Development of food-materials from potatoes by enzymatic treatment

A study was made on the development of new food materials from potatoes in order to increase the use of potatoes. Boiled and mashed potatoes were treated with commercial enzymes. Treatment with flavourzyme lowered the viscosity, increased the contents of 80% ethanol-soluble sugars and non-protein nitrogen, and enhanced angiotensin I-converting enzyme inhibitory activity. Treatment with a combination of flavourzyme and transglucosidase also produced isomaltooligosaccharides. It was suggested that new food materials with physiological functions that could be used in various ways can be made from potatoes treated with these enzymes.