title: Anthocyanin and antioxidant activity of snacks with coloured potato.
abstract: Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties. Flours with the highest antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour prepared from the Blue Congo exhibited a much higher total polyphenol and anthocyanin content. Snacks produced with coloured flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks with flour from the purple-fleshed Blue Congo and red-fleshed Herbie 26.
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland. Electronic address: agnieszka.nems@wnoz.up.wroc.pl.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Nemś
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Pęksa
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
authors.forename: Alicja Z
authors.initials: AZ
authors.lastname: Kucharska
authors.affiliation: Department of Fruit, Vegetable and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Sokół-Łętowska
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Kita
authors.affiliation: Department of Food Storage and Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Poland.
authors.forename: Wioletta
authors.initials: W
authors.lastname: Drożdż
authors.affiliation: Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Czech Republic.
authors.forename: Karel
authors.initials: K
authors.lastname: Hamouz
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000494:pharmacology*; D003116:Color; D005433:Flour / Q000032:analysis; D005511:Food Handling; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000032:analysis; D062410:Snacks; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D059808:Polyphenols
keywords: Anthocyanins; Antioxidant activity; Coloured potatoes; Polyphenols; Snacks