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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #273043
Title: Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods

Author
item NAYAK, BALUNKESWAR - Washington State University
item Berrios, Jose
item POWER, JOSEPH - Washington State University
item JI, YULIN - Washington State University
item TANG, JUMING - Washington State University

Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/10/2010
Publication Date: 10/10/2011
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.