Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes

The usefulness of β-cyclodextrin (β-CD) in enhancing the food and nutritional quality of precooked potatoes was studied. After blanching, potato slices (Solanum tuberosum var. Agata) were cooled. This was followed by dipping in solutions containing β-CD, ascorbic and citric acids, either alone or in combination with β-CD, and vacuum packaging in pouches. The potatoes were pasteurised/precooked and cooled. These samples were then analyzed for colour parameters, microbial count, Resistant Starch (RS) concentration, fat content after a frying test immediately and after 7, 14 and 28 days of storage at 4 °C. Results showed that dipping with β-CD gave the lightest colour (ΔL*) and a more attractive appearance. However, growth of aerobic mesophilic bacteria was observed in samples dipping in solutions with β-CD alone. From the nutritional point of view, the effect of β-CD on the RS content of potatoes may be related to storage time.