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United States Department of Agriculture

Agricultural Research Service

Research Project: Optimization of the Nutritional, Functional, and Sensory Properties of Raw and Processed Legumes, Grains, and Specialty Crops

Location: Healthy Processed Foods Research

Title: Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods

Authors
item Nayak, Balunkeswar -
item Berrios, Jose
item Power, Joseph -
item Ji, Yulin -
item Tang, Juming -

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 10, 2010
Publication Date: October 10, 2011
Citation: Nayak, B., Berrios, J.D., Power, J.R., Ji, Y., Tang, J. 2011. Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods. Journal of Food Processing and Preservation. 35(5):571-580.

Interpretive Summary: Colored potatoes (Solanum tuberosum L.) are a rich source of natural compounds with antioxidant properties similar to those reported for ascorbic acid (Vitamin C). In this study, retention of total antioxidants in fresh colored potatoes and dried potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant value was higher in purple potato flesh compared to those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying, drum drying and refractance window drying to prepare potato flakes. Results showed no significant loss in total antioxidant value content of flakes in all drying methods obtained under study. Colored potatoes could provide excellent source of antioxidant-rich ingredient for the production of nutritionally enhanced food products.

Technical Abstract: Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants from polyphenols, carotenoids, tocopherol and ascorbic acid. In this study, retention of total antioxidants in fresh colored potatoes and processed potato flakes prepared as potential ingredients for snack foods was studied. Total antioxidant capacity, total phenolics and total anthocyanin were higher in purple potato flesh compared to those from red, yellow and white potato cultivars. Peeled purple potatoes were blanched and dehydrated by freeze drying, drum drying and refractance window drying to prepare potato flakes. Results showed no significant loss in total antioxidant capacity and total phenolic content of flakes in all drying methods obtained under study. However, 45, 41 and 23 % losses in total anthocyanin content were observed in potato flakes dried under freeze drying, drum drying and refractive window drying, respectively. Colored potatoes could provide excellent source of antioxidant-rich ingredient for the production of nutritionally enhanced food products.

Last Modified: 10/22/2014
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