The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato

Studied potatoes of coloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47 mg 100 g−1. The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed during the peeling (70%) and blanching process (29%). Potato dice blanched at the highest temperature (85 °C) and pre-dried at 120 °C was characterised by the lowest quantity of glycoalkaloids content, whereas the highest content of these compounds was found in dice blanched potato at the lowest temperature (65 °C) and pre-dried at 120 °C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process.