Potato peels, fried

Processing raw food reduced disulfoton levels in some potato products (Kleinschmidt 1971). Total residues were reduced by 35% with lye peeling. Lye peeling plus the first water blanching reduced the total disulfoton residue on a dry weight basis by 58, 74 and 61 % for french fries, dehydrated potato cubes and dehydrated mashed potatoes, respectively. 

A Turkish study examined the effect of freeze-storing peeled, blanched then fried potatoes and found a 10% loss of vitamin C after 6 months of storage at — 18°C (Tosun and Yiicecan, 2008). However, a 51% loss was caused by the pre-freezing operations, which sounds a cautionary note about the importance of how potatoes are handled during processing. Some of our own... 

Raw potato possesses little aroma. Approximately 50 compounds have been reported to contribute to raw potato aroma. Raw potatoes have a high content of LOX, which catalyses the oxidation of unsaturated fatty acids into volatile degradation products (Scheme 7.2) [187]. These reactions occur as the cells are disrupted, e.g. during peeling or cutting. Freshly cut, raw potatoes contain ( ,Z)-2,4-decadienal, ( ,Z)-2,6-nonadienal, ( )-2-octenal and hexanal, which are all products of LOX-initiated reactions of unsaturated fatty acids [188,189]. It is reported that two compounds represent typical potato aroma in raw potato methional and ( ,Z)-2,6-nonadienal [189]. Other important volatiles in raw potatoes produced via the LOX pathway are l-penten-3-one, heptanal, 2-pen-tyl furan, 1-pentanol and ( , )-2,4-heptadienal [189]. Pyrazines such as 3-iso-propyl-2-methoxypyrazine could be responsible for the earthy aroma of potato [35]. Some of the most important character-impact compounds of raw potatoes are summarised in Table 7.8. Aroma compounds from cooked, fried and baked potatoes have previously been reviewed [35]. 

The potatoes are peeled and washed. French fries processors generally use steam peelers. 

Baking. Potatoes are among the most commonly baked vegetables Most of the studies indicate that there is good retention of ascorbic acid in baked potatoes (143,146). Pelletier et al. (142) reported that potatoes baked in the skin retained 78% of the ascorbic acid, as compared with boiled in the skin, 81% peeled and boiled, 73% and fried 72%. Augustin et al. (143) reported 91% retention in baked potatoes. 

The researchers prepared a French-fry-type product from Jewel and Centennial sweet potatoes. The sweet potato roots were washed, lye peeled, slieed into strips, and blanched in hot water eontaining 1% sodium acid pyrophosphate. The blanched strips were partially dried at 121°C. The dehydrated strips were frozen until fried at 175°C. Panelists evaluated the color, flavor, and texture of the products on a five-point scale. The flavor and texture results indicated that a good product could be prepared from both cv. of sweet potato. 

Chips For the manufacture of chips, sweet potatoes are peeled, boiled, or steamed for 30 min, mashed, mixed with pea or cornstarch, salt, and monosodium glutamate mixture is pressed into paste and transformed into rectangular shape. The strips are boiled or steamed to gelatinize the starch, cooled, and cut into slices of 1-2 mm thick. The slices are then dried and packed as semi-finished product. The semifinished dried chips are fried before consumption. 

Peel, then chop the potatoes into 1 cm cubes (this shape minimises the frying time and is easiest for sharing). 

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