NDLI: Effect of Genotype and Storage on Glycoalkaloid and Acrylamide Content and Sensory Attributes of Potato Chips

Content Provider	Springer Nature Link
Author	Amer, Fauzi S. Reddivari, Lavanya Madiwale, Gaurav P. Stone, Martha Holm, David G. Vanamala, Jairam
Copyright Year	2014
Abstract	Potato chips are the most popular snack foods consumed in Western countries. Potato chips contain beneficial bioactive compounds such as resistant starch, polyphenols etc. along with naturally occurring glycoalkaloids (GA) and processing induced acrylamide (AL). Information on the effect of genotype and storage on both GA and AL are limited. In this study the effect of cultivar and storage on both GA and AL content in potato chips was evaluated using four potato cultivars. In addition, reducing sugars and sensory attributes were measured in response to storage time and cultivar. Potato chips made from fresh and stored tubers were analyzed for total GA and AL using High Performance Liquid Chromatography and Ultra Performance Liquid Chromatography, respectively. Raw potatoes were analyzed for reducing sugars using a spectrophotometer. Sensory attributes of potato chips were assessed using 114 untrained panelists. The effect of storage on GA and AL content is cultivar dependent. Purple-fleshed cultivars were more susceptible to storage induced increase in AL content. Storage of potatoes at low temperature (4 °C) resulted in a significant increase in GA, AL and reducing sugar content after 90 days. Positive correlations were observed for the overall acceptability, texture, taste, ranking and GA/AL content, emphasizing the positive role of GA/AL on sensory qualities. These results indicate that an increase in GA and AL content with storage is dependent on cultivar. Thus, it is critical to select cultivars and optimize the storage conditions to lower GA/AL content in the potato chips, while retaining the sensory attributes and health-benefiting compounds.Las papas fritas son las botanas o boquitas más populares que se consumen en los países del oeste. Contienen compuestos bioactivos benéficos, tales como almidón resistente, polifenoles, etc., junto con glicoalcaloides naturales (GA) y acrilamida (AL) inducida por el procesamiento. Es limitada la información sobre el efecto de genotipo y almacenamiento en ambas. En este estudio se evaluó el efecto de variedad y almacén en el contenido de GA y AL en papas fritas en cuatro variedades. Además, se midieron los azúcares reductores y los atributos sensoriales en respuesta al tiempo de almacenamiento y variedad. Se analizó el freído de tubérculos frescos y almacenados para GA y AL totales utilizando cromatografía líquida de alta resolución (HPLC) y de ultra alta resolución, respectivamente. Se analizaron las papas crudas para azúcares reductores con un espectrofotómetro. Los atributos sensoriales de las frituras se estudiaron utilizando 114 panelistas no entrenados. El efecto del almacén en el contenido de GA y AL es dependiente de la variedad. Las variedades de pulpa morada fueron más susceptibles al aumento en el contenido de AL inducida por el almacenamiento. Las papas en bodegas a baja temperatura (4°C) resultaron en un aumento significativo en el contenido de GA, AL y azúcares reductores después de 90 días. Se observaron correlaciones positivas para las calificaciones de la aceptabilidad en general, textura, sabor y contenido de GA/AL, con énfasis en el papel positivo de GA/AL en las cualidades sensoriales. Estos resultados indican que un aumento en el contenido de GA y AL con el almacenamiento depende de la variedad. De aquí que es crítica la selección de variedades y la optimización de las condiciones de almacén para bajar el contenido de GA/AL en papas fritas, mientras se mantengan los atributos sensoriales y los compuestos benéficos para la salud.
Starting Page	632
Ending Page	641
Page Count	10
File Format	PDF
ISSN	1099209X
Journal	American Potato Journal
Volume Number	91
Issue Number	6
e-ISSN	18749380
Language	English
Publisher	Springer US
Publisher Date	2014-07-23
Publisher Institution	Potato Association of America
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Solanum tuberosum Cultivar Storage HPLC Plant Sciences Agriculture Plant Genetics & Genomics Plant Breeding/Biotechnology Plant Pathology
Content Type	Text
Resource Type	Article
Subject	Plant Science Agronomy and Crop Science

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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