Effect of some technological practices on solanine in potato tubers [electronic resource].

Includes references.

The present study was conducted to determine the effect of some technological practices on solanine content in potato sticks .Data indicated that peeling process caused a significant decrease in solanine content in potato, being 14.44% and 58.25 % (on dry weight basis) when the depths of the removal peel were approximately 0.5 and 3 mm, respectively. Boiling process at 100 Co for different periods (3-9 min) did not significantly reduce the solanine content of potato sticks. Frying of potato sticks at 170 Co for 3and 6 min caused a significant decline in solanine content. The percentages of solanine reduction after trying for 3 and 6 min, were 68.79% and 75.58 % ( on dry weight basis), respectively. Soaking of potato sticks in 4% acetic acid for different periods led to a significant reduction in solanine. The reduction was] 0.51 %, 26.61 %, 32.56% and 48.93% after soaking for 15,30,45 and 60 min, respectively. Soaking of potato sticks in 4% acetic acid for 30 and 60 min then boiling for 9 min or trying for 6 min resulted in a high reduction in solanine content of potato sticks (27.44% ,50.85 %, 80.55% and 89.08%, respectively). Separation of solanine from potato sticks subjected to the aforementioned treatments by TLC confirmed the results obtained in the present study.

Summary in Arabic.

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