Effect Of The Production Process On The Content Of Anthocyanins In Dried Red-Fleshed Potato Cubes

This study aimed at determining the effect of particular stages in the laboratory manufacture of dehydrated potato cubes on the stability of anthocyanin content in red-fleshed potato varieties. The raw material used in the study was potatoes of the following three red-fleshed varieties: Rosemarie, Herbie 26, and Rote Emma.The analysed potato varieties differed in their respective content of anthocyanins and polyphenols. A higher content of these compounds was found in potatoes of Rote Emma cv. (216 mg / 100 dm polyphenols and 37.3 mg /100 g anthocyanins).The greatest losses of anthocyanins were noted after peeling and pre-drying and those of total polyphenols were noticed after blanching, pre-drying and drying. In comparison to the raw material, only ca. 25% of anthocyanins and ca. 31% of total polyphenols remained in the finished product. Among the analysed varieties, Rote Emma might be recommended for the production of dried potato cubes. This is because the highest content of biologically active compounds was present in potatoes of this variety after the production process.