Influence of blanching medium on the quality of crisps from red‐ and purple‐fleshed potatoes

The aim of this study was to determine the influence of the type of blanching medium on the functional and organoleptic quality of crisps made from colored‐flesh potatoes (Solanum tuberosum L.). Three purple‐ and three red‐fleshed cultivars were analyzed. Potato slices were blanched in water for three minutes at 80°C, or in 0.3% w/v acid solution(citric, tartaric or acetic). Organic acid solutions used for blanching reduced losses of polyphenolic compounds, in comparison with traditional blanching. The crisps obtained from slices blanched in organic acid solutions contained from 0.49 to 0.99mg GAE/g DM polyphenols, including anthocyanins (from 5.23 to 57.79 mg CygE/100 g DM)and had saturated color, characteristic of the raw material, a delicate texture (6.30 N–14.57 N) and a typical taste and smell. Practical applications Blanching in organic acid solutions in potato crisp processing using red‐ or purple‐fleshed potato varieties improves the quality parameters of ready products. The color of the crisps is more saturated and the texture is softer, while the taste and flavor are not changed. The best effect was obtained using tartaric acid solution, while the most promising potato variety was Königsblaue, which was characterized by an extremely high content of anthocyanins.