Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

Abstract

ABSTRACT The effect of peeling on the total phenols, total glycoalkaloids (TGA), discoloration, and flavor of 50–80g sized cooked potatoes was studied. Three methods of cooking were studied; (1) boiling in distilled water; (2) boiling in 16% NaCl solution; and (3) steaming. In all three methods, potatoes cooked without the peel were lower in phenolic and TGA content, discolored less, and were less bitter than potatoes cooked with the peel. During cooking phenols migrated from the peel into both the cortex and internal tissues of the potato. Glycoalkaloids were less mobile than phenols and migrated only into the cortex. The movement of phenols and TGA into the cortex increased both discoloration and bitterness in potatoes cooked with the peel.