Articles
Dehydration behaviour of some potato cultivars with high content of antioxidants
Article number
1391_101
Pages
755 – 762
Language
English
Abstract
Three cultivars of coloured flesh potatoes (Solanum tuberosum) were analyzed at fresh and dried stages, comparing their total sugar (TS), titratable acidity (TA), starch, total anthocyanins content (TAC), total phenolics content (TPC) and initial and final moisture.
The study aims to find various correlations between the dehydration behaviour and the content of the main biochemical indicators.
The darker the potato pulp, the more antioxidants it contains, specifically anthocyanins and phenolics.
In terms of fresh potatoes, ‘Double Fun’, which has indigo pulp, contained the highest value of anthocyanins at 809.65 mg g‑1 rutin, followed by ‘Blue Congo’, which has purple pulp, with 656.60 mg g‑1 rutin.
In the case of total phenolics, the highest value was obtained by ‘Double Fun’ (392.12 mg GAE equiv. 100 g‑1), followed by ‘Blue Congo’ (373.83 mg GAE equiv. 100 g‑1). The highest amount of total sugar and starch was found at ‘Blue Congo’ (2.09 g % inverted sugar; 13.61 g %), followed by ‘Double Fun’ (1.03 g % inverted sugar; 10.06 g %). The pink pulp potatoes ‘Mulberry Beauty’ have obtained the lowest amount of total sugar (0.84 g % inverted sugar), starch (8.96 g %), anthocyanins (426.03 mg g‑1 rutin) and phenolics (346.46 mg GAE equiv. 100 g‑1) but, the highest TA (0.25 g malic acid 100 g‑1), with 30% more than the average value of the other two cultivars.
After 6 h of convective dehydration at 60°C, the average mass reduction was 80.99%. TPC content increased ~1.5-fold after dehydration, while TS content increased ~2.5-fold at all cultivars.
The average final moisture of dried potatoes was 8.04% in the noodles and slices division and 5.36% in potato flour.
The sensory indicators after dehydration pointed out an attractive appearance of all final products and a crunchy texture of noodles and slices, while the potato flour got a fine and smooth texture, recommending them as healthy and versatile food products.
The study aims to find various correlations between the dehydration behaviour and the content of the main biochemical indicators.
The darker the potato pulp, the more antioxidants it contains, specifically anthocyanins and phenolics.
In terms of fresh potatoes, ‘Double Fun’, which has indigo pulp, contained the highest value of anthocyanins at 809.65 mg g‑1 rutin, followed by ‘Blue Congo’, which has purple pulp, with 656.60 mg g‑1 rutin.
In the case of total phenolics, the highest value was obtained by ‘Double Fun’ (392.12 mg GAE equiv. 100 g‑1), followed by ‘Blue Congo’ (373.83 mg GAE equiv. 100 g‑1). The highest amount of total sugar and starch was found at ‘Blue Congo’ (2.09 g % inverted sugar; 13.61 g %), followed by ‘Double Fun’ (1.03 g % inverted sugar; 10.06 g %). The pink pulp potatoes ‘Mulberry Beauty’ have obtained the lowest amount of total sugar (0.84 g % inverted sugar), starch (8.96 g %), anthocyanins (426.03 mg g‑1 rutin) and phenolics (346.46 mg GAE equiv. 100 g‑1) but, the highest TA (0.25 g malic acid 100 g‑1), with 30% more than the average value of the other two cultivars.
After 6 h of convective dehydration at 60°C, the average mass reduction was 80.99%. TPC content increased ~1.5-fold after dehydration, while TS content increased ~2.5-fold at all cultivars.
The average final moisture of dried potatoes was 8.04% in the noodles and slices division and 5.36% in potato flour.
The sensory indicators after dehydration pointed out an attractive appearance of all final products and a crunchy texture of noodles and slices, while the potato flour got a fine and smooth texture, recommending them as healthy and versatile food products.
Authors
M. Toma, M. Vintila, A. Sterian, L.A. Iliescu, S. Popescu, D. Hoza
Keywords
anthocyanins, coloured tubers, phenolics, potato flour, Solanum tuberosum
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