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  • The aim of this study was to determine the effect of different temperatures of blanching and pre-drying used in the laboratory production of dried potato dice on the content of glycoalkaloids in red and blue fleshed potato varieties. Studied potatoes of coloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47 mg 100 g-1. The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed guring the peeling (70%) and blanching process (29%). Potato dice blanched at the highest temperature (85°C) and pre-dried at 120°C was characterised by the lowest quantity of glycoalkaloids content, whereas the highest content of these compounds was found in dice blanched potato at the lowest temperature (65°C) and pre-dried at 120°C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process.
  • The aim of this study was to determine the effect of different temperatures of blanching and pre-drying used in the laboratory production of dried potato dice on the content of glycoalkaloids in red and blue fleshed potato varieties. Studied potatoes of coloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47 mg 100 g-1. The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed guring the peeling (70%) and blanching process (29%). Potato dice blanched at the highest temperature (85°C) and pre-dried at 120°C was characterised by the lowest quantity of glycoalkaloids content, whereas the highest content of these compounds was found in dice blanched potato at the lowest temperature (65°C) and pre-dried at 120°C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process. (en)
Title
  • The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato
  • The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato (en)
skos:prefLabel
  • The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato
  • The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato (en)
skos:notation
  • RIV/60460709:41210/13:60661!RIV14-MSM-41210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 79721
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/13:60661
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Red- and blue-fleshed potato, Glycoalkaloids, Technological factors, Dehydrated potatoes (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [5F4B1D926C8B]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 141
http://linked.open...iv/tvurceVysledku
  • Hamouz, Karel
  • Aniolowska, Magda
  • Rytel, Elzbieta
  • Tajner-Czopek, Agnieszka
http://linked.open...ain/vavai/riv/wos
  • 000326766700125
issn
  • 0308-8146
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
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