Food Chemistry 141 (2013) 24952500

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Food Chemistry
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The inuence of dehydrated potatoes processing on the glycoalkaloids

content in coloured-eshed potato
_
Rytel a,, Agnieszka Tajner-Czopek a, Magda Anioowska a, Karel Hamouz b
Elzbieta
a
b

skiego 37/41, 51-630 Wrocaw, Poland

Department of Food Storage and Technology, Wrocaw University of Environmental and Life Science, Chemon
Department of Plant Production, Czech University of Life Sciences in Prague, Czech Republic

a r t i c l e

i n f o

Article history:
Received 18 October 2012
Received in revised form 11 March 2013
Accepted 30 April 2013
Available online 24 May 2013
Keywords:
Red- and blue-eshed potato,
Glycoalkaloids
Technological factors
Dehydrated potatoes

a b s t r a c t
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
eshed potato varieties.
Studied potatoes of coloured eshed varieties were characterised by a low glycoalkaloids content at
5.47 mg 100 g 1. The production of dehydrated potato dice inuenced on the decrease in glycoalkaloids
content in potato products. The majority of these compounds were removed during 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 inuenced on the decrease in glycoalkaloids content than pre-drying
process.
2013 Elsevier Ltd. All rights reserved.

1. Introduction
Over the last few years, red- and blue-eshed potatoes and related products have appeared in the retail trade in some European
countries and the U.S. market. They are quite popular in the countries of southern Africa, where they originate from (Mulinacci et al.,
2008), while in Europe the varieties are an attractive novelty and
an interesting alternative to the traditional white or creamcoloured potato esh. With the ever-increasing consumption of potato products, such as French fries, chips and dehydrated potatoes,
the introduction of new products with coloured esh should interest consumers looking for original snacks. In addition, the coloureshed potatoes are a good source of phenolic compounds, which
play an important role in foods, especially for their sensory attributes. Phenols give a specic acrid and bitter taste, and are responsible for colour and appearance, and may result in sedimentation
and turbidity, particularly in juices, wine or soft drinks (Alasalvar,
Grigor, Zhang, Quantick, & Shahidi, 2001).
The introduction of new varieties of potatoes for consumption
or food processing requires the checking of not only substances
of pro-nutritional functioning on the human body, but should
examine the content of toxic compounds, such as glycoalkaloids.
Potatoes contain two glycoalkaloids, a-chaconine (ca. 60%) and
Corresponding author. Tel.: +48 71 3205239; fax: +48 71 3205221.
E-mail addresses: elzbieta.rytel@wnoz.up.wroc.pl, elzbieta.rytel@up.wroc.pl (E.
Rytel).
0308-8146/$ - see front matter 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2013.04.131

a-solanine (ca. 40%) (Blankemeyer, Stringer, Rayburn, Bantle, &

Friedman, 1992; Friedman & McDonald, 1997; Friedman, Rayburn,
& Bantle, 1991; Haase, 2010), which are important natural toxic
components of potato tubers (Friedman & Dao, 1992; Friedman &
McDonalds, 1997; Ostry, Ruprich, & Skarkova, 2010). Glycoalkaloids are potent poisons (Blankemeyer et al., 1992; Donald, 2008;
Friedman, 2006; Friedman et al., 1991; Haase, 2010; Leri, Innocenti, Andrenalli, Vecchio, & Mulinacci, 2011) with a lethal dose of 3
5 mg kg 1 body weight, which is similar to strychnine and arsenic
(Haase, 2010; JECFA, 1992). Potatoes, with a traditional yellow or
cream-coloured esh, specically Solanum tuberosum, usually contain small amounts of glycoalkaloids, ranging from 310 mg to
100 g 1 on average in mature tubers (Friedman & McDonald,
1997; Knuthsen, Jensen, Schmidt, & Larsen, 2009; Machado, Toledo
& Garcia, 2007; Peksa, Goubowska, Rytel, Lisinska, & Anioowski,
2002; Speijers, 1998). The greatest concentration of total glycoalkaloids (TGA) is in the skin and just beneath the surface (up to
1.5 mm thick), and within the eyes and damaged areas (Wnsch
& Munzert, 1994; Friedman, 2006; Friedman & McDonald, 1997;
Ostry et al., 2010). There are also great differences in TGA content
between individual tubers of the same variety of potato (Friedman,
2006; Friedman & McDonald, 1997; Leri et al., 2011; Leszczynski,
2000).
Potato dehydration involves the use of a number of processes
including cleaning, peeling, slicing and washing in water, and thermal processes such as blanching, steaming, pre-drying or dehydration. All the stages affect the content of pro- and anti-nutritional

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E. Rytel et al. / Food Chemistry 141 (2013) 24952500

compounds, and in production practice it is most desirable to preserve the maximum amount of nutrients and minimise the concentrations of anti-nutritional compounds or toxins. The quality of the
nal product depends not only on a properly performed manufacturing process, but also on the use of appropriate materials with
interesting appearance. The inuence on the quality of the ready
product is not only dependent on the production process, but also
the appropriately selected of raw material with interesting properties of consumption.
Knowledge instead of learning about the factors that contribute
to the loss of toxic compounds is a signicant issue, especially in
the introduction of new varieties in production. Accordingly, 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 redand blue-eshed potato varieties.

Unpeeled potato

peel

Potato after peeling

Potato after cutting and washing

(10x10x10mm)
Potato after blanching
75 C/5min

Pre-drying potato

120 C/1 h

140 C/1 h

160 C/1 h

2. Material and methods

2.1. Raw material
The material used for the study included four varieties of potatoes: Rote Emma and Rosemarie with red-esh, and Blaue St. Galler
and Blaue Annelise with blue esh from the experimental plots
belonging to testing station of The Central Institute for Supervising
and Testing in Agriculture at Prerov nad Labem (The Czech Republic). The research was conducted during the growing seasons in
2010 and 2011. The samples of potato tubers were harvested after
reaching full maturity. The potatoes were collected four times
within 2 years of research (in 2010 and 2011).
We used the potatoes to prepare dehydrated potato dice. In order to determine the effect of blanching and pre-drying temperature on the glycoalkaloid content in potatoes, we applied two
technological variants that are presented in Figs. 1 and 2.
2.2. Potato sample preparation for analysis
The following samples: unpeeled potatoes, peel, potato after
peeling, potato after cutting and washing, potato after blanching
and pre-drying, were frozen and freeze-dried using a lyophilizer
Unpeeled potato

Peel

Dehydrated dice
50 C/12 h
(moisture 10-11%)
Fig. 2. The scheme of the dehydrated dice processing, pre-drying at different
temperatures.

(rm Edwards). These prepared samples and potato dice were then
dried and ground using an electric grinder (rm Retsch). Afterwards, the content of glycoalkaloids (a-chaconine and a-solanine)
were determined in the samples.
2.3. The concentrations of a-solanine and a-chaconine
2.3.1. Apparatus
A high-pressure liquid chromatography HPLC (pro Star) was
used (Varian, Walnut Creek, CA, USA). The HLPC was equipped with
a UV detector 310 type, Microsorb NH2 analytical column
(25  46 cm LD) (Rainin Instrument, Woburn, MA, USA), and a software rm Varian Chromatography System for monitoring the
chromatograph.
2.3.2. Conditions of glycoalkaloids separation
A mixture of tetrahydrofuran (Merck, Germany), acetonitrile
and water 50:20:30 + KH2PO4 (1.02 g) per 1 l was used as an eluent. The process was carried out at a temperature of 35 C, with
a speed of ow of 2 cm3 min 1 and pressure of 11.2 MPa, applying
a light wavelength of 208 nm.

Potato after peeling

Potatoes after cutting and

washing
(10x10x10mm)
Potato after blanching

65 C/5min

75 C/5min

85 C/5min

Pre-drying potato
(120 C/ 1 h)

Dehydrated dice
50 C/12 h
(moisture 10-11%)

Fig. 1. The scheme of the dehydrated dice processing, blanching at different

temperatures.

2.3.3. Sample preparation for chromatographic analysis

The dried material (1 g) was homogenised with 4 cm3 of water
and 30 cm3 of methanol (Labscan, Ireland) for 2 min, followed by
ltration. The ltrate was brought to a nal volume of 50 cm3 with
methanol. A 5 cm3 aliquot of extract was cleaned up on the SPE column (Bond Elut C18; 500 mg; 6.0 cm3, Varian, USA). Glycoalkaloids
were rinsed with methanol and evaporated to dryness in a vacuum
at a temperature of 50 C. The resultant residue was dissolved in
1 cm3 of THF:ACN:H2O 50:20:30. Before application into the column, the sample was cleaned using 0.45 lm lters. The volume of
the injection was 10 ll.
Standard solutions (1 mg cm 3) were prepared by dissolving
10 mg of a-solanine and a-chaconine (Sigma) in 10 cm3 of methanol. Standard solution was dissolved to obtain samples containing
from 1 to 50 lg cm 3 of both a-solanine and a-chaconine. On the

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E. Rytel et al. / Food Chemistry 141 (2013) 24952500

column 10 lL of solution was injected (Peksa et al., 2002; Saito,

Sanford, & Webb, 1990).
2.4. Analytical methods
The quantities of a-solanine and a-chaconine were determined
using the method of Saito et al. (1990) and Peksa et al. (2002). All
the analyses were carried out twice.
2.5. Statistical analysis
The results obtained in the experiment were subjected to statistical calculations using Statistica 10.0 software. A multi-way analysis of variance and Duncans test (P 6 0.05) was applied for the
determination of the signicance of differences between means.
All experiments were performed in four replications from two
years of investigation and the present results show the mean of
all data combined.
3. Results and discussion
The examined potato varieties differed in the content of glycoalkaloids (a-chaconine and a-solanine) (Tables 1 and 2). Higher
amounts of glycoalkaloids were found in blue-eshed varieties
(5.68 mg 100 g 1) fresh weight (f.w.) compared to red-eshed varieties which contained an average 5.26 mg 100g 1 f.w. The examined potatoes contained less than 10 mg 100g 1 f.w. TGA, i.e.
below the permitted limit for potatoes for direct consumption or
further processing, and therefore can be recommended for these
purposes. However, it must noted that they still require constant
control of anti-nutritional compounds, due to their signicant variability under the inuence of external conditions, e.g. during
growth, transport and storage (Rytel, Peksa, Tajner-Czopek, Kita,
& Lisinska, 2011). Next are the important factors affecting the suitability of potatoes for direct consumption or food processing is the
a-solanine/a-chaconine ratio in the tuber, due to the higher toxicity of a-chaconine (Donald, 2008). In general, potatoes contain
about 2 times more a-chaconine than a-solanine.
In our study, the a-solanine to a-chaconine ratio was from 1:1.8
(Blaue St. Galler) to 1:2.1 (Rote Emma) (Table 1). According to Tajner-Czopek, Rytel, Kita, Peksa & Hamouz (2012) in blue-eshed
potatoes the ratio was 1:1.8 (Blue Congo) and in the red-eshed
potatoes was 1:2.2 (Rosalinde). Similarly, our results showed a
lower a-solanine to a-chaconine ratio in red-eshed varieties. In
potato varieties with conventional yellow or cream-coloured esh,
the ratio varies over a wide range from 1:1.2 to 1:2.4 and even up
to 1:3.7 (Friedman, 2006; Friedman & Levin, 2009, chap. 6; Peksa
et al., 2002; Rytel, 2012; Tajner-Czopek, Jarych-Szyszka, & Lisinska,
2008), which primarily depends on the variety.
We also examined potato peel, which contained from
15.33 mg 100 g 1 TGA f.w. to 24.45 mg 100 g 1 TGA (Table 1), with
the amount of TGA in potato peel of red-eshed varieties, to be

Table 1
Total glycoalkaloids content (mg
100 g

about 20% lower compared to the blue-eshed varieties. The TGA

content in potatoes should not exceed 20 mg 100 g 1 (Ginzberg,
Tokuhisa, & Veilleux, 2009; JECFA, 1992; Knuthsen et al., 2009;
Machado et al., 2007) since higher amounts of these compounds
are detrimental to human health. In our study, only the peel of
Blaue Annelise had TGA above safe levels. In addition, the peel
had a higher proportion of the less harmful glycoalkaloid a-solanine compared to potato tubers. Glycoalkaloids are commonly
found mainly in and directly below the potato peel (Friedman &
McDonald, 1997; Peksa, Goubowska, Anioowski, Lisinska & Rytel,
2006; Rytel, Goubowska, Lisinska, Peksa, & Anioowski, 2005), and
therefore potato peelings are treated as a waste product in the food
industry. However, potato peel also contain phenolic compounds
with high antioxidant activity and good antibacterial properties,
in higher amounts than in potato esh (Desotillo, Hadley, & Holm,
1994; Mder, Harshadrai, & Kroh, 2009; Onyeneho & Hettiarachchy, 1993). According to some authors (Desotillo et al., 1994;
Mder et al., 2009) potato peel and their extracts can be used as
a good source of pro-health compounds (polyphenols), but prior
to their use they should be examined with regard to the concentration of toxic glycoalkaloids.
The production of dehydrated potato dice and treated at different temperatures of blanching and pre-drying signicantly inuenced TGA (a-chaconine and a-solanine). The largest amounts of
TGA were removed during peeling (Table 2), on average by 70%
such high losses can be explained by the thickness of peeling. It
must by noted that in our experiment, the potatoes were peeled
manually, whereas mechanical peeling used in industrial production of chips or steam peeling used in French fries and dehydrated
products result in a signicantly lower decrease in TGA. According
to Rytel et al. (2005) steam peeling applied to French fries production resulted in a 40% decrease in TGA, but Mder et al. (2009)
found that steam peeling used in the production of potato granules
removed as much as 77% TGA. Peksa et al. (2006) reported that
mechanical peeling of potatoes for chips decreased TGA content
by only 25%, compared to 60% removal by manual peeling in an
experiment by Tajner-Czopek et al. (2008).
The next step was cutting tubers and washing with water. After
cutting, TGA content decreased by an average of 9% compared to
the respective content of potatoes after peeling (Table 2). Many
authors (Donald, 2008; Peksa et al., 2006; Rytel, 2012) indicate that
glycoalkaloids poorly dissolve in water, so cutting and rinsing in
cold water cannot signicantly affect the content of glycoalkaloids.
Blanching had a signicant impact on the reduction of the content of glycoalkaloids (Table 3, Fig. 3). On average, TGA decreased
by 26% in red-eshed varieties and by 31% in blue-eshed varieties
(Fig. 3) compared to the respective potato concentrations after cutting. Blanching process signicantly inuenced on the loss of glycoalkaloids. The higher the temperature of blanching was used,
the greater the TGA changes were. Dice blanched potatoes at
65 C contained on average 13% less TGA (red-eshed potato)
and 21% (blue-eshed) compared to those of potatoes after the

) in potatoes and peel.

Analysed compounds

Red-esh potatoes

Peel

a-chaconine
a-solanine

Unpeeled potatoes

a-chaconine
a-solanine

TGA

TGA

Blue-esh potatoes

Rote Emma

Rosemarie

Mean

Blaue Annelise

Blaue St. Galler

Mean

10.12a 0.11
5.21a 0.09
15.33a 0.10
3.74bc 0.06
1.74b 0.03
5.48c 0.07

12.20c 0.19
7.17d 0.07
19.37d 0.08
3.41a 0.04
1.63a 0.03
5.04a 0.06

11.16b 0.18
6.19c 0.02
17.35b 0.05
3.58b 0.10
1.69ab 0.04
5.26b 0.05

15.66e 0.09
8.79f 0.02
24.45f 0.11
3.65b 0.05
1.76b 0.04
5.41c 0.04

11.96c 0.10
6.09b 0.03
18.05c 0.06
3.85c 0.05
2.09d 0.03
5.94d 0.06

13.81d 0.08
7.44e 0.04
21.25e 0.10
3.75bc 0.04
1.93c 0.03
5.68e 0.07

SD standard deviation; n = 8, (Duncan test, p < 0.05).

a,b,c,d,e,f
Row indicate signicant differences.

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E. Rytel et al. / Food Chemistry 141 (2013) 24952500

Table 2
Total glycoalkaloids content (mg 100 g
Technological factors

Unpeeled potatoes
Peeld potatoes
Potatoes after cutting

d.m.) in unpeeled potato, potato after peeled and cutting.

Red ash potatoes

Blue esh potatoes

Rote Emma

Rosemarie

Mean

Blaue Annelise

Blaue St. Galler

Mean

25.32b 0.28
6.55a 0.05
6.04a 0.08

23.49c 0.13
5.48b 0.06
4.99a 0.05

24.41c 0.12
6.02b 0.07
5.52a 0.09

21.39c 0.12
7.17b 0.03
6.19a 0.08

29.94c 0.09
8.28b 0.02
7.55a 0.05

25.67c 0.10
7.73b 0.08
6.87a 0.03

SD standard deviation; n = 8, (Duncan test, p < 0.05).

Columns indicate signicant differences.

a,b,c

Table 3
TGA content (mg 100 g

d.m.) in cut potato blanching in different temperature and pre-drying.

Technological factors

Red-esh potato

Blanching

65 C/5 min
75 C/5 min
85 C/5 min
After blanching in 65 C
After blanching in 75 C
After blanching in 85 C

Pre-drying 120 C/1 h

Blue-esh potato

Rote Emma

Rosemarie

Blaue Annelise

Blaue St. Galler

5.52e 0.06
5.08d 0.02
3.99b 0.08
5.47e 0.03
4.93c 0.08
3.30a 0.02

4.19d 0.06
3.14bc 0.06
2.77b 0.02
3.40c 0.05
3.14bc 0.07
2.54a 0.06

5.37e 0.04
4.91d 0.09
3.66b 0.04
4.82d 0.07
4.42c 0.09
3.24a 0.06

5.40f 0.03
5.04d 0.08
3.73b 0.06
5.19e 0.04
4.73c 0.07
3.31a 0.05

SD standard deviation; n = 8, (Duncan test, p < 0.05).

: Columns indicate signicant differences.

a,b,c,d,e,f

7
temp. of blanching in 65C/pre-drying in 120C

LSD=0.23

temp. of blanching in 85C/pre-dryin in 120C

temp. of blanching in 75C/pre-drying in 120C

5.72

temp. of blanching in 75C/ pre-drying in 140C

temp. of blanching in 75C/pre-dryin in 160C

5.05

5
LSD=0.13

TGA (mg 100g -1)

4.43

4.15

4.09
4
E

3.5
b

3.12

3.74
b

2.67

a
A

0
red - fleshed

blue - fleshed

Fig. 3. TGA content (mg 100 g 1) in dehydrated dice potato. (AE) Indicate signicant differences between red-eshed potatoes (Duncan test, p < 0.05). (ad) Indicate
signicant differences between blue-eshed potatoes (Duncan test, p < 0.05).

cutting stage. Raising the temperature by 10 C resulted in a further signicant TGA loss, by an average of 26% (compared to potatoes after cutting). In the blanched red-eshed Rosemarie potatoes,
TGA decreased by 37% compared to samples after cutting. The
highest TGA decrease was observed after blanching at the highest
temperature (85 C), on average by 42% in relation to those of potato after cutting.
The aim of the study was mainly the improvement the colour of
ready products, and temperature and time of this process depended on the quality of raw material (reducing sugars content)
and degree of granulation. Temperature and time of hot water or
steam treatment on the raw material should be kept to a minimum, due to unnecessary loss of pro-healthy compounds, like C
vitamin. The potato dice is generally blanched at 75 C because this

is enough temperature to deactivate enzymes taking part in darkening process of potato pulp and improve the colour of ready product. Whereas treatment time is selected depending on the degree
of granulation the raw material and its destiny.
Usually blanching is performed at 75 C and the duration is selected depending on the neness of the material and its intended
use. Blanching of 10  10 mm dice at 85 C did not adversely affect
the quality of the raw material. After 5 min blanching, the dices
maintained their shape and were not disintegrating.
Maintaining the proper shape and texture of raw material after
blanching depends on the chemical composition of material used.
Examined varieties were characterised by proper content of dry
matter and starch, recommended for dried products production,
on average 2025% and 1519%, respectively.

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E. Rytel et al. / Food Chemistry 141 (2013) 24952500

Table 4
TGA content (mg 100 g

d.m.) in potato after blanching in 75 C/5 min and pre-drying 1 h in different temperature.

Pre-drying temperature

120 C
140 C
160 C

Red-esh potato

Blue-esh potato

Rote Emma

Rosemarie

Blaue Annelise

Blaue St. Galler

4.93c 0.08
4.86bc 0.04
4.78a 0.07

3.14c 0.07
2.82b 0.03
2.35a 0.05

4.42a 0.09
4.80b 0.07
4.68b 0.08

4.73c 0.07
3.72b 0.07
3.34a 0.03

SD standard deviation; n = 8, (Duncan test, p < 0.05).

: Columns indicate signicant differences.

a,b,c

The difference in TGA between the samples blanched at 65 and

75 C was approximately 10%, and between 75 and 85 C was 16%
(Table 3). Red-eshed potato varieties showed greater changes in
the content of a-chaconine and a-solanine, irrespective of the
blanching temperature.
The next step was the pre-drying of blanched dice at different
temperatures (Fig. 1). The process of pre-drying for 1 h at 120 C
signicantly affected the loss of tested compounds (Table 3,
Fig. 3). At this stage, TGA in potatoes decreased by 12% in redeshed varieties and by 11% in blue-eshed varieties (Table 3).
Fig. 2 presents the inuence of the various temperatures of predrying of dice blanched at 75 C for 5 min, we observed a signicant TGA decrease in the samples (Table 4). The biggest TGA losses
occurred at the highest temperature (160 C), with TGA decrease
by 7% in red-eshed varieties and by 14% in blue-eshed varieties.
Raising the temperature of pre-drying from 120 to 140 C, did not
result in any signicant changes in TGA in blue-ash varieties and
about 6% decrease in red-eshed varieties. Signicant TGA losses
occurred only at 160 C, on average by 17%, in red-eshed varieties
and the major changes were blue-eshed varieties (Table 4).
Fig. 3 presents TGA content in the dice obtained after blanching
and pre-drying at different temperatures. The biggest TGA losses
occurred in dice blanched at 85 C and pre-dried for 1 h at
120 C, regardless of the potato variety, with larger changes in
the red-eshed varieties. Dice blanched at the standard temperature of 75 C and pre-dried at higher temperatures 140 and
160 C, had on average less glycoalkaloids than those of dice
blanched at 65 and 75 C and pre-dried at the lowest temperature
of 120 C. The use of higher temperatures than those used most
commonly, i.e. 75 C in blanching and 120 C in pre-drying resulted
in higher TGA decreases. High changes in TGA content in blanching
at 85 C can be caused not only by higher temperatures, but by the
water, which probably leached some of the glycoalkaloids.
According to Friedman (2006), glycoalkaloids do not dissolve
easily in water and therefore boiling or blanching do result in a
considerable decrease (Friedman, 2006; Mulinacci et al., 2008).
Many authors (Donald, 2008; Friedman, 2006; Peksa et al., 2006)
report signicant TGA decrease after peeling and frying. Chip production results in a 7277% TGA decrease in potatoes and thus the
production of French fries contributes to a 8090% TGA loss. Mder
et al. (2009) showed that only the peeling and blanching processes
used in industrial production of granules signicantly reduce the
amount of TGA in potatoes, while drying had no effect on the
TGA content. In the current study, we found similar relationships.
A long process of nal drying (1214 h) in low temperature (50 C)
did not inuence on the degradation TGA content. According to
Friedman (2006), the temperature range needed to signicantly
decrease TGA is 170180 C, and additionally the degradation is
accelerated by frying particulate material (French fries or chips)
in hot oil. Frying results in glycoalkaloids transfer to the oil, while
on the other hand, the use of oil that is highly saturated with these
compounds results in the diffusion of TGA to the fried potato slices
(Friedman, 2006). Drying of the particulate material is not associated with leaching, and therefore dehydrated potatoes may contain
higher amounts of TGA than fried products. In our research, nal

dehydrated products contained, on average, about 16% of the initial

TGA content in the material.
4. Conclusions
Studied potatoes of red and blue eshed varieties were characterised by a low glycoalkaloids content and proportion between asolanine and a-chaconine that ranged from 1.0:1.8 to 1.0:2.1. The
production of dehydrated potato dice at different temperatures
of blanching and pre-drying signicantly inuenced TGA (a-chaconine and a-solanine). The highest amounts of TGA were removed
during peeling and blanching by about 70% and 29% respectively.
The highest TGA losses occurred in dice blanched at 85 C and
pre-dried for 1 h at 120 C, regardless of the potato variety, with
larger changes in the red-eshed varieties. Dice blanched at 75 C
and pre-dried at high temperatures: 140 and 160 C, had a less glycoalkaloids content, than dice blanched at 65 and 75 C and predried at a lower temperature of 120 C. The use of higher temperatures than those used most commonly, i.e. 75 C in blanching and
120 C in pre-drying resulted in higher TGA decreases.
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