Naslov
Influence of blanching time on physical properties and PPO activity of biofortified potato

Autori
Lončarić, Ante ; Kovač, Tihomir ; Blažević, Ante ; Lončarić, Zdenko ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 161-161

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
biofortified potato ; blanching ; texture ; colour ; PPO

Sažetak
The main cause of endemic goitre is iodine deficiency. Iodine deficiency could also lead to the goitre, hypothyroidism and hyperthyrotiropinemia and it is often accompanying with zinc and selenium deficiency. One way to increase the dietary intake of iodine, zinc and selenium is the production of crops, such as potato, with higher concentrations of named compounds in their edible portions. Potatoes are widely cultivated all over the world, especially in many developing countries. It is commonly processed into potato flours, purees, and chips, which are favoured by consumers. However, enzymatic activity in the potato can result in a series of deterioration reactions including undesirable colour and texture. Blanching is a crucial step usually carried out prior to processes such as frying, drying, freezing, and storing because it can inactivate enzymes, destroy microorganisms, and eliminate air in the potato. The aim of this study was to analyse the effects of heating blanching at 100 °C (0, 30, 60 and 90 sec) on the inhibition of PPO, to evaluate the changes of texture and colour of biofortified and control potato after heating blanching and before blanching. The polyphenol oxidase (PPO) activity was affected and decreased by blanching process at all examined time-points. Moreover, the blanching had a significant effect on the colour of processed potato (p<0.05), the values of L*, a*, b* and ΔE were significantly changed, while temperature had no significant effect on b* value. The value of L* and b* decreased with longer treatment times. During the blanching processing hardness decreased with longer treatment times. The flesh firmness was from 408.36 to 486.35 g for untreated potato and from 174.34 to 322.99 g for potato blanched for 90 sec. In conclusion, the blanching process applied to the biofortified potato showed beneficial effect on the PPO activity, texture and colour. Such results suggest suitability of biofortified potato for cultivation, processing up to food products with purpose of increase of the dietary intake of iodine, zinc and selenium.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA