‘Blaue Anneliese’ bulvių traškučių kokybės įvertinimas

Abstract

Potatoes with colored (purple and red) flesh have attracted attention from manufacturers and consumers for their exceptional color, nutritional value, antioxidant activity and taste over the last ten years. The aim of the study was to evaluate the influence of slice thickness and frying temperature on the quality of ‘Blaue Anneliese’ potato chips. The object of research were chosen chips made of ‘Blaue Anneliese’ potato variety with dark purple flesh. The research was conducted in 2018–2019. The potato tubers were thoroughly washed and cut with a special slicer into 1 and 2 mm slices. The drained slices were fried in rapeseed oil at 160°C and 180°C temperature for 3 to 5 minutes. There were conducted research in potato chips: fat content, phenolic compounds and color of the potato chips. Study data were evaluated by two-way analysis of variance (ANOVA) using a computer program STATISTICA. The fat content of studied chips ranged from 38.60% to 40.52%. Significantly the highest fat content was found in 2 mm thick chips roasted at 180°C temperature – 40.52%. Significantly the lowest fat content was absorbed by 1 mm thick chips roasted at 160°C – 38.60%. The content of phenolic compounds in dark purple ‘Blaue Anneliese’ chips ranged from 13.97 to 21.27 mg g-1. The highest content of phenolic compounds was found in 21.27 mg g-1 1 mm thick chips, roasted at 160°C. Significantly the lowest content of these compounds was found in 2 mm thick chips roasted at 180°C – 13.97 mg g-1. In ‘Blaue Anneliese’ chips, the coordinate L* values ranged from 22.47 to 33.16 NBS. Significantly the highest value of the luminance coordinate L * was found in 1 mm thick chips, which were deep fried at 180°C – 22.47 NBS. The coordinates a * for chips were on the red scale and b * for the blue.