Kinetics of the quality attributes degradation for potato chips (Solanum phureja cv Primavera) during storage

Abstract

Potato variety Primavera has a large amount of antioxidant compounds thus is proposed as a snack with functional properties. The aim of this research was to determine the degradation kinetics of the quality attributes of the vacuum fried potatoes variety Primavera, during storage. Vacuum frying of potato variety Primavera was performed under the following conditions: Toil = 136 °C, vacuum pressure = 59.4 kPa and time = 420 s. Quality attributes were approached by antioxidant capacity (DPPH ABTS), phenolic compounds, peroxide value, and free fatty acids. Samples were stored in climatic chambers at a relative humidity of 65%, at three temperatures (15, 25 and 35 °C), two packaging atmospheres (N2 and air), and were evaluated during the days 0, 30, 60, 90,120 and150. The order of reaction and the reaction constants for each attribute were determined. There was a decrease in the phenolic compounds and antioxidants in the fried diploid potatoes during the storage period. In all treatments, an increase of peroxides and free fatty acids were evident. The reaction orders were ABTS: 1.24, DPPH: 1.21, total phenols: 1.87, free fatty acids: 2.36, peroxides: 2.50. The temperature and packing atmosphere significantly affected the quality attributes of the potato chips during storage. At temperatures of 15 ° C and packing in an atmosphere of Nitrogen, most of the properties and up to 50% of the antioxidant compounds were conserved, allowing to obtain a product with the desired characteristics and functional properties, until the 150 days of storage.