The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes

Abstract

French fries made from coloured-fleshed potatoes may be interesting alternative to the traditional snacks for consumers. However, potatoes contain glycoalkaloids (TGA), so potato tubers and obtained fried snacks should be subjected to comprehensive examination. The aim of this study was to determine the effect of different stages of French fries processing on the content of TGA (α-solanine and α-chaconine) in the red- and blue-fleshed potatoes, in semi-products and ready-to-eat products. It was stated that during the processing of French fries prepared from coloured-flesh potato varieties significantly decreased the content of TGA (α-solanine and α-chaconine) in the samples obtained at different stages of the process compared to the raw material. Potatoes with blue-fleshed of Vitelotte variety and red-fleshed of Highland Burgundy Red variety can be used to French fries processing due to their low content of TGA (in unpeeled and peeled potatoes). However, Blue Congo variety with blue-fleshed should not be applied to French fries processing, because of high TGA content in raw material and first of all in peeled potatoes flesh. The peeling process of coloured-fleshed potatoes decreased in TGA content on average by about 50 %, cutting process on average by about 53 %, whereas blanching on average by about 58 % compared with the raw material. The highest decrease in TGA content was caused by frying process. The mean values were about 97.5 % in ready-to-eat French fries. In French fries after I and II steps of frying, the ratio α-solanine to α-chaconine was lower (1.0:2.0) than in unpeeled potatoes (1.0:2.3). © 2014 The Author(s).