The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato

•Studied potatoes of coloured-fleshed varieties characterised a low glycoalkaloids content.•During production of dehydrated potato dice, different temperatures of blanching and pre-drying significantly influenced TGA.•The highest amounts of TGA were removed during peeling by 70% and blanching by 29%.•The use of higher temperatures than 75°C in blanching and 120°C in pre-drying resulted in higher TGA decreases. The aim of this study was to determine the effect of different temperatures of blanching and pre-drying used in the laboratory production of dried potato dice on the content of glycoalkaloids in red and blue fleshed potato varieties. Studied potatoes of coloured fleshed varieties were characterised by a low glycoalkaloids content at 5.47mg100g−1. The production of dehydrated potato dice influenced on the decrease in glycoalkaloids content in potato products. The majority of these compounds were removed during the peeling (70%) and blanching process (29%). Potato dice blanched at the highest temperature (85°C) and pre-dried at 120°C was characterised by the lowest quantity of glycoalkaloids content, whereas the highest content of these compounds was found in dice blanched potato at the lowest temperature (65°C) and pre-dried at 120°C. The blanching process much influenced on the decrease in glycoalkaloids content than pre-drying process.