ABSTRACT
The aim of this work was to study pre-dehydration treatments to maintain consumption quality of processed potatoes (Solanum tuberosum) over a long storage period. Tubers of the cultivars Asterix, Macaca and Agata were cut into cubes and submitted to the following pre-dehydration treatments: water (control), blanching, and blanching with different doses of sodium metabisulfite. Sulphur dioxide residue and microorganism detection were determined right after the dehydration process was completed. Water activity, color, rehydration ratio, cooking time and rehydration ratio after cooking were determined at the beginning and after one and two years of storage. Blanching, cultivar and storage affected rehydration ratio, an important parameter used to measure the quality of dehydrated products. Tubers with higher dry mass content resulted in lower water activity and rehydration ratio, longer cooking time and higher rehydration ratio after cooking than those with lower dry mass. The combination of blanching with sodium metabisulfite improves product quality, reduces microbial load, enhances dehydration rate and prevents oxidation and browning reactions during processing and storage. The effects of the structural damages of pre-dehydration and dehydration treatments on the rehydration ratio and the rehydration ratio after cooking increase with storage of processed potatoes.
Keywords:
Solanum tuberosum; shelf life; rehydration; cooking
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