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Anthocyanin and antioxidant activity of snacks with coloured potato
- Source :
- Food Chemistry. 172:175-182
- Publication Year :
- 2015
- Publisher :
- Elsevier BV, 2015.
-
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.
- Subjects :
- Antioxidant
Food Handling
medicine.medical_treatment
Flour
Color
Polyphenols
General Medicine
Raw material
Antioxidants
Analytical Chemistry
Potato processing
Anthocyanins
chemistry.chemical_compound
chemistry
Polyphenol
Anthocyanin
Pellet
medicine
Food science
Snacks
Oxidation-Reduction
Solanum tuberosum
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 172
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....c40d99d6e1f3d10aee503f183a0169e8