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- Title
Changes in the Levels of Glycoalkaloids and Nitrates After the Dehydration of Cooked Potatoes.
- Authors
Rytel, Elżbieta
- Abstract
The aim of this study was to investigate the effects of various processes used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids (α-chaconine and α-solanine) and nitrates in the raw material, intermediate and final product. In the raw material, half-products and in the final products there were determined glycoalkaloids contents (α-chaconine and α-solanine) with the use of HPLC method and nitrates contents colorimetrically by RQflex apparatus. During the laboratory production of dehydrated potato, glycoalkaloid and nitrate content in processed potatoes decreased. TGA decreased most after peeling (30 %), blanching (28 %) and pre-drying (25 %). Nitrate content decreased significantly after blanching (21 %) and after pre-drying (18 %).
- Subjects
GLYCOALKALOIDS; POTATOES; NITRATES; SOLANINE; STEROLS; SAPONINS
- Publication
American Journal of Potato Research, 2012, Vol 89, Issue 6, p501
- ISSN
1099-209X
- Publication type
Article
- DOI
10.1007/s12230-012-9273-0