w/v acid solution(citric, tartaric or acetic). Organic acid solutions used for blanching reduced losses of polyphenolic compounds, in comparison with traditional blanching. The crisps obtained from slices blanched in organic acid solutions contained from 0.49 to 0.99mg GAE/g DM polyphenols, including anthocyanins (from 5.23 to 57.79 mg CygE/100 g DM)and had saturated color, characteristic of the raw material, a delicate texture (6.30 N–14.57 N) and a typical taste and smell.
|Journal series||Journal of Food Processing and Preservation, ISSN 0145-8892, e-ISSN 1745-4549, (N/A 40 pkt)|
|ASJC Classification||; ;|
|Score||= 40.0, 17-05-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.662; : 2019 = 1.405 (2) - 2019=1.517 (5)|
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