The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

• Published in: International journal of food science & technology 2015-08, Vol.50 (8), p.1737-1742
• Main Authors: Rytel, Elżbieta, Tajner-Czopek, Agnieszka, Kita, Agnieszka, Miedzianka, Joanna, Bronkowska, Monika
• Format: Article
• Language: English
• Subjects: Chip processing; Food processing industry; Food science; glycoalkaloids; Nitrates; nitrates (V); optic selection; potato washing; Potatoes; Snack foods
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12840

Summary The aim of this study was to determine the influence of pretreatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V), and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The preselection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pretreatment of the raw material, 29% remained after slicing, and 10% remained in the chips after frying relative to the unpeeled potatoes. The aim of this paper was to determine the influence of pre‐treatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V) and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The pre‐selection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pre‐treatment of the raw material, 29% remained after slicing and 10% remained in the chips after frying relative to the unpeeled potatoes.