Organic vs. traditional potato powder

► In this work we compare organic and conventional potato powder. ► Blanching is the pretreatment used for its lower cost and reduction of acrylamide. ► At steam pressure of 0.2MPa and 2rpm there is a minimal nutritional loss. ► The very low aw, avoids the microbial growth and provide a long and saf...

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Bibliographic Details
Published in:Food chemistry 2012-08, Vol.133 (4), p.1264-1273
Main Authors: Carillo, Petronia, Cacace, Domenico, De Pascale, Stefania, Rapacciuolo, Mariateresa, Fuggi, Amodio
Format: Article
Language:English
Subjects:
Acrylamide
Amino acids
Drum drying
Nutritional properties
Potato
Powder
Rheological properties
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Summary:► In this work we compare organic and conventional potato powder. ► Blanching is the pretreatment used for its lower cost and reduction of acrylamide. ► At steam pressure of 0.2MPa and 2rpm there is a minimal nutritional loss. ► The very low aw, avoids the microbial growth and provide a long and safe shelf life. ► Organic and conventional potato powders are equivalent as nutrient content. In this work the profile of primary metabolites in potato (Solanum tuberosum L., cultivar Agria) grown under organic vs traditional farming system was studied, and the influence of heat processing (for producing potato powder) on nutritionally important compounds such as essential amino acids, proteins and carbohydrates was evaluated. The potato powder was obtained by means of a drum dryer using different process parameters (temperature, time and product thickness) to minimise thermal damage on the final product. The effects of these different processes were evaluated by analysing also some other quality indicators, as final moisture, colour of the powder, and rheological properties of the rehydrated puree. Moreover, because of its potential cancerogenity and genotoxicity, acrylamide content was determined in the potato powder obtained and compared with that of its main precursors (asparagine and reducing sugars). The steam pressure of 0.2MPa and 2 r.p.m. allowed to obtain potato powder with a lower acrylamide contents and still a very low water content that caused no microbiological safety problems. This powder, both from conventional and organic farming, when rehydrated, resulted in purees with minimal nutritional losses and colour and consistency very similar to the fresh ones.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.08.088