Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

Author:

Gikundi Evelyne Nkirote1,Buzera Ariel23ORCID,Orina Irene2,Sila Daniel2

Affiliation:

1. Graduate School of Animal Science and Agriculture, Obihiro University of Agriculture and Veterinary Medicine, Inadacho, Nishi 2 Sen-1, Obihiro 080-8555, Hokkaido, Japan

2. School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi P.O. Box 62000-00200, Kenya

3. Faculty of Agriculture and Environmental Science, Universite Évangélique en Afrique, Bukavu P.O Box 3323, Sud-Kivu, Democratic Republic of the Congo

Abstract

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < −0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5–97.6% of the lightness of French fries and 88.4–94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12–22 mg/100g and 8–14 mg/100g, respectively, for the varieties in this study.

Funder

Japan International Cooperation Agency (JICA)

Jomo Kenyatta University of Agriculture and Technology

Publisher

MDPI AG

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