Abstract：
:Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties. Flours with the highest antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour prepared from the Blue Congo exhibited a much higher total polyphenol and anthocyanin content. Snacks produced with coloured flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks with flour from the purple-fleshed Blue Congo and red-fleshed Herbie 26.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nemś A,Pęksa A,Kucharska AZ,Sokół-Łętowska A,Kita A,Drożdż W,Hamouz Kdoi
10.1016/j.foodchem.2014.09.033subject
Has Abstractpub_date
2015-04-01 00:00:00pages
175-82eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01400-9journal_volume
172pub_type
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