Skip to main content
SpringerLink
Log in

Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Four different potato cultivars, namely, Kufri Chipsona 1 and Kufri Frysona (processing purpose), Kufri Jyoti and Kufri Bahar (table purpose) were converted into flesh and peel powder (raw and after boiling) and studied for their respective biochemical and functional attributes to get an idea of possible dynamics of their utilization in different food formulation as bioadditives. The 16 variants of powder obtained retained less than 10% moisture content and demonstrated ‘very good’ to ‘fair’ flowability. Peel powders recorded a higher total mineral, fiber, phenolic contents and total antioxidant activity than the flesh powders which were significantly affected by boiling. Among raw and boiled flesh powders, highest reducing and total sugars were recorded for Kufri Bahar while least was observed in Kufri Chipsona 1. Colour coordinate showed that boiling imparts brightness to flesh powder while peel powder got darkened. Boiling of the tubers resulted in an increase in the resistant starch (~ 29% maximum) and flavour (~ 180% maximum) component. Peel exhibited a total glycoalkaloid content in the range of 0.75 (Kufri Frysona) to 1.7 mg/100 g (Kufri Bahar) that is well within the acceptable limits. Rheological study of the flesh powders revealed a reduction of about 11–18 °C in pasting temperature and about 87–90% in peak viscosity, setback, breakdown value and final viscosity upon boiling. This study revealed that the traditional processing method such as boiling can significantly modify the techno-functional characteristics of potato flesh and peel powders which can further govern their end use in various food formulations.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Al-Weshahy A, Rao VA (2012) Potato peel as a source of important phytochemical antioxidant nutraceuticals and their role in human health—a review. In: Venketeshwer Rao (ed) Phytochemicals as nutraceuticals—global approaches to their role in nutrition and health. InTech Publishers. http://www.intechopen.com/books/phytochemicals-as-nutraceuticals-globalapproaches-to-their-role-in-nutrition-and-health/potato-peel-as-a-source-of-important-phytochemicalantioxidant-nutraceuticals-and-their-role-in-human

  • Anonymous (2017) Horticulture Statistics at a Glance 2017 Department of Agriculture, Cooperation and Farmers Welfare. Government of India

  • Apak R, Guclu K, Ozyurek M, Karademir SEA (2004) Novel total antioxidant capacity index for dietary polyphenols, vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 52:7970–7981

    Article  CAS  Google Scholar 

  • Arapoglou D, Varzakas T, Vlyssides A, Israilides C (2010) Ethanol production from potato peel waste (PPW). Waste Manag 30:1898–1902

    Article  CAS  Google Scholar 

  • Avula RY, Singh RK (2009) Functional properties of potato flour and its role in product development—a review. Food 3:105–112

    Google Scholar 

  • Bandana SV, Kaushik SK, Singh B, Raigond P (2016) Variation in biochemical parameters in different parts of potato tubers for processing purposes. J Food Sci Technol 53:2040–2046

    Article  CAS  Google Scholar 

  • Beuchat LR (1977) Functional and electrophoretic characteristics of succinylated peanut flour proteins. J Agric Food Chem 25:258–261

    Article  CAS  Google Scholar 

  • Camire ME, Zhao J, Violette D (1993) In vitro bile acid binding by extruded potato peels. J Agric Food Chem 41:2391–2394

    Article  CAS  Google Scholar 

  • Camire ME, Violette D, Dougherty MP, McLaughlin MA (1997) Potato peel dietary fiber composition: effects of peeling and extrusion cooking processes. J Agric Food Chem 45:1404–1408

    Article  CAS  Google Scholar 

  • Carr RL (1965) Evaluating flow properties of solids. J Chem Eng 72:163–168

    CAS  Google Scholar 

  • Egbuonu ACC, Nzewi DC (2014) Effect of blanching prior to oven-drying on some functional compositions of bitter yam (Dioscorea dumetorum). Res J Med Plants 8:231–238

    Article  CAS  Google Scholar 

  • Friedman M (1997) Chemistry, biochemistry, and dietary role of potato polyphenols—a review. J Agric Food Chem 45:1523–1540

    Article  Google Scholar 

  • Goula AM, Adamopoulos KG, Kazakis NA (2004) Influence of spray drying conditions on 391 tomato powder properties. Dry Technol 22:1129–1151

    Article  Google Scholar 

  • Gupta VK, Luthra SK, Singh BP (2015) Storage behaviour and cooking quality of Indian potato varieties. J Food Sci Technol 52:4863–4873

    Article  CAS  Google Scholar 

  • Higley JS, Love SL, Price WJ, Nelson JE, Huber KC (2003) The rapid visco analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties. Am J Potato Res 80:195–206

    Article  Google Scholar 

  • Hopkins S, Gormley R (2000) Rheological properties of pastes and gels made from starch separated from different potato cultivars. Lebensm-wiss u-technol 33:388–396

    Article  CAS  Google Scholar 

  • Im HW, Suh BS, Lee SU, Kozukue N, Ohnisi-Kameyama M, Levin CE, Friedman M (2008) Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes. J Agric Food Chem 56:3341–3349

    Article  CAS  Google Scholar 

  • Jansky SH (2010) Potato flavor. Am J Potato Res 87:209–217

    Article  CAS  Google Scholar 

  • Jeddou KB, Bouaziz F, Ellouzi SZ, Chaari F, Chaabouni SE, Ghorbel RE, Ellouz ON (2017) Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chem 217:668–677

    Article  Google Scholar 

  • Lane JH, Eynon L (1923) Volumetric determination of reducing sugars by means of Fehling’s solution, with methylene blue as internal indicator. IS1 XXV, pp 143–149

  • Marwaha RS, Pandey SK, Kumar D, Singh S, Parveen Kumar V (2010) Potato processing scenario in India: industrial constraints, future projections, challenges ahead and remedies. J Food Sci Technol 47:137–156

    Article  CAS  Google Scholar 

  • Medcalf DG, Gilles KA (1965) Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558–568

    CAS  Google Scholar 

  • Murayama D, Kimura T, Tsuboi K, Yamada D, Santiago DM, Koaze H, Yamauchi H (2015) Applicability of dry flours produced from a table potato variety (Solanum tuberosum L. cv. May Queen) in bread making. Food Sci Technol Res 21:285–290

    Article  Google Scholar 

  • Oduro I, Ellis WO, Aryeetey SK, Ahenkora K, Otoo JA (2000) Pasting characteristics of starch from new varieties of sweet potato. Trop Sci 40:25–28

    Google Scholar 

  • Onuegbu NC, Nworah KO, Essien PE, Nwosu JN, Ojukwu M (2013) Proximate, functional and anti-nutritional properties of boiled ukpo seed (Mucuna flagellipes). Flour Niger Food J 31:1–5

    Article  Google Scholar 

  • Ormerod A, Ralfs J, Jobling S, Gidley M (2002) The influence of starch swelling on the material properties of cooked potatoes. J Mater Sci 37:1667–1673

    Article  CAS  Google Scholar 

  • Ostry V, Ruprich J, Skarkova J (2010) Glycoalkaloids in potato tubers: the effect of peeling and cooking in salted water. Acta Aliment 39:130–135

    Article  CAS  Google Scholar 

  • Raigond P, Singh B, Gupta VK, Singh BP (2014a) Potato flavour: profiling of umami 5′ nucleotides from Indian potato cultivars. Ind J Plant Physiol 19:338–344

    Article  Google Scholar 

  • Raigond P, Ezekiel R, Raigond B (2014b) Resistant starch in food: a review. J Sci Food Agric 95:1968–1978

    Article  Google Scholar 

  • Raigond P, Singh B, Dutt Som, Dalamu Joshi A (2017) Potential of Indian potatoes for the management of hyperglycemia. Indian J Hortic 74:103–108

    Article  Google Scholar 

  • Raj D, Joshi VK, Lal BB (2011) Yield, quality and storability of the potato flour of different Indian cultivars. Int J Food Ferment Technol 1:111–117

    Google Scholar 

  • Ranganna S (2007) Handbook of analysis and quality control for fruits and vegetable products, 2nd edn. Tata McGraw-Hill Publishing Company Ltd, New York

    Google Scholar 

  • Reddivari L, Hale AL, Miller JRJC (2007) Determination of phenolic content, composition and their contribution to antioxidant activity in speciality potato selections. Am J Potato 84:275–282

    Article  CAS  Google Scholar 

  • Sajilata MG, Singhal RS, Kulkarni PR (2006) Resistant starch—a review. Comp Rev Food Sci Food Saf 5:1–17

    Article  CAS  Google Scholar 

  • Schieber A, Saldaña MDA (2009) Potato peels: a source of nutritionally and pharmacologically interesting compounds—a review. Food 3:23–29

    Google Scholar 

  • Sell NJ (1992) Food process industries. In: Industrial pollution control: issues and techniques, 2nd edn. Wiley, New York, pp 294–327

  • Singh B, Rajgond P, Barwal S, Mehta A, Chopra S, Joshi A, Dutt S (2016) Glycoalkaloids in peels of Indian potatoes. Potato J 43:86–92

    Google Scholar 

  • Tierno R, Hornero-Mendez D, Gallardo-Guerrero L, Lopez-Pardo R, de Galarreta JIR (2015) Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. J Food Compos Anal 41:58–65

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work is part of the Masters Degree Programme of Ahmad Farid Azizi. We wish to acknowledge and thank ICAR for providing financial assistance in the form of India Afghanistan Fellowship during his degree programme.

Author information

Authors and Affiliations

  1. Tabasom Raisin Processing Factory, Second Plot of Pole Charkh Industrial Parks, Kabul, Afghanistan

    Ahmad Farid Azizi

  2. Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India

    Shruti Sethi & Alka Joshi

  3. Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India

    Anju Mahendru Singh

  4. Crop Physiology, Biochemistry and Postharvest Technology, CPRI, Shimla, India

    Pinky Raigond

  5. CPRIC, Modipuram, Uttar Pradesh, India

    Manoj Kumar Singh

  6. Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India

    R. K. Yadav

Authors
  1. Ahmad Farid Azizi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Shruti Sethi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Alka Joshi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Anju Mahendru Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Pinky Raigond
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Manoj Kumar Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. R. K. Yadav
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shruti Sethi.

Ethics declarations

Conflict of interest

No potential conflict of interest was reported by the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Azizi, A.F., Sethi, S., Joshi, A. et al. Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications. J Food Sci Technol 57, 3955–3965 (2020). https://doi.org/10.1007/s13197-020-04424-3

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04424-3

Keywords

Search

Navigation