Enrichment of potato slices with vitamins C and D by vacuum impregnation

This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was increased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and approximately 6.5% in the ABTS method) compared to the control sample. While very low losses were observed in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-impregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.